Sunday, October 4, 2015

Baked Pork Sirloin Chops with Mushroom Tarragon Sauce

(about 4 servings)

These pork sirloin chops are braised in the oven in an aromatic onion, mushroom and tarragon sauce. The meat becomes fork tender after spending about two hours in the oven. There's plenty of sauce which might be nice with mashed potatoes or rice.

2 lbs pork sirloin chops, about 1 inch thick
salt and freshly cracked black pepper
2 tbsp flour
1 tbsp butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 lb mushrooms, sliced
1/2 cup dry white wine
1/2 cup sodium reduced chicken broth
2 tbsp fresh tarragon, chopped
2 tbsp heavy cream
salt and pepper, to taste

Sprinkle both sides of the pork sirloin chops generously with salt and pepper.

Place the flour on a plate and press both sides of the chops in the flour. Reserve any flour that is left over.

Heat the butter in a skillet over medium-high heat and when it begins to bubble, add the chops. Brown both sides (they don't need to be cooked through), then place them onto a plate and set aside.

Reduce the heat slightly and add the onions and garlic to the pan. Using a wooden spoon, stir up the browned bits from the meat into the onion mixture. Cook until the onions have softened, then add the mushrooms. Cook for about 3 minutes, stirring from time to time.

Preheat oven to 350°F.

Sprinkle any remaining flour over the onion and mushroom mixture. Stir, then add the wine, chicken broth and tarragon. Simmer for about 4 minutes. Taste and season with salt and pepper, if needed. Stir in the cream and remove from heat.

Place half of the onion and mushroom mixture into a 9x13 inch dish (with lid). Spread that evenly over the bottom, then add the chops. Keep the chops in a single layer. Add the remaining onion and mushroom mixture and spread that evenly over the pork.

Cover and place into the oven. Bake for about 2 hours, or until the meat is tender.


Gerlinde de Broekert said...

What a great fall meal, I like the idea of braising the pork for a long time.

Sippity Sup said...

Slow cooking (350 degrees) does make a nice texture here. GREG

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