Rosemary Pork Chops

A pretty easy, savory and fast pork chop dish, made with rosemary, mushrooms, mirepoix, garlic and gravy.

• 2 tbs olive oil
• 1/2 yellow onion, cut in 1/2 top to botton, cut side down and then sliced top to bottom
• 1 clove of garlic minced
• 3 ribs celery, sliced 1/4 across the rib
• 1 small carrot cut in 1/2 and then in 1/2 down the middle
• 2 tsp kosher salt
• 2 pork chops
•  Savory salt and pepper to taste
• 1 tbs olive oil
• 4 medium mushrooms, sliced
• 1 jar of pork gravy
• 1 sprig of rosemary, leaves removed and rough chopped

 I live the flavor that mirepoix adds to a dish, but I'm not a big carrot fan, so I cut the carrot in 4 big pieces. I could then saute it in the dish and get the flavor, but big enough so I could easily remove it and not eat it.

Seeing as I was trying to go for "fast" (get home late from work and cook up something good for dinner but not take all night) I used a jar of gravy from the store. But feel free to make you own! You can prep everything ahead, or cut as you go.

Heat the oil in a skillet over medium high heat and add the onion and start wilting it; while that is happening mince the garlic and throw it in, stirring it around. Cut the carrot and add it in, then chop the celery and add it. Sprinkle some kosher salt on the veggies. Let the onions and mirepoix saute till they are "mostly done". You want them to flavor the oil and get wilted/caramelized some, but they don't have to be cooked all the way. Remove them to a plate for later, hopefully leaving some flavored oil behind. Turn the heat up and get the skillet hot and then add the pork chops and brown them on both sides. When you add them sprinkle savory salt and pepper (to taste) on them while they are cooking. They don't have to be cooked all the way, but should be close. Probably 5 minutes or so on each side. Move them around if the skillet starts getting two browned. Remove the pork chops, add another tbls of olive oil and saute the mushrooms, getting them a bit browned if you like. Remove the mushrooms and deglaze the skillet with the gravy and add the rosemary. Add all the ingredients back into the skillet and spoon the gravy back on top. Simmer in the gravy for 10 or 15 minutes. Serve.

Given I didn't prep it all ahead, it probably took about 20 to 30 minutes to get it to the point where I let it simmer for 10 minutes. I think simmering for 15 would be good, but 10 works and I was hungry. :)

I ate this by itself, but it would go good with mashed potatoes or noodles, and another veggie if desired like brussel sprouts, cooked cabbage, etc. The recipe can be easily adjusted based on how many people you want it to serve. Just add more pork chops and other ingredients appropriately. If you add more than two pork chops, i.e., if you get the skillet pretty full, you might want to pour the gravy off after putting in the rosemary for a minute or two, and then put everything back in and pour the gravy over the top. Or if too many pork chops to do in one batch, you could put the pork chops in a bake pan (9x13, etc.), put the veggies on top, and then pour the gravy over all of it and simmer in the oven at 350 for the 10 or 15 minutes. Everything should be "mostly done" so you are just simmering to let all the flavors mix.