Curried Lentils, Tomato and Coconut Soup
Curried lentils, tomato, and coconut soup. Experimenting with new flavors, mainly curry, which I am sure by now you may …
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.
Rich hearty ingredients to me portray our beautiful fall-winter season. That savory dish that can transport you into the woods. The richness of the taste. The inebriating smells that surround your kitchen when cooking.
Mushrooms are what come 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 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.
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, and shiitakes on wood or hardwood sawdust, while oyster mushrooms on straw.
Mushrooms are delicate and I recommend not manipulating them too much. Slightly brush off any dirt with a light brush or damp paper towel.
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 if you want 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.
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 crips up.
Keep them cooking at medium-high heat to achieve the perfect cooking under your watchful eye.
Be generous with the black pepper.
The ingredient list is short and most ingredients are staples in your pantry.
Bone-in pork chops that are about one and a half inches thick are the best for this recipe. Shallots, fresh thyme, of course, mushrooms, white wine, and chicken broth may be all that you will need from the grocery store.
As for equipment, a plate for dredging your chops into the flour. A large skillet and cooking thongs.
I strongly recommend using cooking thongs anytime it involves meats and cooking. You want to not leave any impressions on your meat and give it the opportunity to have a part cook faster than the other.
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 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.
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
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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This recipe is calling my name! Especially all those yummy mushrooms!!!
Thank you Sue! Super easy to make and it tastes incredible.
Aren’t mushrooms the best?
xoxo
Giangi
These pork chops with mushrooms look so amazing, I can’t wait to make these!
Thank you Emily. I am sure you will enjoy them. Super easy to make too, which is an added plus in my books 🙂
Enjoy it!
Best
Giangi
Mushrooms and pork are such a wonderful combo! This recipe looks hearty and flavorful!
Yes, please! This looks like it would be amazing.
The carnivorous in my family went to the butchers to get the meat:) I love a mushroom, so we all win with this dinner idea!:) Thanks for the recipe!
What a fantastic recipe. Mushrooms pair so well with pork. My family would definitely enjoy this!
Thank you! I love mushrooms and it does pair well with pork.
You will enjoy this very easy recipe.
Enjoy!!
Best, Giangi