Chops with Mushrooms and Sage

 

4 lamb or pork chops

Salt/pepper, to taste

2 table vegetable oil

1 medium onion, chopped

5 oz fresh mushrooms, cleaned and quartered

1/2 cup red wine (dry is best)

1 cup beef broth

1/2 tea. dried sage 

Sprinkle chops with salt and pepper. Add 1 tablespoon of the oil to a large skillet. Sear the chops on both sides until brown on medium heat- about 5 minutes per side. Transfer the seared chops to a plate. 

Add the onion to the pan and saute until almost clear then toss in the mushroom and saute the them until just tender and browned. 

Add the wine, broth and sage to the mushrooms and stir. Reduce heat to medium-low and add the chops back into the skillet. Coat the chops on all side with the wine-broth and cover the skillet with a lid. Simmer for around 10 to 15 minutes.

Remove the chops from the skillet and turn up the heat to medium-high. Thicken the gravy with a cornstarch slurry if you desire. Return the chops and reduce heat to low. Simmer 5 minutes longer.

 

Serve the chops warm topped with mushrooms and the gravy. 

Source: Narnia Cookbook