MERLOT MUSHROOM PORK CHOPS

Merlot Mushroom Pork Chops

Serves: 4

INGREDIENTS

• 4 bone-in rib/center cut pork chops

• 3 tbs butter

• ½ cup flour

• 1 tsp salt

• ½ tsp garlic powder

• ¼ tsp pepper

• 8 oz fresh mushrooms, sliced in half

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp pepper

• 1 cup merlot (white or regular)

• ½ cup heavy cream

1 Mix the flour, ½ tsp salt, garlic powder and ¼ tsp of pepper to make seasoned flour. Place on a plate (makes dredging easier). Dredge pork chops in seasoned flour.

2 Heat a large (12-inch or bigger) skillet over medium-high heat. Add 2 tbs butter (it will brown, it’s OK).

3 Brown pork chops on both sides–you may have to brown in shifts if you use a smaller skillet. Remove browned chops and set aside.

4 Add the remaining 1 tbs of butter and lightly saute the mushrooms and garlic.

5 Deglaze pan with the merlot, scraping up all the browned bits at the bottom of the pan.

6 Add the additional ½ tsps of salt/pepper if necessary.

7 Place pork chops back in the pan with the sauteed mushrooms and garlic.

8 Heat the merlot to boiling, cover and reduce heat to low. Cook for 20-25 minutes.

9 Remove chops and mushrooms to a serving platter; cover and keep warm while making sauce.

10 Turn heat under skillet up to medium-high. Stir in the ½ cup heavy cream. Simmer until sauce is reduced by 25% (about 5 minutes).

11 Pour sauce over chops and mushrooms on serving platter