pork essentials: chops in a creamy mushroom sauce

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

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