Pork Chops with Apple Cider Mushroom and Caramelized Onion Sauce

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
1.Thirty minutes before you’re ready to make the pork chops, remove from packaging and place on a plate. Sprinkle liberally with salt and pepper on both sides and allow the meat to rest.
2. In a large saucepan, heat the butter over medium heat. When the butter is melted and hot, add the pork chops and cook for 6-7 minutes before turning and cooking an additional 6-7 minutes on the other side, or until a meat thermometer registers 145 degrees in the center (don’t overcook!). Remove from heat, place the pork chops on a clean plate, and cover with tin foil to allow the meat to rest (the meat will continue to cook as it rests).
3. Meanwhile, add the chopped onions and shallots to the same saucepan the pork was cooked in. Saute until tender and brown, about 5 minutes. Add in the minced garlic and cook an additional 1-2 minutes longer. Carefully pour in the apple cider and stir into the onion/garlic mixture, scraping up the bits from the bottom of the pan as you do. Stir in the mustard and then the mushrooms. Cook an additional 5 minutes longer, or until the mushrooms are cooked. Spoon the sauce over each pork chop and serve immediately. 
Source: Adapted from Skinnytaste, originally  from Food & Wine

5 Comments Add yours

  1. khaki says:

    te he funny! you have beautiful curls! I wish my girls would stop beating their hair into submission …love pork….wish pigs were not so intelligent …..feel bad eating them,sort of…

  2. Selby Beers says:

    Mmmmm. This looks sooo good!!

  3. megan says:

    this looks so so good…best to keep it simple is right!! hey, your curl kind of got lost in recent years..but i do remember trying to tame it when you were 10

  4. Connie says:

    When you started talking about your hair on your food blog I thought where are you going on this one then it all came together. Sounds delicious!

    1. Lolly says:

      Connie- I didn’t really know where I was going with it either. 🙂

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