This dinner is for two. Juicy, succulent pork chops, doused with a sauce that is combination of sweet, a bit spicy, accompanied by earthy mushrooms, sweet onions and crunchy, soft, pan-fried potatoes.
What You Need
2 medium-sized pork chops, at least 1 inch thick.
5 tablespoons orange marmalade.
2 tablespoon Dijon mustard.
1/2 pound white button mushrooms.
1/2 of a medium-sized onion.
5 medium potatoes.
3 tablespoons butter.
5 tablespoons olive oil.
Salt and pepper.
2 medium-sized frying pans – one should have a lid with it.
2 small bowls.
1 wooden cooking spoon.
Cut up your potatoes into thin slices. Salt and pepper them.
Now take one of the frying pans – add 3 tablespoons of your olive oil, heat oil on medium high, then add the potatoes. Move the potatoes around for a few minutes, making sure they don’t burn. Then turn heat down to medium low and every once in a while turn the potatoes over. Taste one of the potatoes to see how much longer you need to fry them. As a rule these potatoes take about 20 minutes to be ready for serving. The biggest challenge is to.make sure the potatoes don’t burn, adjust the heat level on your stove top accordingly.
Once the potatoes are ready put them in a oven-proof casserole and then into a pre-heated oven – temperature set at the warming level or the lowest temperature possible.
Now take your pork chops and season well with salt and pepper, then using the same pan – used for the potatoes – add your butter, place on stove top at medium heat. Once the butter starts to shimmer add the chops, fry for five minutes, then flip your chops and fry for three minutes.
Now add your marmalade, mustard, into the pan, then using a wooden spoon swirl the mixture around in the pan.
Turn off the heat but cover the pan with a top. Let the chops and the mixture rest for five minutes. Before serving make sure everything is still hot, if not, turn on stove top heat to medium high and cook for 1 minute. Now take your sauce and spoon over the chops generously.
Peel your onion, cut in half. Then cut the ha
f into small slices and chop those onions into small pieces. Add them into a frying pan, three tablespoons, salt and pepper to taste, turn heat on on stovetop at medium low. Every once in a while move mushrooms around with a wooden spoon. It will take about 10 minutes for the onions to be soft and sweet. Set aside in a bowl.
Now take your mushrooms, cut into medium-sized slices, add to the pan in which the onions were sautéed in, two tablespoons olive oil, 1/2 teaspoon of either sage or rosemary. Heat the pan on medium heat, cooking the mushrooms for five minutes. You don’t want to overcook them so that they keep that firm texture and earthy taste. Once done, add the onions, mix well with the mushrooms, cook for 1 minute or so, tasting to make sure that everything is nice and hot.
Dinner is ready.