Giangi's Kitchen

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Pork Chops with Mushrooms Ragout. Temperatures are dropping. The leaves are turning into a beautiful golden color. I am ready to cozy up on the couch with my warm blanket.

Rich, hearty ingredients to me portray our beautiful fall-winter season.

That savory dish can transport you into the woods. The richness of the taste. The inebriating smells that surround your kitchen when cooking.

Mushrooms come to mind, and I cannot get enough of them.  On 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 my 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.

Types of cultivated mushrooms I used for this recipe

Cremini, enoki, maitake, portobello, oyster, shiitake, and white bottom mushrooms can be grown indoors. However, each type has its own growing needs.

White button mushrooms need to grow on composted manure, shiitakes on wood or hardwood sawdust, and oyster mushrooms on straw.

How to prepare your assorted mushrooms for this recipe

Mushrooms are delicate, and I recommend not manipulating them too much.

• Slightly brush off any dirt with a light brush or damp paper towel.
• Never wash your mushrooms. Water is absorbed by the mushrooms and will be rendered when cooking.
• Cut off the base, which has had contact with the soil.
• For some mushrooms, the stems are as delicious as the cap. It is up to you to cut it off and use it at another time. I prefer to use it with this recipe as it gives the richness that this dish requires.
• Cut them all the same size for even cooking.

How to cook the mushrooms successfully

Do not season the mushrooms with salt while cooking them. The salt brings out the natural moisture of the mushrooms and will not allow them to crisp up.

Keep them cooking at medium-high heat to achieve the perfect cooking under your watchful eye.

Be generous with the black pepper.

Here are a few helpful tips for the ingredients needed:

The ingredient list is short; most ingredients are staples in your pantry.

Bone-in pork chops: about one and a half inches thick, are the best for this recipe. Ensure that they all are the same size. It will help the cooking process.

Flour: You need to dredge the chops in, and when cooking, it gives that beautiful outer crust to your chops. You will love it.

Shallots: MIlder than onion and so rich in flavor. My favorite to use instead of yellow onion.

Fresh thyme: Thyme marries well with the mushrooms. Light and nonoverpowering and yet, subtle in flavor.

Mushrooms: Select your favorite or a mix.

White wine: use good white wine with your chops.  The exact wine that you enjoy at your table.

Chicken broth: Add a layer of flavor depth to your chops while enhancing the savory aspect of the sauce. I always use sodium-free, a choice of mine.

Unsalted butter: used at the last minute to thicken the sauce. Make sure it is unsalted. I found salted butter to completely change the flavor of this dish.

Equipment you will need

Dredging Plate:  dredging your chops into the flour. A large skillet and cooking thongs.

Large skillet: It must have some depth as you will use oil to fry your pork chops.

Cooking tongs: I strongly recommend using them anytime it involves meats and cooking. You want to not leave any impressions on your food if using a fork to turn your chops.

Cookie sheet: My go-to when I want to keep food warm in the oven.

Aluminum foil: Keeps the heat on when adequately sealed.

Chopping Knife: A chef’s knife to chop your shallots, cut your mushrooms and make an indentation to your pork chops.

Cutting board: Wood is my choice as it is easy to clean and so much gentler for your knives.

A spatula or wooden spoon: is needed when deglazing your pan and creating the sauce.

Cooking tips and step by step to make this fabulous pork recipe

• One to one-inch half-bone-in pork chop will work magically with this recipe. Thick chops will take longer to cook. A thicker one will do as well. However, it will require a bit longer cooking time.
• If you chose boneless pork chops, adjust the cooking time.
• Score the fat outer edge of the pork chop. This will prevent the meaty chop part from curling up and cooking unevenly.
• Be very generous with your seasoning. Coat all sides of the pork chop with flour and dredge well.
• As with all fried food, please keep a close look at it. If the oil is smoking, it will not cook your chop correctly. Remove from the heat, let it cool off and restart once the smoke subsides.
• Cover the chops with aluminum foil and seal the borders. You want to keep the heat in and allow it to continue cooking.
• Saute the mushrooms as per above: high heat, no salt, until they are lightly brown. Season with fresh thyme.
• Always lower the heat or even shut it off if you feel uncomfortable adding alcohol to a hot pan. Keep a distance with a watchful eye.
• The butter at the end of cooking over low heat will give the sauce a rich flavor.

Suggested side dishes to enjoy this pork recipe with:

Potatoes Anna will bring a balance of 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 is another one of our staples. Full of flavor and is a classic dish.

Green Beans Gremolata. Simple and full of flavor. Can be prepared for the day ahead and warmed up at the last minute.

If you enjoy this delicious Pork Chops With Mushrooms Ragout recipe, look at some of my other recipes. 

Cream of mushrooms soup

Pork Chops With Dried Cranberries, Mushrooms and Chestnut Stuffing

Turmeric Linguine with Shrimps and Saffron Sauce

Ravioli with Mushrooms and Cream

Equipment used to achieve this recipe.

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Originally published on November 1, 2020. Updated on November 4, 2022.