Written by Mary F. Pisarkiewicz

I made the most amazing dinner the other night. I had thick cut pork chops – 2 meals for me – one for my husband and about 30 small portobello mushrooms, fresh oregano and fresh sage – and we were hungry and needed to eat quick.

I used Garam Masala for a quick and delicious flavoring. It is an Indian spice that I love, a mixture of coriander, black pepper, cumin, cardamom, and cinnamon. To me, it’s a terrific, already made up spice rub! I like to use it on pork. It is also good on chicken and maybe even roasted cauliflower. I’ll have to try that one and let you know!

With Summer time here and my herb garden going crazy, sage and oregano have been plentiful!

Here’s what I did:

1.5 tbs. olive  oil

1tbs. unsalted butter



Garam Masala

About 30 small Portobello mushrooms, washed quickly and cut in half.

¼ cup leftover dry white wine or dry vermouth

¼ – 1/3 cup chopped fresh oregano

¼ – 1/3 cup chopped fresh sages leaves

Wash your chops and thoroughly pat dry. Wash the mushrooms in a cold bath of water quickly, lift them out of the water and drain and dry on paper towels. Mushrooms are delicate and very porous so you don’t want them lingering in the water and soaking it up. When the mushrooms are dry, trim a little bit off of the stems if necessary, and cut in half to make them all the same approximate size.

Sprinkle the chops with salt and pepper and then cover with Garam Masala and rub in with your fingers. Do this on both sides. See photo below.

Heat the oil on medium high heat. Add the butter and when sizzling subsides, add the chops to brown. After about 4 minutes, add the mushrooms on both sides of the chops and sprinkle on 2/3’s of the chopped herbs. Do not disturb for 3 minutes. The mushrooms will absorb the oils and then emit their own juices while browning underneath. Then turn your chops, and when you see the mushrooms getting juicy, you can toss those around to brown the other side. After about 2 more minutes, add the white wine and continue cooking the chops until done. You will most likely want to remove the mushrooms beforehand, if your chops are as thick as mine were. Put them in the center of your platter and place the chops on top of them when done to rest on the mushrooms and warm them up again. Drizzle all pan juices on top. I like to remove my chops at about 140 degrees as they will continue cooking when resting on top of the mushrooms. Let the chops rest for 5 – 10 minutes and sprinkle with remaining herbs before serving.

I served this with spinach and turnip greens sautéed in olive oil and garlic along with some of the baby turnips, cut in matchstick pieces.

It was so delicious!!

For more delicious recipes, check out www.lovethesecretingredient.net



For other articles by Mary Pisarkiewicz see:

I love garlic!

I love ginger!

About The Author

My name is Mary Frances. I am a designer, creative director, painter, wife, mother and cook. I own an internationally recognized, award-winning brand development and marketing communications firm in New York City, and am a graduate of Parsons School of Design. I especially love to cook and serve great food to make people content and happy. Hearing mmmm’s makes my heart soar. I grew up in suburban St. Louis, in Webster Groves, the youngest of six and the only girl. (Yes, that’s FIVE older brothers!) My mom was a great home cook, and she made sure that I could make a mean pie from scratch. After Parsons, I married, had two boys and moved from NYC to the NJ suburbs where I threw myself into cooking and entertaining. Now it’s time for me to share the great recipes, tips, stories and LOVE with you. The inspiration for LOVE – the secret ingredient www.lovethesecretingredient.net came from our youngest son when he wrote in a gift cookbook that the one ingredient that was ever-present in my meals was love. When you cook with LOVE, everything just tastes better.

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