Ok... here are the recipes for the pork chops and garlic mushrooms from the previous entry.

All amounts and times are approximate, as I am the type of cook who adds stuff til it tastes right and cooks it until it looks done.

Garlic mushrooms

� c. olive oil

3 lbs. fresh whole mushrooms, (cut in half if large otherwise leave whole)

6 T. butter, melted

1 medium onion, diced

4 T. minced fresh garlic

Salt

Pepper

2 T. lemon juice

2 T. soy sauce

1 c. dry white wine

2 T. parsley

Depending on the size of your skillet, you may have to halve the mushrooms and saute them in two batches.

Heat olive oil to a temperature where a mushroom dropped in will sizzle. Add mushrooms to pan in a single layer. Don�t stir� cook two minutes to allow bottom of mushrooms to carmelize. Then toss mushrooms around the pan with a wooden spoon or spatula and cook five more minutes. Remove mushrooms from skillet and place in a large saucepan. Repeat for second batch of mushrooms if you had to split them up.

Add melted butter, onion, and garlic to saucepan with mushrooms. Cook over medium high heat, stirring frequently, until mushrooms are cooked through and onion is transparent. Add lemon juice, wine, soy sauce and parsley and cook for another 10 minutes or so to reduce sauce to desired consistency.

Braised Pork Chops

1 T. sage

1 T. crushed rosemary leaves

1 T. garlic powder

1 t. black pepper

3 lb. thin slice boneless pork chops

3 T. butter

3 T. olive oil

1 c. dry white wine

Mix spices together in a small bowl, then rub the mixture into both sides of chops. In a large skillet, heat butter with olive oil until hot. Add chops; brown well on both sides. Remove chops from oil and place in non-stick baking pan coated with cooking spray. Pour wine over; cover pan with foil and bake at 350 for an hour or until tender. Top with Garlic Mushrooms.

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A white wine is nice with this dish. Also, be sure to have some bread on hand for dipping.

I imagine the mushrooms would also be good over buttered noodles.

3 felt the need to share

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