The main contributors to the sauce were mushroom juice and pork juice. I pan seared the chops alongside some onions and garlic, then added ~ 4 cups of sliced button mushrooms and turned down the heat to a low simmer for about 60 mins (covered pan). Finished it off by thickening with 1/4cup flour.
Add 1/4 cup white wine for a happier, more relaxed sauce. Serving on rice is key for maximum sauce-to face delivery.
Pork Chops with Mushroom Sauce
Simple, yet tasty. Served over rice.
Savory Sights