pork essentials: creamy mushroom pork chops

How To Make pork essentials: creamy mushroom pork chops

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  1

  PREP/PREPARE
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  Gather your Ingredients (mise en place).
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  What the Recipe Doesn’t Know: The taste of the pork chop is predictable; as is the taste of the mushrooms. What the recipe does not know is what kind of gravy you are using. Let’s face it, the gravy will make or break this recipe; therefore, you want to think very carefully before choosing it. It can be as simple as a can or two of mushroom soup (not my choice), or as ambitious as French Sauce Supreme (my choice). You will notice that the only spices in the recipe are salt & pepper. That’s because most of the spices will be in the gravy you choose. So, when it’s simmering on your stovetop taste and season… taste and season. Some spices that come to mind are cayenne, paprika, cumin, etc. The gravy makes this recipe, so spend some time with it, and, when you get to the point where you say OMG, this is brilliant… STOP. If you want my recommendation, this one is the best: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/french-sauce-supreme.html?p=1 It’s not that difficult a recipe to assemble, and it will knock this dish right out of the park. Oh, and one more thing, for the French, it’s not a gravy; it’s a sauce.
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  Remove the chops from the fridge and allow to sit on the countertop for 30 minutes.
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  While the chops are warming up a bit, place the butter and oil into a Dutch oven, or heavy-bottom pan, over medium heat.
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  Chef’s Note: The pot or pan should have a tight-fitting lid, and be large enough to allow the pork chops to sit on the bottom without overlapping.
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  When the foaming subsides, add the sliced mushrooms.
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  Sauté the mushrooms until they begin to release their moisture, and slightly brown, about 6 – 8 minutes.
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  Remove the mushrooms from the pan, and reserve.
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  Increase the heat of the pan to medium high, dry off the chops with a paper towel, and then add a generous sprinkling of salt and pepper to both sides.
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  Immediately add the chops to the pan, and brown, about 2 – 3 minutes per side.
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  Chef’s Tip: If you salt any protein and then let it sit for a bit, it will begin a pull water from the item and wet the surface. If this happens you won’t be searing the meat, you will be steaming it. Add the salt and pepper, and place straight off into the hot pan… That’s the way to do it.
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  Place a rack in the bottom position, and preheat the oven to 325f (165c).
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  Remove the pork chops from the pan, reduce the heat to medium, and deglaze using a splash or two of white wine.
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  Add the hot gravy and the mushrooms to the pot.
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  Return the pork chops to the pot, and bring up to a simmer.
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  Cover and place the pan into the preheated oven, for 60 - 90 minutes.
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  PLATE/PRESENT
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  Plate the pork chops with your favorite sides; such as some garlic mash potatoes, and don’t forget to spoon some of that yummy mushroom sauce over the top. Enjoy.
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  Keep the faith, and keep cooking.
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