LIP-SMACKING LEMONY ROASTED CORNISH HENS4 Cornish hens12 whole peeled garlic cloves1 lemon, cut into quartersSalt,…
Pork Loin Chops with Warm Tomato/Mushroom/Shallot Wine Sauce
| Pork Loin Chops with Warm Tomato/Mushroom/Shallot Wine Sauce | Print |
Recipe By: Alice Morrow
Pork Loin Chops with Warm Tomato/Mushroom/Shallot Wine Sauce
Ingredients
- 2 extra thick cut pork loin chops (bone in or boneless)
- ½ c. soy sauce
- ¼ c. liquid smoke
- 1 c. McCormick’s Herb-Lemon Marinade
- 2 lemons sliced
- ½ c. chopped onion
- 4 sliced shallots
- 1 vidalia onion, sliced
- 2 portabella mushroom caps, cleaned and sliced thickly
- 3 medium tomatoes, cut in wedges
- Salt, black pepper, garlic powder
- Olive oil
- Red Wine Reduction Basting Sauce
- Chopped green onions
Instructions
- Season the chops with salt and black pepper. Place in zip-loc bag.
- Add soy sauce, liquid smoke, marinade sauce, lemon slices, chopped onion to the chops.
- Marinade for 4 hours or overnite.
- In large skillet, that is oven proof, heat up over medium heat and add olive oil to coat bottom.
- Add the shallots and onion slices to the skillet, sauté for 2-3 minutes.
- Add the chops and sear 2-3 minutes on each side.
- Add the tomatoes and drizzle with the red wine reduction basting sauce.
- Place in 400 oven for 5-6 minutes, flip and baste with more sauce and cook another 5-6 minutes. Check with instant thermometer. I like to cook mine to 140.
- Remove from oven and baste with more sauce.
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