pork essentials: chops in a creamy mushroom sauce

How To Make pork essentials: chops in a creamy mushroom sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  A good heavy-bottomed ovenproof pan is ideal for this recipe. I would recommend cast iron, if you have it.
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  Step 3
  I use baked garlic in many of my recipes, because it has a more mellow flavor. When it comes out of the oven, let it cool, and then smash it into a paste with the flat side of your kitchen knife. Adding a pinch of salt can aid in the smashing process.
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  Step 4
  Do not have any dry white wine, or you do not drink? No worries. You can substitute more chicken stock. Or, to give it a taste similar to wine, use 6 tablespoons of chicken stock and 2 tablespoons of white wine vinegar… that would equal 1/2 cup (16 tablespoons to a cup).
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  Step 5
  To brine, or not to brine… that is the question. In the face of criticism over pork being too fatty, pork producers began producing leaner pork. While that is a good thing, it can also create recipes with dry, tasteless pork. The solution is brining. Although, I do not usually brine pork that is braised in a sauce. Technically, this is not a braise, because the pork is first pan-fried. So, in this instance I give the pork a “quick” brine in salt water for about two hours. It is not actually necessary, but I think it will give you a chop with more moisture and flavor.
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  Step 6
  Gather your Ingredients (mise en place).
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  Step 7
  THE SEASONED FLOUR MIX
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  Step 8
  Add all the seasoned flour ingredients to a shallow bowl, or pie plate.
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  Step 9
  THE CHOPS
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  Step 10
  Place a rack in the middle position, and preheat the oven to 350f (175c).
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  Step 11
  Add the butter and oil to a heavy-bottomed skillet over medium-high heat.
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  Step 12
  Coat the chops with the seasoned flour mix, and shake off the excess.
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  Step 13
  When the pan gets to heat, give it a swirl to mix the oil and butter, and add the chops.
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  Step 14
  Sear on both sides, about 1 – 2 minutes per side.
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  Step 15
  Chef’s Tip: The chop will be ready to flip when it self-releases from the bottom of the pan. When you believe the chop is ready, take a pair of tongs and try to move it. If it is still stuck, wait 10 or 15 seconds, and try again. When it releases easily, it is ready. Flip it and cook for about the same amount of time.
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  Step 16
  Take the pan off heat, and remove the chops. Do not clean out the pan.
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  Step 17
  THE SAUCE
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  Step 18
  Return the pan to the burner, lower the heat to medium, and then add the butter and oil.
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  Step 19
  When the butter melts, give the pan a swirl, and add the mushrooms.
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  Step 20
  Stir, until they soften, and begin releasing their moisture, about 5 – 7 minutes.
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  Step 21
  Add the smashed garlic, and stir until fragrant, about 30 seconds.
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  Step 22
  Add the onions, basil, thyme, oregano, and flour, then stir to combine, about 30 seconds.
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  Step 23
  Whisk together the wine, chicken stock, lemon juice, and milk in a measuring cup, and then slowly pour into the pan.
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  Step 24
  Chef’s Tip: To keep the sauce smooth, continually stir as you are pouring.
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  Step 25
  Bring up to a light simmer, add the Parmesan cheese, and stir until melted into the sauce.
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  Step 26
  Return the chops to the pan, and nestle in the sauce.
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  Step 27
  Place the pan into the preheated oven, and bake until the chops are cooked through, about 15 – 18 minutes.
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  Step 28
  Allow to rest 5 – 7 minutes before serving.
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  Step 29
  PLATE/PRESENT
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  Step 30
  Serve with your favorite sides… Mine would be smashed, mashed, or baked taters. Enjoy.
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  Step 31
  Keep the faith, and keep cooking.
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