Ingredients (Serves 4)
- 4 pork chops
- 6 garlic cloves
- 1 pound white mushrooms
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine
- Salt to taste (1 to 1.5 teaspoons)
- 5 cups water
Time - 1 hour and 45 minutes
- Preparation - 5 minutes
- Cooking - 1 hour and 40 minutes
Preparation
- Heat the olive oil in a non-stick pan over medium-high heat
- While the oil is heating, peel the garlic cloves
- Once the pan is hot, brown the pork chops on both sides
- Add the garlic for the last 3 minutes of browning
- Once the meat is browned, add water, wine, and salt
- Reduce to medium heat
- Wash and slice the mushrooms and add to the pork chops
- Cover and slow boil for 1 hour and 15 minutes
- Keep an eye on the water level throughout the cooking process. The pork chops should be submerged. If the pan becomes too dry, add water
- After 1 hour and 15 minutes, test the meat with a fork. If sufficiently tender, the fork should cut through the meat with little effort
- Once the meat is sufficiently tender, cook uncovered for an additional 15 minutes, allowing some of the water to evaporate and the sauce to thicken
- Serve the pork chops family style on a large platter or on individual plates
- Gather any remaining sauce from the bottom of the pan into a bowl or gravy boat for anyone wishing to add more sauce/gravy to their plate