We went out for dinner last night to Bella Vita Cucina in Sudbury, and I had a fall rigatone. The sauce was a mushroom white wine rose, and Kendall said it would be good on pork chops, soooo today I had to figure out how to make it.
2 tbsp butter
1 shallot
1 clove garlic
4 tbsp white wine
1 handfull washed and chopped cremini mushrooms
1 handfull washed and chopped white mushrooms
4 cups of cream of mushroom soup
3 Tbsp Beef Gravy Powder
4 Butterfly Pork Chops
Salt and Pepper to taste
In a sauce pan over medium heat, melt butter
Add diced shallots and garlic
Saute until slightly browned
Add mushrooms and continue to cook 5 minutes
Deglaze pan with 2 Tbsp of white wine
Add cream of mushroom soup, and bring to a slight boil
Add beef gravy and last 2 Tbsp of white wine
Simmer on low for 10 minutes
Place pork chops in slow cooker, sprinkle with a little bit of salt and pepper
Pour sauce on top
Cover and cook for 4 hours on high or 6-7 hours on low
We served this over no yolk noodles
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