- 2 pork chops
- about 10-12 cremini mushrooms, sliced
- 1 small white onion, finely diced
- leaves from 2 sprigs of thyme (about 1tsp)
- 1/2 cup chicken broth
- 1/4 cup dry red or white wine (I used red)
- 1/4 cup or so of whipping cream (more if you like it saucy!)
- olive oil
- 1 tbsp capers, rinsed and coarsely chopped
- kosher salt & fresh ground pepper
- 1 tbsp of sugar
- Melt 1 tbsp butter in medium saucepan over medium-high heat. Add mushrooms and turn to high. Cook until all the liquid in the mushrooms has released and they start browning nicely. Remove mushrooms from pan and set aside.
- Season pork with salt and pepper, plus a sprinkling of white sugar (for colour when it cooks) on both sides. Add 1 tbsp butter and a good drizzle of olive oil to the same pan. Heat on medium. Cook the pork on each side until nicely caramelized & browned; about 3 or so minutes per side (will depend on the thickness of your pork). Remove from pan & set aside.
- In the same pan, add 1 tbsp butter & a drizzle of olive oil at medium heat. Add onion and sauté until it starts to tender. De-glaze pan with chicken stock, scraping up all the stuck bottom-of-the-pan bits. Cook stock until almost evaporated. Add the wine and cook until reduced by 1/2. Add the cream, thyme and capers. Add the mushrooms and pork back to the pan. Heat until just simmering and the sauce thickens slightly. Check for seasoning (see if it needs salt or pepper). Plate the pork and serve with mushroom sauce on top!