Your family or guests will think you've slaved over some fancy recipe when they taste this. Serve it with a side salad and a vegetable of you liking and voila - you will be acclaimed a STAR CHEF, just like Colonel SASSY2-1/2 cups fresh mushrooms, trimmed and sliced
2 cloves garlic, very thinly minced fine
1 teaspoon brown sugar
1 tablespoon sherry vinegar (or whatever vinegar you have)
1 teaspoon sherry vinegar (or whatever vinegar you have)
Salt and fresh cracked pepper, to taste
1-1/2 tablespoons vegetable oil
4 (6 ounce, 1-inch thick) boneless pork chops
1 medium yellow onion, finely chopped
1-1/2 teaspoons chicken base seasoning or bullion
1/4 cup brandy
3/4 cup cream
Preheat oven to 375 degrees.
On a sheet pan, spread mushrooms in even layer. Sprinkle garlic on top. Roast on upper rack 15 minutes or until mushrooms are tender and garlic is golden brown.
In a shallow dish, mix sugar, 1 tablespoon vinegar, and 1/4 teaspoon freshly ground black pepper. Add pork and turn to evenly coat. There should be no excess liquid remaining.
Heat 12-inch iron skillet on medium-high. Add oil to pan and swirl to coat evenly. When oil is almost smoking, add pork. Cook 2 to 3 minutes or until browned, then turn pork over and cook 2 minutes longer. Transfer to lower oven rack. Let pork cook full time before you turn or it will stick to pan.
Roast until desired doneness. Transfer to plate; let rest.
To same skillet, add onion; cook on medium until browned, stirring occasionally. Remove from heat and add brandy, brown sugar, chicken base and remaining 1 teaspoon vinegar then cook additional minute. Add mushroom mixture with any juices and reduce heat to low.
While stirring, add cream in slow, steady stream. Season to taste with salt and pepper. When mixture bubbles, add pork chops, remove from heat, and let rest 5-10 minutes before serving.