Dancing and Food:Braised Pork Chops with Rosemary, Tomatoes and Mushrooms

Last Night I met my friend Ashley at the Tuesday Blues dance.  It was fun but I was really disappointed by the DJ's.  When I've gone Blues dancing before I've been spoiled by good music by Live Bands.  Last night some of the music was really bouncy and far more suited to swing dancing.  I had a good time though and Blues dancing was way easier on my bad ankle than going to the Vancouver Lindy Hop night would have been.  

Tonight's dinner was really good! I made a new recipe so I figured I'd share the love:

Braised Pork Chops with Rosemary, Tomatoes and Mushrooms
(Oregonian, Food Day: January 19th 2010)
Serves 4

4 bone-in pork chops (7 to 8 ounces each) trimmed of excess fat
1 1/2 tablespoons crushed dried rosemary
1 1/4 teaspoons kosher salt
1 teaspoon black pepper, coarsely ground if possible
4 tablespoons olive oil plus more if needed, divided
1 (14.5-ounce) can diced tomatoes
3 cups reduced-sodium chicken stock
1/2 cup dry red wine
1/2 pound brown mushrooms, such as baby bella mushrooms, cleaned
2 large garlic cloves, thinly sliced
Fresh rosemary sprigs for garnish, optional

Pat pork chops dry with paper towels. Combine rosemary, salt and pepper in a small bowl, then use all of this mixture to rub on each side of each chop.

Heat 2 tablespoons oil in a large, heavy skillet (with a lid) set over medium high heat. When oil is hot, add enough chops to fit comfortably in a single layer. Saute until browned well, about 5 minutes per side, and remove from pan. Repeat with remaining chops, adding more oil if needed.

Return all chops to pan, and add tomatoes and their juices, stock and wine. Bring liquids to a gentle simmer, reduce heat, then cover. Cook 30 minutes.

Meanwhile, slice mushrooms through stems into1/4 inch thick slices. Heat remaining 2 tablespoons oil in a medium skillet set over medium heat. When hot, add mushrooms and saute, stirring, until browned well, about 5 minutes. Add garlic and cook and stir 2 minutes more. Remove from heat and set aside.

Remove lid from skillet, and cook chops uncovered until tender when pierced with a knife, 30 to 40 minutes or longer. Add mushrooms to pan and cook until liquids in pan have reduced and thickened slightly, 8 to10 minutes more. Watch carefully. Season with salt if needed. (Can be prepared 2 days ahead; cool, cover and refrigerate. Reheat, stirring occasionally, over medium heat.)

Serve each chop topped with mushrooms and tomatoes and with a little sauce. Garnish with a rosemary sprig if desired.