Thursday Night Pork chops

I finally managed to finish eating all the chicken salad from last weekend, so Thursday night I got to make something new.

I pan-fried a couple of pork chops until nicely browned, then served them with a sauce made from browned mushrooms, garlic, sulz, and the pan juices from the pork (thickened with a bit of potato starch). It wouldn't have hurt to top this with some minced parsley, but we didn't have any in the house.

We ate this with sides of bratkartoffeln and stewed chard. No green salad. ;-)

Wine: Château Franc Grace-Dieu AC 2002 St-Emilion