2tbsplard/pork fat/shorteningYou could use butter if your recipe doesn't need to be dairy free.
4ozmushroomschopped
Pork chops
2farm fresh pork chopsbone-in or boneless
salt to taste
Wine broth
1cupchicken broth
1 tspWorcestershire sauce
1tspgarlic
1/2tsponion powder
1/4tspthyme
1cupred wineany type
For thickening the sauce
2 tbspflour
2 tbsplard/pork fat/shorteningYou could use butter if your recipe doesn't need to be dairy free.
Instructions
Prepare the chops and sauce
Sprinkle both sizes of each pork chop with light amount of salt. Let rest.
In a bowl with a spout, add together the ingredients for the sauce. Mix well with a whisk and set aside.
Sauté the mushrooms and sear the chops
In a frying pan large enough for the sauce as well as the pork chops, add the chopped mushrooms and pork fat. Cook on low heat until the mushrooms are nicely brown.
Remove mushrooms from the pan and put on a plate.
Add the pork chops to the pan.
Sear the pork chops about 5 minutes per side on medium heat. You're looking to get a nice crispy brown texture on the outside.
After the pork chops have browned on both sides, set the pork chops on the plate by the mushrooms.
Create the wine sauce
While on low heat, add the lard and the flour to the pan and whisk until well mixed in a creamy paste. This is called a roux.
Add a bit of the broth to the hot lard/flour mix. Whisk until smooth. Repeat this until all the sauce is in the frying pan. It should be thickening up.
Add the chops back to the pan, cover the pan, and cook on low until the pork chops reach an internal temp of 140 degrees. Add the mushrooms to the sauce and cook covered until chops reach 145 degrees.
Serve up the chops on plates and cover with lots of mushrooms and sauce!
Notes
If you don't need the recipe to the dairy free, you can use butter in place of the lard/fat.It's important to stir in the broth slowly to keep your sauce thickening. If you stir it in too fast, the sauce stays more liquid, which tastes fine, it just rolls off your chop faster.