pork chop and mushroom sauce
Largely improvised, but based on this recipe:
http://www.food.com/recipe/pork-chops-with-mushroom-sauce-111429
rubbed pork chops with salt and pepper and paprika.
seared for ~2-3 minutes per side, then finished off on medium heat with lid on, for about 10 minutes, flipping halfway through.
made mushroom sauce by deglazing sear pan with red wine (bad idea), added water, 3/4 box of sliced mushrooms. added sliced garlic salt, pepper, more red wine, some olive oil and 1.5 tblsp of butter.
It tasted good. The pork chops were tender, and the pepper really did add to the flavor. I may have undercooked the pork chops a bit — they were a bit pink in the middle. The meat also started to cup when finishing off in covered pan… score the edges???
The dry rub worked out very well for this cut of meat — well seasoned.
Mushroom sauce was good. The mushrooms ought to be sliced pretty thinly next time.
You should NOT deglaze with straight wine, it will burn. Think of alcohol evaporating Isaac.
Adding butter really helped make the sauce taste rich and good.
I added garlic and olive oil to the bottom of the covered pans before finishing off the pork chops — bad idea — the garlic just burned.
Good learning experience for next time.
-Isaac
20140128