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Susie and Dean's favorite recipe of the month
Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce
4 (3/4 inch) thick center cut/loin pork chops (10 oz each)
1 tsp salt
1 tsp pepper
1 Tablespoon butter
12 oz shiitake mushrooms, sliced
2 bags fresh spinach
Port Wine Sauce
1 tsp plus 1 tablespoon cold butter
¼ cup minced sweet onions
½ cup balsamic vinegar
½ cup port wine
Heat barbecue grill, ridged grill pan or broiler. Season chops with
¼ tsp each of salt and pepper.
Grill or broil chops 10 to 15 minutes turning over once; until barely
pink when cut near the bone.
While chops cook, heat butter in a large skillet over medium/high heat.
Add mushrooms and sauté about 5 minutes. Add spinach, a handful or
two at a time, and stir just until wilted. Season with remaining ¾ tsp
each salt and pepper. Set aside until chops are done.
Port Wine Sauce
Melt the 1 tsp butter in a medium saucepan.
Add onion and sauté until translucent. Add vinegar and simmer until
syrupy, about 6 minutes. Add wine and simmer until reduced by about half.
Remove from heat; swirl in remaining 1-tablespoon butter. Pour into a sauceboat.
