When I was younger, I would always groan at mom when she told me we were having pork chops for dinner. The same thing happened recently except this time I reverted to my inner child. Although I had my reservations, I surprised myself because I actually loved the pork chops my mom prepared. They were covered in a silky sauce, super tender, and covered with mushrooms and tons of vegetables. And when I was trying to come with a recipe including Mendocino Spices Applewood Smoked Salts I knew a pork chop would be the perfect accompaniment. This recipe achieves that saucy texture I loved about my mom’s with smoky and herby bite that tastes even better the next day.
3 tbsp Mendocino Spices Dried Parsley
2 tsp Mendocino Spices Ground Paprika
1 tsp Mendocino Spices Rubbed Sage
1 tsp Mendocino Spices Ground Thyme
½ tsp Mendocino Spices Mexican Greek Cut Oregano
11/2 tsp Mendocino Spices Ground Mustard
2 tsp Mendocino Spices Ground Black Pepper
2 tsp Mendocino Spices Applewood Smoked Sea Salt Blend
1 tsp Mendocino Spices All-Purpose Seasoning
4 pork chops
2 tbsp EVOO
2 cups yellow onions, thinly sliced
5-6 large garlic cloves, minced
5-6 medium carrots, cut into 2-inch pieces
16 oz mushrooms
1 ½ cups chicken broth
3/4 cup white wine
1. Combine Mendocino Spices; rub over both sides of pork chops. In an oven-safe Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside.
2. In the same pan, sauté mushrooms undisturbed. Remove from pan and continue to sauté onions and garlic until fragrant.
3. Add carrots, broth, and wine. Bring to a boil.
4. Reduce heat; return pork chops to pan. Cover and bake at 325 degrees F until meat and vegetables are tender. 1 ½ – 2 hours. If desired, return to stovetop to thicken pan juices.