Cast Iron Pork Chops with Mushrooms, Red Wine and Thyme

Fall is officially here, and as the weather changes our palates start to gravitate towards more hearty meals. This recipe hits the spot on a chilly weeknight and it is quick to make.  Oliver’s Natural and Sustainable pork is featured this week, as well as 20% off of local wines-pick up a bottle to make this recipe and you will have plenty left to enjoy with the meal!

Prices good through 10/5/21

  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 10-20 minutes

Ingredients

  • 4 Oliver’s Natural Sustainable boneless center-cut Pork Loin chops
  • 3 peeled garlic cloves
  • 1 yellow onion thinly sliced
  • ¼ tsp ground black pepper
  • ½ tsp fine table salt
  • 3 Tbsp butter
  • 15 fresh sprigs of thyme
  • 6 white button mushrooms sliced thin
  • ½ cup red wine
  • ½ cup water

Instructions

  1. Cut a garlic clove in half, and crush the other two gently with the side of a knife. Pat the pork chops dry, then rub the garlic clove halves over the pork chops, and season with salt and pepper.

  2. Heat a pan over medium-high heat and add 1 tablespoon of butter. Add the crushed garlic and thyme sprigs. Cook until fragrant, 1-2 minutes. Melt another 1 Tbsp of butter in the pan, add sliced mushrooms and onion, and cook until browned. Add more butter if needed, you don't want the pan to go dry. Remove the garlic cloves and discard, then remove the mushrooms, onion and thyme from the pan and set aside for now.

  3. Melt 1 tablespoon of butter in the pan, then add the pork chops. Cook for 1 minute per side, until they have a nice color. Add the mushrooms, onion and thyme back to the pan. Then pour in red wine and water, mix gently and bring to a simmer. Simmer over medium or medium-low heat and cook the pork chops for an additional 2 minutes per side.

  4. Remove the pan from the heat. Cover with a lid or tin foil, and let the pork rest for 5 minutes. Serve the pork chops with the mushrooms and onions. Serve with rice or other side of your choice, and top with red wine reduction from the pan.

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