An ounce of mother is worth a pound of clergy. ~ Spanish Proverb
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last week was theater week… we saw Matilda at the Children’s Theater which was enjoyable as always, but it was Metamorphoses at the Guthrie that was totally captivating. Through a pool of water that both covers the stage and becomes the stage, the series of myths of Ovid all tell tales of transformation, all connected through the imagery of water. It was magical.
RECIPE OF THE WEEK
This week’s recipe is from Taste of Home. The recipe for the rich mushroom sauce called for bourbon, but I substituted spiced rum because that was what we had on hand. I doubled to recipe to make 4 pork chops instead of two.
PORK CHOPS with rich mushroom sauce
- 1/2 pound sliced mushrooms
- 2 tablespoons chopped onion
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/4 cup white wine or reduced-sodium chicken broth
- 2 tablespoons bourbon
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup heavy whipping cream
- 2 boneless pork loin chops (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1 large egg
- 2 tablespoons water
- 3 tablespoons flour
- 1/2 cup panko (Japanese) bread crumbs
- 4 teaspoons minced fresh basil
In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic, cook 1 minute longer. Remove from the heat. Add wine and bourbon, cook over medium heat until liquid is evaporated. Add chicken broth and cream, bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally. Keep warm.
Sprinkle pork chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, then egg mixture, then panko crumbs.
In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce, serve over pork.
