Pork Chops with Mushrooms Ragout. Temperatures are dropping. The leaves are turning into a beautiful golden color. I am ready for cozying up on the couch with my warm blanket. And nothing like to finally add some savory flavors to my cooking and using rich hearty ingredients.
Mushrooms are what comes to mind and I cannot get enough of them. With my last expedition to our local farmer’s market, I purchased some wonderful chanterelle, shiitake, and cremini mushrooms. As soon as I saw them this recipe jumped into the mind and I could not wait to go home and prepare it for my family.
A classic French dish enjoyed this time of year and always as with the newly cultivated mushrooms we do not have to wait to be in season to enjoy this dish.
- One inch to one inch and half bone-in pork chop will work magically with this recipe. Obviously, a thicker one will do as well, however, it will require a bit longer cooking time.
- Score the fat outer edge of the pork chop. This will prevent the chop meaty part to curl up and cook unevenly.
- Be very generous with your seasoning. Coat all sides of the pork chop with flour and dredge well.
- As with all food that is fry please keep a close look at it. If the oil is smoking, it will not cook your chop properly. Remove from the heat, let it cool off and restart once the smoke subsides.
- Always lower the heat or even shut it off if you do not feel comfortable when adding alcohol to a hot pan. Keep a distance with a watchful eye.
Suggested side dishes to enjoy with
Potatoes Anna will bring a balance on flavors. Lots of butter and as a result a soft and tender slice of potato with a tasty outer crisp bite. So easy to prepare, and a minute to enjoy.
Potatoes Gratin another one of our staples. Full of flavor and a classic dish.
Green Beans Gremolata. Simple and full of flavor. Can be prepared the day ahead and warmed up at the last minute.
Pork Chops with Mushrooms Ragout
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4 people
4 6-ounces pork chops, bone in
salt and pepper
flour for dredging
1 small shallot, minced
2 cups assorted mushrooms: shiitakes, chanterelle, cremini, tip end removed and sliced
1 teaspoon chopped fresh thyme
⅓ cup white wine
¼ cup chicken broth
2 tablespoons unsalted butter
olive oil as needed
Season the pork chops generously with salt and pepper. Dredge in the flour and shake off any excess.
Pour oil into a large skillet to a depth of 1/8 of an inch and heat over high heat until the surface of the oil is shimmering but not smoking. Add the pork chops and pan-fry them on one side until golden brown, 3 to 4 minutes. Turn carefully the chops over and continue cooking on the second side until the chops are cooked through and the exterior is golden brown. Transfer them to a warm place and cover with aluminum foil to keep warm.
Pour off all the fat except 2 tablespoons of the oil. Add the shallots to the skillet and sauté over medium heat until translucent, about 1 minute. Increase the heat to high and add the mushrooms and thyme and sauté until the mushrooms are lightly brown, 3-4 minutes.
Add the wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Add the broth and any juices released from the chops. Simmer over high heat until the liquid has reduced by about half, 5 to 7 minutes.
Swirl in the butter to thicken the sauce slightly. Serve the pork chops immediately with the sauce.
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