Grateful Grits

This recipe has always been a trusted go-to in my culinary repertoire, a treasured gem straight from my Dad’s cookbook. It harkens back to a defining moment – the first dish my father ever taught me to cook. I can vividly recall the time just after college, when my culinary prowess was limited to grilled cheeses, quesadillas, and hot dogs. Admittedly, I wasn’t always adept in the kitchen. Countless trials and errors paved the way to the confidence and expertise I possess today. Yet, this recipe marked a turning point, revealing its relative ease and demonstrating that with the willingness to follow a recipe, I could indeed cook. This knowledge was instilled by my father as he patiently guided me through the process.

This delightful creation requires a mere thirty minutes, aligning perfectly with my preference to serve it alongside wild rice. By initiating the preparation of the wild rice water concurrently with the dish, everything synchronizes beautifully. The ingredient list remains pleasantly concise, rendering it a budget-friendly option, whether for recent college graduates or current students. Perhaps most gratifying, it enjoys wide acclaim, even earning favor with my finicky children.

First and foremost, secure a pound to a pound and a half of boneless pork chops. Ensuring they aren’t excessively thick is paramount, as this promotes even cooking. Utilizing a generous skillet, heat a tablespoon of olive oil and an equal amount of butter over medium heat. While this heats up, liberally season both sides of the pork chops with salt and pepper. Once the oil is sufficiently heated, place the pork chops in the skillet, allowing approximately five minutes of cooking time on each side while ensuring thorough cooking. Once done, set them aside.

Meanwhile, while the meat is underway, you can proceed to cook the mushrooms, or alternatively, opt to tackle this step later. My personal preference leans toward baby bella mushrooms, as they boast a slightly richer flavor profile. Yet, if button mushrooms are more to your liking, they are a worthy substitute. Employ an eight-ounce package, either pre-sliced or sliced by your hand. Personally, I favor slicing them myself to ensure a finer texture, as I’ve found pre-sliced varieties tend to include thicker pieces and unwanted stems. But enough about mushrooms slicing intricacies. In a medium skillet, meld a tablespoon each of olive oil and butter. As you add the mushrooms, consider the seemingly ample room they need to sweat and cook properly. Given the space, they’ll require around ten minutes, or potentially even less. Careful moderation of heat prevents burning, and as they relinquish moisture and undergo a color transformation, introduce a quarter cup of dry sherry. This step allows the mushrooms to soak up the flavor. Once infused, set the mushrooms aside.

Within the same pan used for the pork or a dutch oven, melt three tablespoons of butter over medium-to-medium low heat. When melted, incorporate three tablespoons of all-purpose flour, whisking them together. An intermittent whisking every few seconds keeps things on track until the mixture assumes a rich golden-brown hue. The crux of a successful roux lies in its color – the lighter hue yields a thicker sauce, while a deeper hue intensifies flavor. With the desired golden-brown achieved, introduce a cup of beef broth, a third-cup of dry sherry, two tablespoons of sour cream, and season with salt and pepper. This amalgamation constitutes your luscious sauce. Follow by incorporating the previously sautéed mushrooms and cutting the pork into bite-sized pieces. As the flavors meld, allow the concoction to simmer for five to ten minutes. Finally, serve this delectable creation over rice or pasta, savoring the harmonious fusion of tastes and textures.

Remember, this dish embodies an essential lesson imparted by my father – a gentle reminder that sometimes the most unforgettable recipes arise from the simplest beginnings.

Pork Medallions

Ingredients

Boneless Pork Chops

1 Tbsp. Olive Oil

1 Tbsp. Butter

8 ounces of Mushrooms

3 Tbsp Flour                                                

2 Tbsp sour cream

3 Tbsp Butter                                              

1/3 Cup of sherry, plus some for mushrooms

1 Cup of Beef Broth      

Freshly Ground Black Pepper                            

Served with wild rice

Directions

1. Pan sear pork chops in one tablespoon butter and olive oil.  Set it aside.
2.  Sauté mushrooms in butter, when almost done drizzle sherry and let cook.  Set them aside.
3. Melt 3 tbsp. of butter. Add 3 tbsp. of flour. Whisk together until golden brown.  Add Beef broth, Sherry, Sour cream, pepper. Mix well. Taste. Add chopped pork chops and mushrooms. Allow to thicken for approximately ten minutes.
4. Serve over wild rice.