- 4 pork chops
- 2 tbsp olive oil
- coarse salt
- freshly cracked black pepper
- 1-1/2 tbsps fresh rosemary, chopped
- 1/4 cup onions, chopped
- 1 tbsp butter/margarine
- 2 tbsps all-purpose flour
- 1/2 cup white wine
- 1 cup low sodium chicken stock
- 1/2 tsp dried tarragon (or fresh if you have it)
- 2 tsp worcestershire sauce
- 1 cup mushrooms, sliced thin
- juice of half a lemon
- handful of chopped fresh parsley
1. Season each side of the pork chops with salt and pepper, then sprinkle the fresh rosemary and pat it into the pork chops to make sure it adheres to the pork while cooking. Preheat a large non-stick skillet, on medium heat, and drizzle in the olive oil. Sear the pork chops for around 4-5 minutes per side, and make sure that you get a nice crust on each side on the chops. Then put the pork aside on a plate and cover it lightly with aluminum foil to keep the heat in.
2. Quickly in the same skillet, add in the tablespoon of butter and saute the chopped onion for 30 seconds then add in the 2 tbsp of flour. Stir the flour with the butter and chopped onion for a minute to slightly cook the flour. Whisk in the white wine and the chicken stock until you see no lumps. Note: If you don't want to use alcohol then just add in more stock. Once the gravy has come up to a bubble bring the heat back to low. Season the gravy with salt and pepper and then sprinkle in the 1/2 tsp of dried tarragon.
3. Stir in the worcestershire sauce and the sliced mushrooms and cook for another minute. Add back the pork chops to reheat slightly. Sprinkle the fresh parsley and squeeze in the lemon juice and turn off the heat and serve immediately with your favourite side dish.
Additions: You could add another herb if you don't like tarragon. Also, if you like your gravy a bit more watered down then just add in more stock to thin it out.
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