I have naturally curly hair. When I was growing up and in school, I was often envious of the girls with the straight blonde hair. I went through several years of trying to beat my frizzy hair into submission, bleaching it a lovely shade of trashy blonde and frying my hair to extra crispy with a flat iron or curling iron. Sometimes, I could disguise myself. But then, the slightest bit of humidity would creep in and those fabricated poker-straight strands would start to retract into a coil. As much as a tried, I just couldn’t hide it. It took a while for me to accept that fact. And beyond accepting, it took even longer for me to embrace it. As with many things in life, it’s often a slippery slope to try to transform something into that which it was not meant to be.
Just as it’s sometimes tempting to season pork chops with all kinds of sassy spices, it’s usually best to let the true flavors of the meat shine through. A little salt. A little pepper. An apple cider mushroom and onion sauce (think of it as a pretty bow-adorned headband for your
hair pork chops). That’s all you need for a beautiful and tasty dish.
Pork Chops with Apple Cider Mushroom and Caramelized Onion Sauce
Yield: 4 servings
- 4 pork loin chops, bone-in and fat trimmed
- 1-2 tablespoon butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 10 ounces fresh cremini mushrooms, sliced
- 1 medium onion, chopped
- 1 medium shallot, chopped
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 cup apple cider