The cornstarch in this recipe is completely optional. If cornstarch isn’t something that you can eat simply reduce the sauce for 5-7 minutes over medium heat and it will thicken right up!
If you want to make the polenta in the picture I totally just buy those ready made tubes of polenta, chop it up, add one cup of chicken stock and warm over low heat stirring occasionally until the polenta is creamy again. Then I stir in a quarter cup of parmesan cheese and voila! Delicious polenta!
- 4 1/2"-1" thick pork chops (bone-in or boneless, whatever you prefer)
- 16 oz baby bella mushrooms (quartered)
- 4 shallots (thinly sliced)
- 1 Tbsp fresh thyme (finely chopped)
- 2 Tbsp fresh rosemary (finely chopped)
- 1 head garlic cloves (finely chopped)
- 2 cups red wine (full bodied, I used Troublemaker)
- 1 cup beef broth
- 1 ½ tsp kosher salt
- 1 ½ tsp ground black pepper
- 2 Tbsp avocado oil
- 2 Tbsp butter
- 1 Tbsp cornstarch (*optional)
- The Night Before:
- To a bowl add the chopped garlic, rosemary, thyme, mushrooms, wine, shallots, oil, salt, pepper, and pork chops. Mix together with your hands coating everything evenly in the wine and herbs.
- Allow to marinate over night.
- When ready to cook:
- In a dry skillet over medium-high heat add only the pork chops to the pan. Sear for 5-6 minutes per side or until they reach an internal temperature of 145°F.
- Remove the chops from the pan and set aside.
- Pour in the remaining vegetables and marinade and allow to come to a boil. Cover and cook for 5 minutes.
- If you're using cornstarch mix together 1 Tbsp of cornstarch into the beef broth and pour into the pan together. If not, pour in the beef broth and allow to simmer over medium heat for 5-7 minutes or until the sauce reduces by about half.
- Add the butter to the sauce and stir in. Taste for seasoning and adjust as desired. Serve hot over creamy polenta or mashed potatoes and a vegetable of your choice!
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