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Prep time
15 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
This meal tastes better outside (with a spritzy class of wine in your hand). —Erin Jeanne McDowell
Ingredients
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4
pork chops
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olive oil, as needed for brushing
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salt and pepper, as needed
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1 tablespoon
olive oil (15 g)
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1
Vidalia onion, very thinly sliced (220 g)
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1
basket mushrooms, very thinly sliced (227 g)
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1
cup diced tomatoes (256 g)
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1/2 cup
beef or chicken broth (113 g)
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fresh chopped thyme, to taste
Directions
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Brush the pork chops with olive oil, and season the pork chops with salt and pepper. Set aside and begin to heat the grill/grill pan.
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In a large saute pan, heat the oil over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add the mushrooms and saute until tender, about 4-5 minutes more.
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Add the garlic and saute until fragrant. Stir in the tomatoes and broth. Bring the mixture to a simmer and continue to simmer until the liquid mostly evaporates, about 10-15 minutes. It will still have enough liquid to be saucy, but the broth will have reduced and have bolder flavor. Season with salt, pepper, and thyme.
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Meanwhile, grill the pork chops until cooked through, about 7-9 minutes (or more, depending on thickness). Serve with sauce.
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