Comfort Food, part 1 - Fried Pork Chops with Mushrooms

This has to be one of our all-time most popular go-to quick dinner picks. It has a lot going for it after all: juicy thick pork chops (from our local butcher), fried mushrooms are awesome, and left-overs for lunch the next day. It is never something I make, this is strictly one of SO's specialties; it was no different this time, except for slight differences in the ingredients and method.

Fried Pork Chop with Mushrooms

This time, instead of a good old can of Campbell's Mushroom soup, it was a couple big Portobello mushrooms chopped up. The other key to this is to use a "proper" browning pan, not a non-stick pan. It coaxes all the yummy browned meat flavour out like no other method. A scoup of rice is the base with which to gather the sauce, and of course mushy peas on the side.

Next Time: can't think of how to improve this

Me: 9/10
SO: 10/10
SSO: 5/10

Fried Pork Chops with Mushrooms
Ingredients

• Some bone-in pork chops, 3/4" to 1" thick, preferably good ones from the butcher
• A couple Portobello mushrooms cut up into small pieces
• An onion cut up into small pieces
• A tsp or two of corn starch + 1/2 cup water

Method

1. Start the rice cooking, and get the peas ready for microwaving.
2. Sprinkle seasoned salt on the pork chops, and put into a large browning pan over med-high heat. Cook for several minutes and flip, cooking for a few more.
3. When almost done, turn the heat down and add the mushrooms and onion. Stir around, and cover. Let it cook for a few minutes, stirring occasionally. 
4. Stir the corn starch into the water and add to the pan, stirring. Make sure to scrape the good brown bits from the bottom of the pan. Cover for a few more minutes.
5. Meanwhile, heat the peas and set your table. Serve on rice.