Ashley's Riesling Pork Chops

I have been feeling pretty sick these past few days. The Sunday photo shoot in the 20 degree weather probably didn't help that but I think the pictures are going to turn out fabulous because all the girls looked fierce and the photographer is probably the most amazing up and comer in the midwest.

ANYHOW, after only ingesting questionable amounts of NyQuil the past 48 hours I was hungry for something that would fill up my belly with warm goodness. I had some mushrooms that were threatening to start withering away if I didn't use them, and some boneless chops in the freezer. Oh, and of course I had some Riesling in the fridge. So, combine these ingredients together and=magic. Have you ever immersed pork into riesling? The pairing is tangy magic. Your taste buds will actually tingle. Mine did. My husband's did. (Yes, he nodded his head and says that they are STILL tingling). A little sweet, a little tart, a lotta requests for seconds. This is seriously delicious. (Would I share a recipe that was NOT delicious?! NO.)

Here is what you will need to serve two hungry people:

2-4 boneless chops

salt & pepper

1 lemon, halved

a delicious riesling-- may I suggest my very favorite wine from my very favorite winery.

generous amount of garlic clove (about 2 tbsp worth, minced)

10 ounces mushrooms (mixed work great, I used mini bella, sliced)

1/2 cup heavy cream

1 tsp sugar

olive oil

First, coat a pan with olive oil over medium-high heat. Salt & pepper the chops and throw them in the pan. Brown each side and the remove from skillet.

Next, slice and mince your mushrooms and garlic. Throw your garlic in the pan for 2 minutes, next add your mushrooms and let simmer for about 3 to 4 minutes.

Finally, stir in sugar, riesling (1 1/2ish cups) and the juice of your lemon. (Just squeeze your lemon over the pan, you just need around 1/4 cup of juice, not a lot). Throw your chops back in the pan. Reduce heat to medium-low, cover and let simmer for about half an hour.

After you have let the pork chops cook, take them out and set aside. Add your heavy cream to the pan and let thicken about 3 to 5 minutes. If it isn't cooperating, you can sprinkle in some cornstarch (but that is only in dire circumstances!) Your pan should be looking something like this: (I apologize for the pictures. Did I mention our lens is broken and you have to manually focus it, which I am not good at!?)
Pour your creamy, mushroomy sauce over your chops, bask in all your domestic glory, and serve :)

ENJOY.

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