Mushroom Hunters Pork Chops
Earthy and satisfying, this dish is perfect for an early spring dinner or when the leaves are falling in the autumn. Serve with soft polenta, buttered asparagus spears and a tossed green salad.
6 boneless pork chops, about 3/4-inch thick
4 teaspoons olive oil
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 ounces wild mushrooms (morel, chanterelle, or Portobello), chopped
2 garlic cloves, crushed
1 (14 1/2-ounce) can beef broth
1/2 cup dry red wine
2 tablespoons finely chopped fresh thyme
1 tablespoon tomato paste
1/3 cup cold water
3 tablespoons cornstarch
- In a large skillet heat 1 teaspoon olive oil over medium-high heat. Season chops with salt, pepper and flour. Brown chops on each side in hot oil; remove from pan.
- Heat remaining oil in skillet, add mushrooms and garlic, cook over medium heat until mushrooms have given up their water, cook and stir until skillet is almost dry.
- Stir in broth, wine, thyme and tomato paste. Bring to boiling. Return chops to skillet; cover tightly; cook over low heat for 5 to 6 minutes. Remove chops to a serving platter; keep warm.
- In small dish stir together water and cornstarch, add to skillet. Cook, stirring, over medium heat, until sauce thickens. Serve sauce over chops.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.