• 1.5 to 2 lbs thick cut pork loin or chops, dredged in flour
• 2 tbps butter
• 1 lb sliced mushrooms
• 3 or 4 pieces of chopped garlic
• 1 medium sized onion, chopped
• 1.5 cups white wine or vermouth
• .5 cups water
• 2 tsp thyme
• 1 tsp oregano
• 1 tsp rosemary
• 1/2 tsp sage
• Salt and pepper
• 1 lb egg noodles

Preheat the oven to 350F. Get the water for the egg noodles on.

Heat the butter over medium heat in a large oven-proof skillet/saute pan. Add the pork and saute until browned. Add the onions and mushrooms, saute until mostly cooked. Add the water, wine, salt, pepper, thyme, oregano, rosemary and sage and simmer a few minutes, stirring regularly.

Stir in the garlic and put the pan in the oven, stirring and turning the pork a few times. Remove the pork when the internal temp reads 155F, probably around 15 to 20 minutes depending on thickness.

Be sure to cook the egg noodles while the pork is in the oven.

After you remove the pork, cover it in foil and set aside. Reduce and thicken the remaining sauce over high heat on the stove, wisking in small amounts of flour to help thicken it.

Serve the pork over the egg noodles, covering with the mushroom wine sauce. This is a suprisingly tasty recipe for being so simple, and can handle a lot of variation in ingredients – try leeks, chicken, or maybe stirring in some sour cream at the very end of thickening the sauce.

Serves 4 generously.