Saucy Pork Chops

We spent the day apple picking in Oak Glen.  It was a lot of fun for the toddler.  I was highly disappointed this year, though.  The crops were sparse, and 90% of the apples were infested with worms.  Even the farm folks admitted that the number of damaged apples was higher than usual.  It took us almost 2 hours to find enough non-wormed apples to fill our 2 small bags.  Hopefully next year will be better.

By the time we got home, it was after 6pm and we were STARVING.  I had some pork chops and a package of crimini mushrooms in the fridge.  I wanted something substantial and comforting, so I thought I'd experiment with some sort of gravy for the chops, to be served over brown rice that would sop up all the saucy goodness.  It was so good.

Saucy Pork Chops

Ingredients:

• 2 tablespoons olive oil
• 4 medium boneless pork chops (1.5 - 2 pounds), all visible fat removed
• salt and pepper
• 1 medium onion, sliced
• 1 8oz. package of crimini mushrooms, roughly chopped
• 2 cloves garlic, minced
• 2 tablespoons whole wheat flour
• 2 cups chicken broth

Directions:

• Heat olive oil in a heavy skillet.  Season the pork chops on both sides with salt and pepper.  Sear the chops for a few minutes on each side.  Transfer the chops to a plate and set aside.
• Add the sliced onion and chopped mushrooms to the skillet and stir, scraping up all the brown bits.  Sauté for 5 - 7 minutes on medium heat until the onions and mushrooms are soft.  Add the minced garlic and stir for another minute.
• Sprinkle the mixture with whole wheat flour and continue to stir for another minute.  Add in the chicken broth. Bring to a boil, then reduce heat to medium-low.  
• Transfer the seared pork chops back to the skillet and nestle them into the sauce.  Cover and simmer on medium-low for 10 minutes, until the chops are cooked through.  Check the flavor of the sauce and add salt and pepper if necessary.
• Serve over brown rice or whole wheat noodles.