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Chops: Black Forest Pork Chops

Source of Recipe

Chef Francois


List of Ingredients

4 pork chops
1 medium onion diced
1 1/4 cup of olive oil
1 slice of bacon finely cut in strips
8oz. of sliced mushrooms
3 small red potatoes cut in halves
1/2 cup of vegetable stock
2 tspns. of Herb of Provence
1/2 cup of port wine



Recipe

Pat pork chops dry with a paper towel. Heat the olive oil over medium-high heat in a stick free pan. Add the pork chops and cook until lightly orange on both sides. Transfer the pork chops to a clean stock pot with a cover. Use the rest of the olive oil to saute the onion and bacon. Remove the bacon and pour off the fat. Add the onion and bacon to the pork chops. Add the port wine and simmer covered until half of the wine has evaporated. Turn the pork chops once. Add the mushrooms, vegetable stock and pre-cooked potatoes. Stir well. Add salt and pepper to taste. Simmer covered. Finish with the Herb of Provence.