We like onions, and just about anything with onions on or in it. In this case, slow-ish cooked onions with a white wine sauce on porkchops? Oh, yes. And its dairy & egg free (see note below).
This is a recipe from Martha Stewart Living (the magazine), but its altered slightly... because I only have 1 skillet.
Preheat oven to 375'. Put a cookie sheet or such in the oven to heat as the oven heats. I put down foil on the cookie sheet to make it easy to clean. Heat about 2 TBSP oil in the skillet over medium-high heat. Salt and pepper the porkchops, and brown in the hot oil, about 3 minutes each side. I can only brown one porkchop at a time. Put the browned porkchops on the hot cookie sheet in the oven and let them bake to desire doneness. I let them bake for about 5 to 10 more minute, then turn the oven off but leave the porkchops in the oven.
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| porkchops in the oven |
When they are a nice golden brown, add 1/4 to 1/2 cup of white cooking wine, or white wine vinegar (I use white wine vinegar). Let it simmer until almost all the liquid is gone; this will take 5 or so minutes.
Serve with rice and a green salad.
Note on the egg-free: I've noticed a pattern and I'm not certain its dairy bothering Peanut. The pattern indicates it might be egg, so I'm now going sans-eggs. The plan: two weeks with no symptoms and I'll do a "challenge" -- first milk, then egg. Hopefully, I won't have to drop anything else from my diet.
Have you added more veggies and grains to your diet to make up for the loss of dairy? Maybe you should go vegan!
ReplyDeleteJust noticed the title -- oops!
ReplyDeleteVegan? No-way. That means sans-meat also, and I'm not about to give up meat!
I have added more veggies and fruit, and I'm baking bread to get some grains. When the weather cools off, I'll do more barley and such. I just don't like rice enough to eat more than I already do!