Pork Chops with Port Wine Mushroom Sauce

Pork Chops with Port Wine Mushroom Sauce

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

  1. Clean and pat dry;
  2. Add sea salt and tyme;
  3. Marinate for 1 hour or more;
  4. Take them out from the refrigator to room temperature;
  5. Lightly cover pork chops with flour;
  6. Add 3 tablespoons vegetable oil in a heavy sauté pan over medium high heat;
  7. Place pork chops in, do not move;
  8. Flip them when the edges start to brown;
  9. Give them a chance to cook through;
  10. Pierce with a knife, they are done when the juices run clear;
  11. Let pork chops rest for 5 minutes;
  12. Slice to smaller pieces, serve hot with port wine mushroom sauce.

For port wine mushroom sauce

  1. Use the oil from cook the pork chops;
  2. Sauté shallot until soft and golden;
  3. Add mushrooms in, the one take the longer cook first;
  4. Add sea salt;
  5. When mushrooms get soft, add port wine or red wine;
  6. Reduce to thicken.

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