While I was growing up, my parents valued sitting at the table together to eat dinner as a family. We didn’t get to pull up a chair and sit in front of the TV to watch cartoons during dinner time, we didn’t get to be on our cell phones at the table (we didn’t own cell phones), we didn’t eat on the run, and no matter how busy they were, they always made sure at least one of them ate with us.
In today’s society, fast food restaurants, take out, and eating on the go are often popular options when it comes to meal time. I’m not saying that there’s anything wrong with that – heck, eating out every once in a while is pretty dang good and I love trying out new restaurants.
However, I feel that it’s important for everyone to sit at the table and enjoy a meal together. If the week ahead looks hectic, meal planning works very well and can save a lot of time and headache when it comes to “what’s for dinner?”. I’m not saying that this is possible for every single family out there every single day (we don’t do it everyday either), but since I grew up in that kind of environment, I hope one day I can do the same for my kids too.
The moral of the story: even if it’s quick and simple, gathering around a dinner table enjoying good food brings people closer. It’s exactly why “food” is usually the center of all sorts of gatherings – pot lucks, birthday parties, family get-togethers, Thanksgiving, picnics….
I guess this whole rant really has nothing to do with why I made this dish today, but I hope I can try to change people’s views about cooking. It really doesn’t have to take up a lot of your time everyday… you just have to be smart about it.
Okay. I think that’s enough of that. Now onto the good stuff and why you’re here in the first place…
Since it’s the weekend, I like to make meals that require a little bit more time – makes weekend cooking seem more fun and special, especially since everyone is home and can share the meal together. These pork chops are easy to make, and who doesn’t like slopping all that tasty sauce with bits and pieces of meat? The mushrooms are meaty and are a great addition to the entire dish as well.
- 2-1/2" thick bone-in pork chops
- 1.5 tablespoons flour
- 1.5 tablespoons EVOO
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 bunch of scallions, green parts cuts into 1" pieces, white parts thinly sliced
- 1/2 cup low-sodium chicken broth
- Salt and pepper
- Season the pork chops with salt and pepper. Lightly coat each side with flour.
- In a skillet, heat 1 tablespoon EVOO over medium-high heat. Add pork chops and cook until just golden brown and cooked through, about 3-4 minutes per side. Transfer to plate and keep warm.
- Heat the remaining 1/2 tablespoon of EVOO in the same skillet. Add the garlic, scallion whites, mushrooms, and a pinch of salt. Cook until mushrooms begin to brown. Stir occasionally.
- Add in 1/2 tablespoon of flour and cook for another 2-3 minutes. Then stir in the chicken broth and bring to a boil. Turn heat down to medium-low and simmer the sauce until it is slightly thickened. A few minutes before you turn off the heat, add in the scallion greens.
- Divide pork chops among plates and spoon mushroom sauce over chops.