This recipe is all by your judgment; you can increase or decrease the amounts to suit your personal taste and for how many people you want to feed. Figure on two slices of pork per adult, one per child, unless it’s REALLY thick. Leftovers are good, but we don’t usually have any. It’s great for guests because you can get it all done before they arrive, then let it simmer until you are ready to serve.


Sliced pork loin/boneless pork chops (1/2” to 3/4" thick, tenderized by pounding a bit)
Fresh garlic, sliced
Sweet onion, quartered then sliced
Mushrooms – fresh or canned
Amaretto (the cheap stuff!)
Vegetable or canola oil (I use Enova, it’s healthier)
Breadcrumbs or flour (I prefer flour, Bill prefers Italian breadcrumbs)


Put enough oil to thickly cover the bottom of your pan and add onions, sauté on medium-high heat until the onions start to soften, then add the garlic and mushrooms. Cook until the garlic just barely starts to brown and the onions are soft. Remove veggies from the pan and set aside.

Rinse and tenderize (I pound gently with a rubber mallet), then dredge your pork well in the flour or breadcrumbs. Brown lightly in the oil on medium-high heat, but do not cook through.

Remove meat and stir up the browned bits, pull pan off the heat and add Amaretto – at least one cup for two servings, more depending on how much pork you are using (for eight to ten 3/4" thick slices of pork loin, I use about 3/4 of a bottle). It will reduce almost by half.

Mix well with the stuff from the bottom of the pan, then put the veggies back in. Return to the heat, put the pork slices on top of the onions and mushrooms, let it come to a boil then reduce heat to low, cover, and let simmer gently at least 30 minutes, spooning the sauce over the meat once in a while. Remove lid after 20 minutes to let the sauce reduce. For thicker pieces, it can cook for an hour.

We serve this with salad, roasted garlic wild rice (Uncle Ben’s makes a good one), and a veggie (our favorite is asparagus).