My Version of Marinated Italian Pork Loin Chops

Tonight started FIVE nights of cooking new meals! Tonight, I tried to make a marinated pork loin chop that is based on Rachael Ray's "Marinated No-Mystery Meats" recipe.

I did make several changes to the gravy recipe, but I made the marinade exactly the same way she did! I really loved the meat, but I did let it sit longer than she states in the recipe.

First, I combined 3 tbsp of red wine vinegar with 1/3 cup of extra virgin olive oil, 1 tsp of red pepper flakes, 3 sprigs of fresh thyme (chopped), 3 tbsp of fresh parsley (chopped), and 4 cloves of garlic (chopped). After they were whisked together, I began marinating the chops (salted and peppered). I marinated each side for 10 minutes for a total of 20 minutes. After removing the chops, I reserved the marinade for the gravy.

I removed the pork loin chops from the marinade, making sure that no herb or garlic pieces remained on the chop (a visual inspection and simply picking them off will do - DO NOT RINSE). I placed the pork chops in a sauté pan over medium-high heat (no oil necessary). I cooked on each side for about 6 minutes, then removed the chops to a plate and tented with aluminum foil.

In the same sauté pan, over medium heat, I added 2 tbsp of salted butter and the remainder of the marinade (including the herbs and garlic). I also added 1/2 of a chopped onion and 2 tsp of red pepper flake, then sautéed until they were slightly browned. I sliced 10 small button mushrooms and sautéed them with the onions and garlic for about 10 minutes, slightly browning them. I then added 2 cups of chicken stock and a half cup of dry red wine (white would have worked as well), whisking in 3 tbsp of multi-purpose gluten-free flour after about 5 minutes. I brought the mixture to boil for 10 minutes (to kill any remaining bacteria from the raw meat). I added another 2 tbsp of butter (it wasn't quite rich enough) and fresh thyme and parsley to the gravy. This is not a super thick gravy. Instead, it was just a bit thicker than the simple chicken stock!

I served the gravy over the pork loin chops and simple brown rice made in chicken stock. It is flavorful without being spicy. I saved the gravy in separate individual containers and froze them. I am hoping to use them for rice in the future (when Marc is out of town)! This really was yummy! I hope you enjoy!