- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 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 herbes.
