Braised Pork Loin Chops With Onions and Mushrooms

Photo: Scott Koeneman

Ingredients

4 teaspoons olive oil, divided

12 ounces brown mushrooms, sliced

1 large onion, thinly sliced

Kosher salt and fresh ground pepper

4 4s ounce pork loin chops

3/4 cup chicken stock

1/2 cup brandy

1 teaspoon dried sage

1 teaspoon dried rosemary

Preparation

Preheat oven to 350F.

In a large oven-safe skillet, heat 2 teaspoons oil over medium high heat. Add mushrooms and sautee until browned and moisture has evaporated. Set aside.

In the same skillet add remaining oil and onions, cover and cook, stirring occasionally, until browned and caramelized. Add to mushrooms.

Salt and pepper chops and add them to the same skillet, sear each side until brown, about 3 minutes a side. Add stock, brandy and herbs and bring to a boil. Let cook several minutes to allow the alcohol to cook off. Cover and transfer to the oven. Bake until tender, about 25 minutes. Uncover, add onions and mushrooms and bake an additional 5 minutes.