Tuesday, January 20, 2009

Pan Seared Pork Chops with Mushroom Gravy

I must admit that I am not a huge fan of pork chops, but pan searing keeps these tender and the addition of mushrooms and a delicious pan sauce adds lots of flavor.

A big hit with the husband and the kids!

Pan Seared Pork Chops with Mushroom Gravy

4 pork chops (bone-in)
kosher salt
ground pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces fresh mushrooms, cleaned and chopped
3/4 cup white wine
1/2 cup chicken stock
1 tablespoon butter or cream (optional)

Season both sides of the chops with salt and pepper.

Heat the butter and olive oil over high heat in a large saute pan with a cover. Add the chops and sear until browned, about 2 minutes per side. Reduce the heat to low, cover and cook through (about 5 minutes per side, longer for extra thick chops).

Remove cooked chops from the pan and cover loosely with foil to rest.

Add the mushrooms to the saute pan and brown over medium heat. Add the wine and chicken stock, scraping up the brown bits from the bottom of the pan. Cook over high heat until reduced, about 5 minutes.

Remove from heat and finish with butter or cream if desired.

Top the chops with sauce and serve hot.

1 comment:

  1. Great picture, it really looks good. I'm not a huge fan of pork chops either, but do like them when they're cooked properly (I certainly haven't mastered it).