Pork chops with mushroom cream sauce. It's a grown up version of the Campbell's soup classic.
Author: romain | glebekitchen
4inchthick pork rib or loin chop bone insalted 4 hours before cooking if you have time
1large shallot or 1/2 small oniondiced
1/4cupdry sherry - sherry you would drink or white wine (ditto)
1cupchicken stock - plus more to puree
A few drops of truffle oil or a sprinkle of truffle salt(optional but wonderful)
1/3-1/2tspkosher saltto taste
Pre-heat your oven to 400F.
Prepare the mushroom sauce
Pre-heat a pan large enough to hold the chops in one layer.
Add 1 Tbsp butter and 1 Tbsp olive oil to the pan.
Saute the mushrooms and shallot (or onion) until the mushrooms are cooked and lightly browned.
Add the wine or sherry and reduce until reduced by 2/3. This should take 2 or 3 minutes.
Add the thyme and 1 cup chicken stock, reduce heat and let simmer for about 15 minutes. If the pan dries out add a bit more chicken stock.
Remove the sprig of thyme then puree the mushrooms in a blender with enough stock to get it to puree. You may or may not need to add a bit more stock. It depends on how much evaporated during the simmering phase.
Reserve the puree.
Prepare the pork chops
Wipe out the pan. Return to medium heat.
Season the chops with salt and pepper (or just pepper if you pre-salted them).
Film the pan with olive oil.
Pan fry the pork chops until nicely browned, about 2 minutes.
Flip the chops and place them in the oven to roast until done. You are shooting for an internal temperature of about 145-150F.
Remove chops from the pan and tent with foil.
Heat the pan and everything that's in the pan over medium heat. Add the mushroom puree and scrape up any bits. You want all the pork goodness in your sauce.
Add the cream and stir to combine. Mix in a pinch of cayenne and salt to taste.
Finish the sauce with a few drops of truffle oil or salt if you have it. A sprinkle of piment d'esplette is a nice touch if you have that too.
Serve with mashed potatoes or polenta. Truffle oil is not essential but it's very good in this dish.