2 teaspoons olive oil
1/3 pound assorted mushrooms, sliced
1 tablespoon plus 1/3 cup canned low-salt chicken broth
½ large onion, thinly sliced into rounds
2 1-inch-thick pork rib chops
¼ cup brandy
½ teaspoon rosemary, chopped
½ teaspoon thyme, chopped
Preheat oven to 350 degrees. Heat 1 teaspoon oil in heavy large ovenproof skillet over medium-high heat. Add mushrooms; sauté until beginning to soften, about 2 minutes. Add 1 tablespoon broth. Cover skillet; cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Transfer to bowl. Add 1 teaspoon oil and onion to same skillet. Cover; cook until onion browns, stirring occasionally, about 8 minutes; add to mushrooms.
Sprinkle pork with salt and pepper. Add to skillet; sauté over medium-high heat until brown, about 3 minutes per side. Remove pork, set aside. Add remaining broth, then brandy, rosemary and thyme to skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Return pork to the pan and cover.
Bake pork until tender, about 25 minutes. Spoon mushrooms and onion over. Cover; bake 5 minutes longer.
Adapted from Bon Appetit
|Pin It Now!|