I Shun Your Commerical Holiday & Present You with Pork!

Ok you guys, when I made the menu plan last week, I forgot it was Valentine’s Day. I don’t really care for the “holiday”, but normally we go out to eat. However, instead of fighting the crowds for medicore fare I decided to go ahead and make what was on the menu for tonight – Mushroom-Stuffed Pork Chops!

First I marinted butterflied chops in a little sparkling wine – hey I don’t keep white wine in stock around here! Then I dregged them in spelt flour, browned one side in bacon grease (yes, yes I did) and set them aside.

I chopped up a half a cup of onion and sauted it with sprinkle of thyme, oregano, and salt. Once the onions were mostly translucent I added sliced mushrooms and little more sparkling wine. After they cooked up I stuffed the pork chops and baked them, covered, for about 40 minutes.

What do you think?

Served with brussel sprouts and Conundrum, a 2014 Methode Champenoise out of California.  Happy Valentine’s Day – or Wednesday 🙂 Whatever you celebrate, I hope you do it with joy!

Cheers,

Brandi

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