this lemon poppyseed shortbread. But then I made
these pork chops with a delicious orange-mushroom sauce, and the shortbread idea wafted into the kitchen exhaust fan and blew out into the night sky.
Because the chops were just that good.
PORK CHOPS WITH ORANGE-MUSHROOM SAUCE
4 pork shoulder chops or steaks (about 1/2-inch thick)
2 T. butter
1/2 lb. small mushrooms, halved (mine were a little large, so I quartered them)
1 c. orange juice
1 T. grated orange peel
1 1/2 t. cornstarch
1/2 c. plain yogurt
Place pork chops in large skillet, overlapping. Cook over medium-high heat, covered, for 10 minutes. This should draw out the meat's juices. Remove the cover and cook until the liquid boils off. Brown chops on both sides. Remove to plate.
Add butter and mushrooms to skillet and cook until mushrooms start to brown, maybe three or four minutes. Add orange juice and peel; stir, scraping up bits off the bottom of pan.
Put the chops on top of the mushrooms and liquid, cover, and simmer over medium heat until chops are tender when cut, about 15 minutes or so.
Remove chops and mushrooms to a plate and keep warm (you can stick them in the oven at the "warm" setting). Mix the cornstarch into the yogurt, and stir into juices in the pan. Cook on high, stirring constantly, for about three minutes, until sauce boils and then thickens. Place chops and mushrooms on plate and serve with sauce.
And yes, that is one mighty large pork chop.
And yes indeedy, I did eat the whole thing.
Thank you for asking.