Pork Chops Scallopini with Mushrooms and Thyme

Pork Chops are a hard thing to cook well. Especially the run of the mill grocery store variety. Yet for so many homemakers it's a very economical option for putting meat on the table. So I have decided over the course of the rest of this year to take on the challenge of making amazing pork chop recipes and sharing them with you all. Hopefully they will inspire you to find your inner pork lover and give them a try.

This recipe started with boneless center cut pork chops in a family pack of 6 chops. I thought that two chops would be a portion but when paired with a simple arugula salad and a pan of my cornbread one chop became a meal.

I started with a regular recipe for pork scallopini with capers and a wine butter sauce. And then decided to bump up the bulk of the dish by adding mushrooms and onions. It came out really really well. In fact when we ate this we both looked at each other and said, oh yes, that's good.

So try this out this Summer and I'm sure that this recipe will be one you are making well into the fall. Enjoy Y'all!

Pork Chops Scallopini with Mushrooms and Thyme ( serves 4-6)

6 good sized center cut boneless pork chops about an inch or more thick

flour for dusting plus 1 heaping tablespoon to add to the sauce

6 tablespoons of butter

2 tablespoon olive oil

1 1/4 cup white wine

2 teaspoons of lemon juice

1 medium spanish or white onion thinly sliced into rings

1 pound white mushrooms ( 1/4 sliced and the rest quartered)

2 teaspoons dried thyme

1 1/2 tablespoon capers

4 tablespoons chopped fresh parsley

Salt and pepper to taste

Method

Heat 1 tablespoon olive oil and 1 tablespoons butter in the pan to medium high

Sprinkle the chops with salt and pepper

Dredge the chops in flour and quickly cook over medium high heat till just seared brown on both sides

Hold to the side on a plate

Add the rest of the olive oil and one tablespoon of butter to the pan

Add onions with a good pinch of salt and pepper and cook over medium heat till softened and slightly browned just till they have some color

Add the mushrooms  and thyme and cook till just slightly softened then add 1/4 cup of wine and deglazed the pan

Sprinkle the flour over the pan and stir to combine

Add the wine stir into the sauce

Add the capers

Taste sauce and season if needed

Nestle the chops into the mushrooms and onions and capers sauce spooning some of the mixture over the chops to cover the chops

Cover and turn heat to low and simmer for about 20 mins

When ready to serve add the remaining butter lemon juice the parsley stir in slowly till mixed and melted

Serve with a good portion of an arugula salad dressed tossed with lemon juice, olive oil and salt and pepper. Also serve cornbread on the side.