Ingredients
4 loin chops w/ bone, if possible; 1 med. wt or ylw onion, sliced into 1/2 moons; 3-5 cloves minced garlic; Up to 1 Q beef stock–enough to cover the chops; 1/2-1 tsp Better Than Boullion beef base, to taste; 1-2 stiff shots brandy; sliced cremini mushrooms, as much as you want (a little portabella is good, too); 1-2 bay lvs; 6 sprigs fresh thyme; 1 heaping T dijon mustard (I like coarse-grain); 2 T olive oil; 2 T butter; 10 fresh sage leaves, chiffonade; salt & pepper; flour and beef stock for thickening
Preparation
Season chops w/ s & p; heat oil in large saute pan or Dutch oven, over med.heat until shimmering; sear chops, in batches if necessary, on both sides until nicely brown, just a couple minutes per side; set chops aside; add butter to hot oil/ pork fat and toss the onions to coat; saute for about 5 minutes, then turn down heat as they start to brown…LET THEM BROWN, NOT BURN, for about 10 minutes; add mushrooms, cook for a couple minutes, then add garlic and cook for a minute more; OFF THE HEAT, add brandy and scrape bottom of pan for brown yummies; add 2 cups stock, mustard, beef base, bay, thyme sprigs, and return pork to pan; add enough stock to cover chops, cover pan; and simmer on low heat, stirring occasionally, until tender-to-falling apart, 1-2 hours; remove chops and keep warm; remove bay and thyme twigs; raise heat to med and bring liquid to brisk bubble, almost boiling…mix equal parts stock and flour in meas. cup to make a slurry, adding gradually until gravy is desired thickness; add sage, cook for a minute or 2, check seasoning, add chops back to pan, along w/ any juices, to warm. serve chops w/ gravy and pour more gravy on sides like mashed potatoes or sop it up with crusty bread
