Recipe: Grilled Pork Chops with Sauteed Mushrooms & Onions

Originally posted May 5, 2009

Ingredients
Pork chops (own preference on size)
Onion (white or yellow)
Sliced mushrooms
For marinade:  Salt, pepper, oil, corn starch, soy sauce
Beer (optional)
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I stayed in last night and decided to make bone-in pork chops topped with sauteed onions and mushrooms.  I bought these huge hunks of pork chops from Safeway; these were very thick and had a layer of fat around the edge.  To prepare, I first pounded out the pork chops to tenderize it.  Then I marinated the meat in salt, white pepper, black pepper, a little bit of sesame oil (didn’t have olive oil on hand), corn starch, and a little bit of soy sauce.  Set that aside and let it marinade for at least 20 minutes.

As the meat was marinating, I sliced an onion and some mushrooms for the meat topping.

There are a couple ways you can prepare the pork chops.  You can grill it, pan fry it on a skillet, oven bake it, or some type of combination.  I wanted to keep it simple, so I used my George Foreman grill.  Since these were pretty thick slices of chops, it took quite some time to really cook the meat all the way through.  After cooking, if you find that your pork chops are still more raw than you’d prefer (as some of mine were), you can wrap it in foil and place it in the oven for a few minutes.  The foil will help keep the moisture in while preventing the top layer from burning or drying out too much.

As my chops were grilling, I prepared my onions and mushrooms.  This is very simple – head some oil into a pan and saute those bad boys together.  I love my onions caramalized so I added sugar as I sauteed.  I also wanted to have a nice glaze so I added some beer and sauteed until the mushrooms and onions were golden brown.  Finally, put it all together by putting your sauteed mushrooms and onions over the pork chops.

It’s as simple as that.  A simple and delicious dinner that doesn’t take too long to prepare.

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About eatingwithderek

Just a guy eating his way through life.

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