PORK CHOPS IN A CREAMY MUSHROOM CAPER SAUCE

Having found a store where we can now buy hormone/antibiotic free pork has made us so happy!  The flavor of this pork meat is unbelievable - such a huge, huge difference compared to industrialized raised pigs.
I have discovered, of all the meats that are NOT hormone/antibiotic free - pork meat of any kind will make me quite sick.  Next on that list would be chicken, and lastly beef.  It really makes me question how pigs are raised.  After doing the research on chicken and discovering how unnaturally they are raised, I really question, are pigs raised in an even worse environment?  Don't think I have the heart to go there....doing the chicken research was bad enough!
All I can say is if you ever get the opportunity to try naturally raised pork, chicken, or beef you will truly find a delicious treasure!
2 pork loin chops, bone in
1 Tblsp. olive oil
1 Tblsp. butter
1/2  an onion, diced
2 large crimini mushrooms, roughly chopped
1/2 cup SCD cream or regular cream
splash of red wine
2 Tblsp. capers (mine were in a Tarragon Vinegar)
your favorite seasoning blend - I used this one
salt and pepper
Heat up a pan on medium high heat with a drizzle of olive oil and the butter.  Season the pork chops on both sides and add to the hot pan.  Brown the pork chops, mine took about 4-5 minutes per side, then remove to a plate and set aside.

Turn down the heat to medium low, and add in the onions, mushrooms, and capers sauteing about 5 minutes.

Add a splash or two of red wine scraping up any brown bits, simmering about 5 minutes.
Then pour in the cream, stirring to combine.  Season with salt and pepper, return the pork chops to the pan, and simmer another five minutes.

Serve with steamed or mashed potatoes and your favorite side vegetables

Ina Gawne
author

6 comments on “PORK CHOPS IN A CREAMY MUSHROOM CAPER SAUCE”

  1. This looks wonderful It reminds me of an old favorite recipes called smothered pork chops, which had a can of this and a can of that. This would be so much better.

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June 1, 2011
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