Monday night dinner at our house was an out and out celebration of Western cuisine. So good. The boys absolutely loved it! I include this recipe into the cookbook because I think the boys would love it just as much another day as they did today. It is an easy dinner to make as well.
The dinner served was pork chops topped with onions and mushrooms, green bean risotto and baked acorn squash with chili lime vinaigrette.
Pork Chops with Onions and mushrooms: (Based on this recipe)
6 tablespoon olive oil
—-pork chops and seasoning—-
4 1 inch thick boneless pork chops – fresh and not frozen
3/4 cup cornstarch
1 Tablespoon seasoned pepper
1 Tablespoon chili powder
salt to taste
—-topping for pork chops—-
8 oz freshly cut mushrooms
1/2 cup finely chopped onion
1 tbsp Hoisin sauce
1/2 cup red wine
salt to taste
1 tsp pepper
Preheat oven to 375 degrees.
Start heating up a pan. A nice and hot pan will give the pork chops a nice sear. Add about 3 tablespoons of olive oil to the pan.
Mix together the cornstarch, pepper, chili powder and salt in a large plate.
Dip the pork chop on both side in the mixture above and sear in the pan one minute on each side. Repeat this process for each pork chop.
Once seared, transfer the pork chops to a oven safe baking dish and set aside.
In the same pan, add 2 tablespoons oil. Add the chopped onions. When the onions are transparent, add the chopped mushrooms. Add the hoisin sauce, salt and pepper. After about 45 seconds, add the wine. Cook the wine till the wine is reduced by half.
Top the pork chops with the mixture above. Make sure the mushroom onion mixture is evenly distributed over the chops. Cover the baking dish with foil and let it bake for one hour.
Serve with risotto and baked acorn squash!