March 28, 2024

PorkChops with Mushroom-Tarragon Sauce

Recently we were on vacation in Florida and spent a few days with my sister and brother-in-law.  We had been having meals out for a week or so…and I was really missing a home-cooked meal.  They graciously prepared supper our first night visiting them…and it was my brother-in-law’s version of this dish.  Simply delicious!  (Thank you, Tony and Brenda!)

A few days after we returned home to New York, I thought about this dish.  It is simple and quick (aren’t some of your best meals just like that?).  But full of flavor from the caramelized onions and mushrooms, the abudance of garlic, and the subtle flavor that herbs—in this case, tarragon—add.   The prep and cooking time amount to just about 30 minutes or so. This fits well into our healthy but oh-so-yummy POV since the pork chops are low in fat and protein-rich.  The entire dish  includes just a small amount of olive oil…and just a little bit of carbs.  You can make this your own by increasing the quantity of mushrooms or perhaps using a variety of mushrooms!  This goes along well with quite a variety of side dishes.  We enjoyed it with our family served with black rice and broccoli; I prepared it at home with one of our current favorites, this Sweet Potato-Spinach Mash.  Enjoy!

Mushroom-Tarragon Pork Chops

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ingredients:
4 boneless pork chops (5 or 6 ounces each)
1+ teaspoon lemon-pepper blend, freshly ground
2 teaspoons olive oil, divided
3/4 pound Baby Bella mushrooms, cleaned and sliced
1 medium sweet onion, halved and sliced into half-moons
2 tablespoons minced garlic (I use jarred)
1/2 cup white wine (or chicken broth)
2 tablespoons brown rice (or all-purpose) flour
1 cup reduced-sodium chicken broth
1 teaspoon dried tarragon or 2 teaspoons minced fresh tarragon

directions:

  • coat both sides of pork chops with lemon-pepper blend
  • in a large skillet over medium-high heat, warm 1 teaspoon olive oil, and then add pork chops
  • quickly brown (about 2 minutes each side), and then remove, cover and keep warm
  • in the same pan, saute mushrooms and onion in additional teaspoon of oil ’til lightly caramelized
  • lower heat and add garlic; stirring constantly, cook for 1 minute longer
  • stir in wine; raise heat to medium and bring to a boil; cook ‘til all liquids are almost evaporated
  • lower heat again and sprinkle the flour over the onion-mushroom mixture; stir well and cook on low heat for 2-3 minutes to reduce the flour-y taste
  • stir the broth into the onion-mushroom mixture ‘til smooth
    bring to a boil; cook and stir continually for about 2 minutes ‘til thickened and a gravy has formed. (if necessary, add additional broth ‘til the gravy reaches the consistency you prefer.)
  • return the pork chops to pan along with the tarragon; cover and cook on low heat (just barely simmering) for 6-8 minutes or ‘til a thermometer reads 145
  • turn off heat and allow to sit for 5 minutes or so ‘til plating

♥  ♥  ♥  ♥ 

God loves you!    (Don’t ever forget that!)

♥  coleen

At Home with GCH – SoupPalooza Part 3

SoupPalooza, Part Three

Here on our At Home with GCH  blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We are continuing to celebrate soup, soup, and soup since this is National Soup Month!  Each week we will explore soup basics sometimes along with a bonus recipe for you to serve to your loved ones.

Last week I shared that I made a commitment to Mr. Hayden to serve soup at least once each day for the month.  So far…so good!  He’s enjoyed  Homemade Mini-Meatball Soup, White Bean & Kale Soup w/Chicken Sausage, as well as Vegetable Tortellini Soup, and homemade Creamy Tomato Soup.

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This week we are making French Onion Soup accompanied by the traditional baguette with a yummy, cheesy topping.  Whenever I think of this soup, I always remember Julia Child!  Any other Julia fans out there?  For fans, or those who would love to be entertained while learning from the best, I have attached a short video of Julia preparing her version of French Onion Soup.    Bon Appetit!

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Onto our preparation…  This soup is fairly uncomplicated but it does take some time. One important part of the preparation for this recipe is the manner in which the onions are cut…really.  In this recipe this is the shape onion that works best.  Onions sliced from top to bottom, or “pole to pole” also cook more evenly.  And they have a shape and size that ‘eats well.’  You don’t want long, stringy pieces of onion falling off your spoon!  Try this: Peel the onions and slice off the ends.  Cut the onion in half through the middle (think: along the equator).  Then lay the half of the onion down and make thin (1/4″) cuts from top to bottom.

Ingredients:

1/4 cup (½ stick) unsalted butter
5-6 small to medium-sized onions (approximately 2#), sliced thin **
2 tablespoons chopped garlic
1 tablespoon dried thyme, 1 teaspoon dried crushed rosemary
Kosher salt and freshly ground black pepper
1 cup red wine, or additional cup of broth
3 tablespoons flour
2 quarts broth (beef, chicken, or veggie)
1 loaf French, or Italian, bread
3/4 cup shredded Swiss cheese (traditionally Gruyere is used; pricey!  I use Jarlsberg)
1/4 cup shredded Parmesan cheese

Melt the stick of butter in a large stockpot over medium heat.  Add all the onions, the herbs and a few grinds of salt and pepper.  Stir well making sure to thoroughly coat all of the onions with the butter. Now just allow the onions to cook; occasionally, give a thorough stir up from the bottom of the pan.  After 10 minutes, turn the heat down just a bit.  The onions will need to cook for an additional 20 minutes or so; during the last minute or two, stir in the chopped garlic.  You will see the onions getting very soft and turning a light brown.  This is called caramelization.  Do Not Let Burn…just brown…this is where the majority of all the yummy flavor of the soup will come from.

Add the wine and raise the heat to bring to a quick boil.  Immediately reduce the heat to low and simmer until the wine has evaporated and the onions appear almost dry, about 5 minutes.  Dust the onions with the flour; give them a stir.  Cook for 5 minutes to cook out the raw flour taste. Now slowly add in the broth, and raise the heat to bring the soup back to a simmer; cook for 15 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler.  Cut the bread on the diagonal into 1″ slices that will fit into your soup bowl or mug.  Place the bread on a baking sheet in a single layer. Sprinkle the slices with the cheeses (mound it up!) and broil until bubbly and golden brown, 3 or 4 minutes. Watch they don’t burn!  I usually make a few extra for dipping.

Ladle the soup into the bowls and float the bread slice on top.  Voila!  French Onion Soup!

God loves you!  (Don’t ever forget that!)

♥ coleen


For all the Julia Child fans, I give you Julia at her best—she always gives wonderful tips and ideas!  My favorite here is how to get the onion-y smell off your hands!

http://video.pbs.org/video/2261536742/

** Here is a tutorial about all types of onion cuts, if you would like to check it out: HOW TO CUT ONIONS



If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.