One of the sources of inspiration for my cooking is to be found right here in Canada. I’ve relayed to you how I live in a multi-cultural country where many influences cross, overlap and borrow from each other.
I don’t think one can really “pin down” Canadian food other than it being diverse, both comforting and nouveau and most certainly delicious. One source of ideas comes from a magazine that’s published by the Liquor Control Board of Canada (LCBO). Here in Ontario, alcohol sales are provincially controlled (a monopoly) and that kind of sucks.
One of the positive aspects is their magazine, Food & Drink. Each season is good for one or two editions where innovative and classic dishes are presented and paired with the wines and other spirits on sale at the LCBO. One such dish is the Pork Chops dish I’m going to share with you.
This classic usually comes with a sauce that’s finished with cream but there really is no need here…there’s plenty of flavours coming from mushrooms and red peppers.
Spring is upon us here in the northern hemisphere and for my friends in the southern hemisphere, those evenings are getting noticeably shorter and a tad cooler. This is a dish that serves to feed both camps, a cozy evening in the kitchen, open a bottle of wine, cook up this simple meal and bide your time as a new season is upon us.
Pork Chops With Mushrooms and Peppers
4 bone-in pork chops
1/4 cup olive oil
1 tsp. dried thyme
some all-purpose flour
sea salt and ground black pepper to taste
1 clove of garlic, smashed
1 lb. mixed mushrooms, sliced
1 small red pepper, chopped
2 Tbsp. dry sherry
1 1/2 cups chicken (or vegetable) stock
2 Tbsp. chopped fresh parsley
- Season your pork chops with sea salt, pepper and the dry thyme and lightly dredge it in flour. Heat the oil in a large skillet over medium-high heat. Brown the pork chops on both sides and reserve.
- Return the same skillet to your stovetop and add your garlic, peppers and mushrooms over medium-high heat while stirring for about 8 minutes (or until almost no liquid is left).
- Sprinkle a little flour (say a tsp) and stir into the pan and cook out the rawness for about a minute. Now add your stock, bring to a boil and simmer for about 5-7 minutes or until the sauce begins to thicken. Add your pork chops, cover the skillet and reduce to medium and simmer for about another 10-12 minutes.
- Take off the heat and allow the meat to rest (in skillet for another 5-7 minutes). Adjust seasonining, sprinkle parsley on top and serve.
I paired these pork chops with a side of Cheesy Potato Pie. The recipe comes from Canada’s TV personality and chef, Micheal Smith. I tried his cast-iron skillet method and it did not invert, let’s say…well. I baked them off in ramekins, popped them out and plated them with the pork chops.
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