Garlic Rubbed T-Bones w/Burgandy Mushrooms

Came across several recipes in the Taste of Home magazine I borrowed from the library, which sounded totally tempting.  Thought I'd share them here.  I never share anything I haven't made or plan to make so if you do try any of these be sure to come back here and leave your feedback.


Garlic-Rubbed T-Bones with Burgandy Mushrooms

T-bone steak is a fairly tender cut, so all you need to do is punch up the flavor with a savory rub.

12 garlic cloves, chopped
1 Tbsp. olive oil
1 tsp. salt
4 beef T-bone steaks (3/4" thick and 12 oz. each)
1/2 C butter, cubed
1 lb. baby portobello mushrooms, thickly sliced
1/2 C Burgundy wine OR reduced-sodium beef broth

In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks.  Grill steaks, covered, over medium heat, or boil 4 inches from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare,  a thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees).

Meanwhile, in a  large skillet, melt butter over medium-high heat.  Add mushrooms; cook and stir for 3-5 minutes or until almost tender.  Stir in wine; bring to a boil.  Cook until liquid is reduced by half, stirring occasionally. 

Serve over steaks. 
Yieldds 4 servings

Herb Rubbed Pork Chops

This is healthy, economical and so easy to fix.  My husband absolutely LOVES pork chops fixed this way!
Honestly, I double the rub portion.  I really coat it on, but that's completely up to you

Herb-Rubbed Pork Chops

1 tsp. dried parsley flakes
1 tsp. dried marjoram
1 tsp. rubbed sage
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
2 bone-in pork loin chops (3/4 inch thick and 6 oz. each)
1 1/2 tsp. olive oil, divided
1/4 cup reduced-sodium chicken broth
2 Tbsp. sherry OR additional reduced -sodium chicken broth

In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper.  Brush both sides of pork chops with 1 tsp. oil; rub with herb mixture.

In a large nonstick skillet coated with cooking spray, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned.  Remove and keep warm.  Add broth and sherry or additional broth to skillet, stirring to loosen browned bits.  Bring to a boil.

Return chops to the pan.  Reduce heat; cover and simmer for 4-5 minutes or until a meat thermometer (I'm too lazy to use one for this!) reads 160 degrees.  Serve chops with pan juice.
Serves 2.