Pork Chops with Potatoes and Mushrooms
- 2 8 -ounce pork chops
- Salt and pepper
- 2 cloves garlic- cut into thin slivers
- 1 tablespoon oil
- 1 tablespoon white vinegar
- 1/2 cup white wine
- 2 sprigs of fresh thyme
- 2 bay leaves
- 20 small Parisian scooped potatoes (a small scoop similar to a melon baller)
- 10 morel mushroom caps- if available, if not 5 large shiitake caps split in half
Preheat oven to 400 degrees. Season pork chops with salt and pepper. Using a small knife, make 5 slits on each of the pork chops and insert a sliver of garlic deep into each slit. In a cast iron skillet or oven-proof skillet heat oil. Brown chops for 4 to 5 minutes on each side. Add vinegar, wine, thyme, bay leaves, potatoes, and mushrooms. Place in the oven and cook for 15 to 18 minutes, or until potatoes are tender and brown, and pork is cooked through but not dry. Remove from the pan and arrange on a platter. Garnish with chopped parsley.
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