With Christmas approaching next week, I have been focused on our Christmas Eve dinner.
For 24 people.
11 adults and 13 children.
That does require a large amount of planning, shopping, cooking and decorating.
However in the meantime, we still need to eat.
Still need to buy everyday groceries.
Not just fancy cheeses, olives and shrimp cocktail.
Although, that is a fabulous dinner all on its own.
Yesterday I just couldn’t find my dinner mojo.
We had been bantering back and forth all day about what to have.
Bunny was campaigning for pasta with caramelized onions and herbs in a cream sauce.
I wasn’t so keen.
The guys wanted meat.
The pasta dish could work with a pork chop on the side.
As I power walked through the produce department at our local store.
I picked up some pre-slice mushrooms.
For no particular reason.
That pasta dish does not even include mushrooms.
However, I felt compelled to pick them up.
Next, some fresh herbs and a few nice big pork chops on the bone.
Later at home, unpacking the groceries, I discover I forgot the cream.
The cream an essential ingredient in pasta with caramelized onions, herbs and cream.
I assessed the situation.
Pork, mushrooms, herbs…
This could work.
Make a nice mushroom pan sauce that does double duty, spooned over our chops, or basmati rice for Bunny.
Add to that, crisp steamed green beans and we have a winner.
Now I can focus all my energy on our Christmas feast.
- 3 large 2" pork chops on the bone
- 3 Tbs olive oil
- 4 Tbs thyme, divided
- 1 carton pre sliced mushrooms
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 cup chicken or vegetable stock
- salt and pepper to taste