This is a very quick and almost delicious way to get pork chops, and so tasty, you can chop it up with pork chops. It’s great with potatoes or baby scarlet rice. I took a place to undoubtedly have a great cut, and some proper veggies on hand, so I stocked up on the simple seasoning. I used Viognier instead for the wine, but you may want to use any desired white.
4 boneless pork chops (half an inch thick)
1 pinch professional salt, or to taste
1 pinch of lemon and pepper seasoning, or to taste
1 tablespoon olive oil
1 cup white wine, divided
Half a cup of water
1 cup oyster mushrooms, set aside but no longer chopped
½ seasoned bell pepper, diced
½ small onion, chopped
2 cloves minced garlic
Half a cup of grape tomatoes
1 tablespoon butter
Season the pork chops with professional salt, lemon seasoning, and pepper.
Heat the olive oil in a large skillet over medium to high heat. add professional pork chops; Prepare dinner until golden, three to five minutes per side. Pour ½ cup of wine and water over the pork chops. Transfer to mature. Cook until steaks are no longer purple at the core and most of the liquid has evaporated, eight to 10 minutes. Transfer the slices to serving plates.
Toss the oyster mushrooms, sweet pepper, onion and garlic in the skillet. Heat to plus and cook, stirring constantly, until onions are softened and all liquid has evaporated, three to five minutes. Add half a cup of wine, tomatoes and butter. Cook, stirring, until completely heated through, 1 to 2 minutes.
Serve the mushroom and tomato mixture over the pork chops.