Pork Chops with Potatoes and Mushrooms

Ingredients

• 4 slice bacon
• 2 tbsp flour
• salt, pepper
• 4 small 1-inch-thick rib pork chops
• ½ lb thinly sliced yellow Finn or Yukon Gold potatoes
• 1 clove garlic, peeled and smashed
• ½ lb Portobello mushrooms, sliced 1/2-inch thick
• ½ tsp minced fresh rosemary
• ¼ cup dry red wine
• 1 cup beef broth
• 1 tsp balsamic vinegar

Method

1. Fry the bacon in a large skillet until crisp and brown. Remove and set aside. Reserve the fat.
2. Place the flour in a bag with salt and pepper to taste. Add the pork chops and shake to coat with flour. Reserve any remaining flour.
3. Heat the bacon fat in the skillet if it has cooled. Add the pork chops in a single layer and brown on both sides, 2 to 3 minutes per side. Remove.
4. Add the potatoes and garlic and saute the potatoes 2 minutes per side. Add the mushrooms and rosemary and saute 2 to 3 minutes longer. Add any reserved flour to the skillet and stir well.
5. Add the wine and scrape up any browned bits in the skillet. Add the beef broth and bring to a boil. Return the chops to the skillet. Reduce the heat to low and simmer 15 minutes, turning the pork chops over once. Stir in the vinegar. Crumble the bacon and sprinkle in. Simmer 1 minute. Serve immediately. Makes 2 servings.

Notes

Note: Yukon Gold potatoes occasionally are available at larger supermarkets; small red potatoes could be substituted. Portobello mushrooms appear occasionally in supermarkets; you could substitute other specialty or conventional fresh mushrooms.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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