Pork Chops with Creamy Mushrooms and Dill
I am forever on the lookout for dinner recipes that are ready in the time it takes my husband to open a bottle of wine. Though I recently rediscovered the relaxing fun of weekend cooking and it’s altogether different rhythm of stirring, then walking away to read on the couch for half an hour while something simmers on the stove top and Maria Callas spins on the record player, weeknight cooking for me is a different beast. If I have had a jam-packed day, and walked in the door at seven feeling cold and hungry, I want to be sitting down on the couch with a plate of food on my lap and an episode of The West Wing queued up as quickly as possible. Chopping an onion soothes my nerves and stirring a risotto gets me to stand still and just chill, but aside from that, I just want to eat already.
And while there are beans and rice kind of nights where we are eating something humble, no bones about it, sometimes I want to get away with a bit of trickery. In the time it takes Sebastian to find the corkscrew, pull down two wine glasses, tell me a story from his day and finally pop out the cork, why, look at that: I’ve thrown together something elegant(-ish). Now, let’s go hang out with Toby and the gang! (I’m taking notes on how I can be Abbey Bartlet when I grow up.)
I discovered this recipe because I had bought a giant bunch of dill for another purpose and wanted to make quick use of what was left. This recipe was a lovely find. It fits all of my criteria for sleight-of-hand weeknight cooking: quick, delicious, and fine enough, even, if the Deputy Chief-of-Staff himself were joining us for dinner.
Pork Chops with Creamy Mushrooms and Dill
adapted slightly from Gourmet
Serves 2
2 (1/4- to 1/3-inch-thick) boneless pork chops
2 tablespoons unsalted butter
1 small onion, halved lengthwise and thinly sliced lengthwise
1/4 pound mushrooms, cut into 1/4-inch-thick slices
1/3 cup sour cream or Greek yogurt (I used nonfat to no ill effect)
1/4 cup water
2 tablespoons chopped fresh dill
Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.
Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream or yogurt, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops. Serve with some bulgur or––even quicker––couscous, and call it a night.
Anna: Sarah,
You introduced me to one of my now-favorite pork chop recipes (with cornichons and mustard), and this one sounds just as good.
I’ve just had a minute to catch up on your last few posts, and your voice is so refreshing, and so optimistic. A great thing to read in the morning (or, in general); thanks!1 year ago
Brie.: definitely on the menu for tonight! just what we’ll need after a quick christmas drinks visit to friends with a new-ish baby! thanks!1 year ago
Rebecca: I had almost this exact meal for dinner last night, with the addition of steamed spinach and creamy polenta. Also, The West Wing is the ultimate in comfort me. Nothing like hanging out with Toby and the gang to make everything feel right in the world.1 year ago
Anna, That pork chop recipe is one of my favorites, too! And so glad to be part of your morning routine!
Brie, Elegant-ish dinner following a new-ish baby sounds like a heaven-made match. Hope you enjoy!
Rebecca, I so agree. I cry at so many of the episodes, it’s embarrassing. But there’s nothing like watching them run around the White House to make you realize your job isn’t as stressful as it could be!1 year ago
Laureen: Can’t decide which looks more delicious, the pork chop or the Deputy Chief of Staff…
Seriously though, this looks perfect for a winter weeknight meal when you come in the door harried and hassled and craving something substantial without wanting to spend a substantial amount of time cooking it. Looking forward to giving it a try!
(I’m taking notes on how to be CJ when I grow up–I think I need to start working on my interpretation of “The Jackal”.)1 year ago
domestikate: Oh my word, I LOVE the West Wing, especially Josh – you just made my day with that photo! Ha ha. Pork chops and creamy mushrooms look almost as good too!1 year ago
I mean, the pork chops are really good and all, but if I HAD to choose, I would definitely choose Josh. Just sayin’.1 year ago
CB: Dear Sarah,
I just wanted to send some gratitude your way! Visiting your website is like taking a deep breath; I feel more relaxed and rejuvenated afterwards. Thank you for providing such a wonderful place to go when I need a break from a hectic week!
1 year ago
CB, That is so, so kind of you to say, and so appreciated. Thank you!1 year ago
Kishori: I’ve long been taking notes on how to be CJ Cregg when I grow up
1 year ago
Marianne: I tried this over the weekend and it was so easy and delicious that I sent the recipe link to several friends.1 year ago
CraftyHope: I made these tonight – OMG. . .sooooo good!! Thanks for sharing it!1 year ago