Pork Chops with Wild Mushrooms

Total Time:
55 min
Prep:
5 min
Cook:
50 min

Yield:
2 servings

Ingredients
  • 2 teaspoons oil
  • 2 (1-inch) thick pork rib chops
  • 1/2 cup chicken stock
  • 1/4 cup madeira
  • 1/2 pound assorted wild mushrooms
  • 2 teaspoons butter
  • Splash of cream
  • 2 tablespoons fines herbes (mixture of equal parts chopped chives, chervil, parsley and tarragon)
Directions
  • Preheat oven to 400 degrees. Heat 2 teaspoons oil in a heavy skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to the skillet and saute until brown, about 3 minutes per side. Remove from heat and transfer the pork to a square baking dish. Add the chicken stock and madeira to the skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over the pork.

  • Clean and slice the mushrooms. Heat 2 teaspoons butter in the pork skillet. Add mushrooms to the skillet and saute until softened and brown.

  • Bake pork until tender, about 25 minutes.

  • Transfer pork chops to serving plates. Place sauce over heat. Add mushrooms and a splash of cream into the sauce and bring to a boil. Stir the fines herbes into the sauce just before serving, reserving some to sprinkle over the pork chops. Spoon sauce over the pork chops. Sprinkle with more fines herbs.


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