Pork in a Creamy Wine Sauce

I was not feeling well yesterday so when dinner time rolled around, the last thing I wanted to do was be standing over the stove cooking anything.

I had some pork stew meat out and just threw this dish together, the result was a really delicious creamy dish that we all loved.



1 lb pork stew cubes (if you can't find the cubed pork, you can also use some boneless pork chops cut into bite size pieces)
1 medium onion, thinly sliced
1 garlic clove, sliced
olive oil
bay leaf
salt and pepper
white wine
butter
heavy cream

In a large skillet, add a little bit of olive oil, the pork, garlic, onions, salt and pepper and bay leaf. Cook for a minute or two, then add about 1 cup of white wine.


Cover and cook on medium heat for about 20 minutes or until meat is cooked through. Keep checking often, don't let it dry up, just add a little bit of water at a time and a few blobs (lol) of butter.


Once the meat is cooked, add some heavy cream. Now I know I'm not giving you exact amounts because I just eyeball these things.

The more cream you add the more gravy you'll have, so it's entirely up to you. Add a tablespoon or so of flour and using a whisk stir really well until it is all dissolved, you don't want any lumps, just a smooth creamy gravy.


When gravy is thickened, remove from heat, add a little bit of parsley and serve over rice or mashed potatoes.