This meal tastes better outside (with a spritzy class of wine in your hand). —Erin McDowell
olive oil, as needed for brushing
salt and pepper, as needed
Vidalia onion, very thinly sliced
basket mushrooms, very thinly sliced
cup diced tomatoes
beef or chicken broth
fresh chopped thyme, to taste
In This Recipe
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.
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.
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.
Meanwhile, grill the pork chops until cooked through, about 7-9 minutes (or more, depending on thickness). Serve with sauce.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.