Christmas dinner today was Pork Oliver. It’s based on a recipe for Chicken Marsala, but I used pork chops instead of boneless skinless chicken breasts. I personally think boneless skinless chicken breasts have less flavor than a cardboard box. I couldn’t find any Marsala wine, so I improvised and used Oliver Soft Red instead.
I cooked six small thin-sliced pork chops. I have enough left over for a second meal. It was delicious. Here’s the recipe I used.
¼ cup all-purpose flour
½ teaspoon dried basil leaf
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter
3 tablespoons olive oil
8 ounces sliced mushrooms
4-6 thin-sliced boneless pork chops
1 cup Oliver Soft Red wine
Combine the flour, salt, pepper, and basil, and mix them up good. Heat the oil and butter in a non-stick skillet over medium high heat. Lightly coat the pork chops with the seasoned flour mixture. Cook the chops until lightly browned on the first side, about 2 to 3 minutes. Turn the pork chops over and add the sliced mushrooms around the edges of the pan, so they can sautée. Cook about 2 minutes longer, until the chops are lightly browned on the second side. Remember to stir the mushrooms during this two minutes. Then add ½ cup of wine to the pan, cut the heat to medium-low, and cover and simmer for about 10 minutes.
While the Pork Oliver is simmering you can sip on the other ½ cup of wine. Oliver Soft Red is actually a very good Indiana wine from the Oliver Winery. Serve your Pork Oliver with pasta, mashed potatoes, or rice. I hope you enjoy it.