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
Preheat oven to 400 degrees.
Place oven proof grill pan on stove and set over high heat for a few minutes
Season chops on both sides with salt and pepper and half of the thyme, then drizzle with olive oil.
Add chops to grill and cook undisturbed for 4-5 minutes per side, or until nicely browned.
Place pan with chops into pre heated oven to continue to cook for 10-15 minutes.
When they have reached 140-145 degrees internal temperature remove and place on board or platter and loosely cover with foil and let sit 5 minutes.
In the meantime add 2 Tbs of oil to a large skillet over med-high heat.
Add mushrooms and shallot, sprinkle with salt and pepper.
Cook stirring occasionally until shallots start to brown slightly and mushrooms are cooked through.
Add garlic, cook 30 seconds.
Turn heat to high, add wine and scrape up any bits clinging to bottom of pan.
When most of wine has evaporated turn heat down to med-high and add stock and thyme.
Simmer for 5-7 minutes, or until reduced by 1/3.
Spoon over chops (or rice) and serve.