Ingredients:
-
For pork chops
- 2 pieces 1/2” (1 cm) thick center cut pork chops, about 1/2 to 3/4 lb (250 to 375 g);
- 2 tablespoons all purpose flour;
- 3 tablespoons vegetable oil;
- 1/2 teaspoon tyme;
- 1/4 teaspoon sea salt.
For port wine mushroom sauce
- 2 cups mixed mushrooms;
- 1 large shallot, cut to thin slices;
- 1/2 teaspoon sea salt;
- 1/4 cup (60 ml) port wine or red wine.
Recipe:
Serving for 2
For pork chops
- Clean and pat dry;
- Add sea salt and tyme;
- Marinate for 1 hour or more;
- Take them out from the refrigator to room temperature;
- Lightly cover pork chops with flour;
- Add 3 tablespoons vegetable oil in a heavy sauté pan over medium high heat;
- Place pork chops in, do not move;
- Flip them when the edges start to brown;
- Give them a chance to cook through;
- Pierce with a knife, they are done when the juices run clear;
- Let pork chops rest for 5 minutes;
- Slice to smaller pieces, serve hot with port wine mushroom sauce.
For port wine mushroom sauce
- Use the oil from cook the pork chops;
- Sauté shallot until soft and golden;
- Add mushrooms in, the one take the longer cook first;
- Add sea salt;
- When mushrooms get soft, add port wine or red wine;
- Reduce to thicken.