Savory porcini mushrooms add a lot of flavor and a little bit of funk to your traditional pork chop. For more mushroom goodness, top with a Thyme and Chanterelle Sauce.
.Ingredients:
pork chops
4 Chairman’s Reserve® boneless pork loin chops, cut 1 inch thick, and 8 ounces each
½ teaspoon canola oil
½ teaspoon salt
1 teaspoon porcini powder
thyme and chanterelle sauce
¼ lb fresh chanterelle mushrooms, cleaned
1 tablespoon unsalted butter
1 tablespoon shallot, minced
1 thyme sprig
2 tablespoons chardonnay
½ cup cream
1 tablespoon shaved Parmesan
½ teaspoon fresh ground black pepper
½ teaspoon kosher salt
Directions:
pork chops
- Preheat oven to 400°F.
- Pat chops dry and sprinkle them with salt and porcini powder.
- Preheat skillet to medium-high and add canola oil, then chops.
- Sear over medium-high heat until golden brown (roughly 3 to 4 minutes) without moving the pork chops. Flip and repeat on the other side.
- Remove chops from pan, put on a sheet pan with rack and put into preheated oven.
- Confirm doneness with an instant read thermometer and pull from oven at 140°F.
Let rest for 5 minutes before serving. - Spoon sauce over pork chop when plating.
thyme and chanterelle sauce
- Add butter to a medium-sized saucepan, over medium heat.
- As butter begins to fizzle add minced shallots, cook till translucent.
- Add in the cleaned chanterelles and leaves of the thyme sprig.
- Cook until chanterelles are just done and deglaze the pan with chardonnay. Cook an additional 2 minutes, until the alcohol has cooked out.
- Add heavy cream and cook until cream will coat the back of a spoon, then stir in Parmesan, salt and black pepper.
- Serve sauce with the finished pork chop.
