Pork Chops with Fresh Mushrooms
Description
Fresh mushrooms, onions, and lightly breaded pork chops are cooked in a light but flavorful sauce made with wine, brandy, Worcestershire sauce, and balsamic vinegar.
Ingredients
•
6 (5 ounce) boneless pork chops, 1/2-inch thick
•
1 egg, beaten
•
1 cup Italian-seasoned bread crumbs
•
2 tablespoons butter
•
2 tablespoons olive oil
•
1 cup chopped fresh mushrooms
•
1/4 cup chopped onion
•
1/4 cup red wine
•
1/4 cup white wine
•
2 tablespoons butter
•
2 tablespoons Worcestershire sauce
•
2 tablespoons balsamic vinegar
•
2 fluid ounces brandy
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1 tablespoon white sugar
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3 cloves garlic, minced
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aluminum foil
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Dip pork chops in the egg and then in bread crumbs to coat.
3
Heat butter and olive oil in a large skillet over medium heat. Add pork chops and cook until browned, about 3 minutes per side. Transfer to an oven-safe baking dish, leaving pan drippings in the skillet.
4
Add mushrooms, onion, red wine, white wine, butter, Worcestershire sauce, balsamic vinegar, brandy, sugar, and garlic to the pan drippings. Bring to a simmer over medium heat and cook until mushrooms have softened, about 10 minutes. Pour over pork chops and cover baking dish with aluminum foil.
5
Cook in the preheated oven until pork chops are no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).