Tuesday, April 12, 2011

Grilled Porkchops topped with Sauteed Mushrooms

As part of my 24x24 dinner party, I had to come up with a main dish that I knew everyone would like. The idea was to make something that could easily be eaten in a Portuguese roll, or could also he eaten with a side like rice. I wanted to stay way from the traditional steak dishes. let's face it a grilled steak is a grilled steak in any type of cuisine. After pondering over this for a few hours, I thought why not make a nice pork chop with some sauteed Mushrooms.

As we all know Pork could at time end up being flavorless and dry. The best way to avoid this is by putting the pork chops into a brine over night and then seasoning them in the morning. Another thing you want to do is make sure that your pan is super hot. You want to make sure that you get a nice sear on your meat. If you put the pork on the grill to early, changes are your are going to end up with an over done dry piece of meat. What I love about this recipe is the fact that the pork chops come out so moist and are packed with flavor. This is by far one of the best pork chop recipe I have ever come up with.

Recipe source: myself

1/2 cups dry white wine
1 teaspoon paprika
2 1/2 teaspoons salt
4 cloves garlic minced
4 4-6oz pork chops about (1/2inch)
3 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper flakes
8oz of chopped mushrooms your choice (we use the white stuffing mushrooms)
Salt and pepper to taste


In large bowl, combine wine, paprika, salt and pepper, and red pepper flakes blend well. Add garlic cloves.

Layer pork chops in single layer and then pour marinade to coat chops

Marinate for 6 hours, turning occasionally.

Drain pork; reserve marinade.

Pat pork chops completely dry.

Heat 1 teaspoon of oil in large skillet.

Add pork chops, flipping chops occasionally so that the meat cooks and colors quickly and evenly.

Transfer and let stand.

Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. and let marinade reduced.

Add remaining 2 teaspoons oil; and add mushrooms stirring frequently until mushrooms are soft and tender.

Once cook layer over pork chops and serve hot.