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Recipe courtesy of Sara Moulton

Show: Cooking Live

Episode: Romantic Dinner Hearthside Cookalong

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Total:: 1 hr 5 min
Prep:: 15 min
Cook:: 50 min

Yield:: 2 servings

Level:: Easy

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.

My Private Notes

Name: Pork Chops with Wild Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
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)