Tahoe recipe: On Mother’s Day, she really does know best | SierraSun.com

Tahoe recipe: On Mother’s Day, she really does know best

Simone Grandmain
Special to the Bonanza
Courtesy Simone Grandmain

Local Tahoe-Truckee chef Kitty Kruck really does have the best recipes in the Sierra — the trick is getting her to share them in their entirety.

I cannot tell you how many time I have tried to re-create one of her dishes only to have it turn out under par. When I then re-approach her, she never fails to give me an, “Oh. I forgot. You need to use Italian Panko, not bread crumbs,” or, “Oops. I forgot. You need to use pre-baked lasagna noodles.”

The list of “Oops, I forgot, X, Y or Z” steps or ingredients is endless. But still, I love her and remained hopeful one day she would, in fact, spill the whole beans on a favorite recipe.

This time I got lucky. I had these pork chops at her home a couple of weeks ago and wouldn’t you know it — it is her mother’s recipe and, therefore, written down. Not only was it written down, but Kitty has eight brothers and sisters who all love their mom’s Butter and Onion Pork chops so I was able to confirm and re-confirm the ingredients and preparation.

Kitty’s mom Mary Farragher is no longer with us, but if thank God she left a legacy of nine children all of whom (with the exception of Kitty) are sticklers when it comes to following this truly mouth-watering, tears-to-your-eyes, delicious recipe for simply the best pork chops ever.

Thanks Ma! We love ya’!

Ma’s Butter and Onion Pork Chops


8-10 boneless pork chops

2 large sweet onions, chopped

1 cup sliced mushrooms

4 cloves garlic, crushed

salt and pepper

2 tbls. olive oil

2 cans ( oz.) cream of mushroom soup

2 cups chicken broth

2 tbls. Worcestershire sauce

1 tbls. Hoisin sauce (in a small jar in the Asian section of your local supermarket)

1 tbls. balsamic

Wondra for thickening


Salt and pepper pork chops and dust lightly with Wondra. In large skillet, sear pork chops in olive oil and then remove chops to platter.

Add one stick butter to pork chop skillet. Melt down. Add mushrooms, garlic and opinions to butter and sauté until mushroom and onions are caramel in color and very wilted.

Remove from skillet and put on separate plate. Add another stick of butter to pan and melt down. Add mushroom soup, chicken broth, Worcestershire, balsamic, and Hoisin.

Bring to boil and thicken with Wondra. Return pork chops and mushroom/onion mixture to skillet and simmer until pork chops are cooked through, about 30 minutes.

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