Pork Essentials: Chops in a Creamy Mushroom Sauce

28
Andy Anderson !

By
@ThePretentiousChef

Got thirty minutes on your hands, and a couple of pork chops in your back pocket? Well, then you probably have most of what you will need to assemble this recipe.

I made a few versions of the sauce before settling on this one. It is great with the chops; however, if I were to add some dill, I think it would make a brilliant sauce for fish.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • THE SEASONED FLOUR MIX

  • 1/4 c
    flour, all-purpose variety
  • 1 tsp
    dehydrated onions, crushed to a powder
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried oregano
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste
  • THE CHOPS

  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 2 medium
    pork chops, bone-in, or boneless, up to you
  • THE SAUCE

  • 2 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil
  • 8 oz
    shitake mushrooms, stems removed, and sliced (or mushrooms of your choice)
  • 3 clove
    baked garlic, smashed
  • 1/2 tsp
    dehydrated onions, ground to a powder
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried oregano
  • 1 Tbsp
    flour, all-purpose variety
  • 1/2 c
    white wine, dry variety
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 1/2 c
    chicken stock, not broth
  • 1/2 c
    whole milk
  • 1/4 c
    parmesan cheese
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste

How to Make Pork Essentials: Chops in a Creamy Mushroom Sauce

Step-by-Step

  1. PREP/PREPARE
  2. A good heavy-bottomed ovenproof pan is ideal for this recipe. I would recommend cast iron, if you have it.
  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.
  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).
  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.
  6. Gather your Ingredients (mise en place).
  7. THE SEASONED FLOUR MIX
  8. Add all the seasoned flour ingredients to a shallow bowl, or pie plate.
  9. THE CHOPS
  10. Place a rack in the middle position, and preheat the oven to 350f (175c).
  11. Add the butter and oil to a heavy-bottomed skillet over medium-high heat.
  12. Coat the chops with the seasoned flour mix, and shake off the excess.
  13. When the pan gets to heat, give it a swirl to mix the oil and butter, and add the chops.
  14. Sear on both sides, about 1 – 2 minutes per side.
  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.
  16. Take the pan off heat, and remove the chops. Do not clean out the pan.
  17. THE SAUCE
  18. Return the pan to the burner, lower the heat to medium, and then add the butter and oil.
  19. When the butter melts, give the pan a swirl, and add the mushrooms.
  20. Stir, until they soften, and begin releasing their moisture, about 5 – 7 minutes.
  21. Add the smashed garlic, and stir until fragrant, about 30 seconds.
  22. Add the onions, basil, thyme, oregano, and flour, then stir to combine, about 30 seconds.
  23. Whisk together the wine, chicken stock, lemon juice, and milk in a measuring cup, and then slowly pour into the pan.
  24. Chef’s Tip: To keep the sauce smooth, continually stir as you are pouring.
  25. Bring up to a light simmer, add the Parmesan cheese, and stir until melted into the sauce.
  26. Return the chops to the pan, and nestle in the sauce.
  27. Place the pan into the preheated oven, and bake until the chops are cooked through, about 15 – 18 minutes.
  28. Allow to rest 5 – 7 minutes before serving.
  29. PLATE/PRESENT
  30. Serve with your favorite sides… Mine would be smashed, mashed, or baked taters. Enjoy.
  31. Keep the faith, and keep cooking.

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About Pork Essentials: Chops in a Creamy Mushroom Sauce

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy




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