Pork Chops with Smoked Gouda, Caramelized Onions and Mushrooms
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I have been absolutely exhausted lately. I’ve been busy at home and on the weekends, and I’ve been working at a different office (that takes longer to get to/from) during the week. I’ve been neglecting blogs (including my own!) and emails, and I apologize.
Normally I have some sort of rambling at the beginning of my posts but today you’re getting just the food! No rambling (for those of you who bother to even read my rambling, that is).
We had these chops last week so I can only hope that I got the measurements right because it’s been a while. But, if I were to make these from scratch today this is how I would make them so I assume this is how I made them last week 🙂 As you know, I am a smoked gouda fanatic and while it lends itself to many dishes and flavors, I think smoked gouda pairs best with pork. And when you add caramelized onions, mushrooms and thyme, the complementary flavors only enhance. Enjoy!
Pork Chops with Smoked Gouda, Caramelized Onions and Mushrooms
Serves 2
Printer Friendly Recipe
2 pork chops
1 oz. shredded or sliced smoked gouda
1 tsp. olive oil
1 Tbsp. butter
1 yellow or vidalia onion, cut in half and sliced
2 sprigs thyme
2 cloves garlic, minced
1 cup cremini mushrooms, sliced
2 Tbsp. dry sherry or marsala
1/3 cup beef broth
salt and pepper
Preheat the oven to 350. Slice a pocket into each pork chop and fill it with the gouda. Season the chops with salt and pepper. Heat an ovenproof skillet over medium heat and add the oil. Sear the pork chops for about a minute per side, just to brown them. Move the chops to a baking dish and cook in the oven until just slightly underdone.
Meanwhile, melt the butter to the skillet in which you pan-fried the chops, over low heat. Stir in the onions and thyme and cook over low heat until golden brown, stirring occasionally–about 15 minutes. Add the garlic and the mushrooms and cook for an additional 2-3 minutes.
Increase the heat to medium high and add the sherry. Scrape up all the browned bits from the bottom of the pan and cook until the sherry is almost completely evaporated, a couple minutes. Stir in the broth and cook it for another couple minutes to reduce it, slightly, too. Season to taste with salt and pepper. Add the pork chops back into the skillet, spooning the onions and sauce over them. Place the skillet in the oven for about 5 minutes or until the pork chops have cooked and the sauce has thickened slightly.