This particular recipe was born out of necessity. See, we’d traveled for a ski vacation, and our lodgings had cooking facilities, so we brought along a bunch of meat in a cooler. It was winter, obviously, since we were going skiing. Now, at home, we BBQ all winter, so we figured we’d be able to fire up the grill there as well! Turns out they shut down the BBQ facilities for the winter. Go figure! So, I got called upon to come up with a tasty recipe for oven-baked Pork Chops, and here’s what I came up with! We’ve made this many times since, so I’d say it was a success.
Shroom Chops
Serves many, or 6 with leftovers for lunches!
Ingredients
- 9 Bone-in Pork Rib or Loin Chops
- 2 or 3 Limes, Juiced
- 3 Tbsp Gluten-free Tamari or Soy Sauce
- 2 or 3 Cloves Garlic, Pressed or Minced
- 20 oz Mushrooms, Sliced
- 2 Shallots, Diced
- 1 Cup Full Fat Yogurt
- 3 Tbsp Butter
Directions
Marinate Pork Chops in Lime Juice and Tamari Sauce along with the pressed Garlic for at least 1 hour, preferably longer. Overnight is ideal, if you’re planning ahead! You can marinate them in the pan that you’ll be cooking them in, if you have space to fit a huge pan in the fridge. Otherwise you can marinate them in a ziplock bag.
Preheat oven to 350. Transfer the marinade to your large roasting pan. Melt Butter in a large sauce pan on the stove. Working in batches, sear Pork Chops on the stove over medium-high heat until browned. Place in the large roasting pan with lid in one layer, if possible. Add more Butter to the pan, and cook Onions and Mushrooms until softened. Place Yogurt in dollops on top of the Pork Chops until evenly covered, then spread around with the back of a spoon or a spatula. Cover with softened Mushrooms and Onions. Cover the pan and cook for about 1 hour. Enjoy for dinner, and enjoy having easy leftovers for lunch the next day!
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I’ve found that many of my absolute best recipes are those that are born out of necessity – this looks marvelous! I’d have not thought to combine yogurt, lime and soy sauce with shallots and pork; this really is creative. And the illustration just tickles me.
Have I mentioned how lovely it is that you don’t use metric measurements in your recipes? If I haven’t, I am now.
I find that to be true as well…there’s something about being in a tight spot that causes a spark of inspiration! With this one I wanted to try and do something a little different, but I think it works. Thanks! : D I used to be scared of drawing the actual meat, but it’s kind of fun now, haha.
This sounds incredibly good – always can use more recipes for pork chops! Recipes invented due to necessity always seem the best.
One can never have enough pork chop recipes! They’re so easy and flexible.
Mushrooms are made from Goombas right? : P
Yes, I sent Mario out to harvest for me. ; D
Mike, we have to convert you to mushrooms! This was really amazing. Such a lucky person I am to have a cook like this in my house
Aw, thanks! You’re the best to cook for. : )
Are you not the most incredible talent or what? I love every piece as if it is the first time I saw your work.
A looker and a sweetie pie too! Jan’s a lucky woman!
Thank you so much for your kind words, I really feel touched. : )
Found your website perhaps a month ago or so looking for a pork chop recipe. Although I have prepared them before with some success, chops scare the bejeezus out of me. Well, I am having dinner as I type this and am I THRILLED. I made only two bone in 1 1/4 inch chops and it worked splendidly. Thank You! hmmmmmm now back to dinner.
I am so happy to hear that this recipe worked out for you! It’s one of my favourite ways to do Pork Chops, other than on the BBQ. It’s a great cut of meat, so it’s fantastic that you were able to get over your fear of the Chops! : )
And it works in a pinch for chicken too! Just brown the chicken (thighs) in the frying pan, the same as the pork chops. To slightly change the flavour, add fresh (or dried) tarragon as the primary seasoning. The balance is the same, but you have a different dish!