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.
Types of cultivated mushrooms
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.
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.
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.
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 crips up.
Keep them cooking at medium-high heat to achieve the perfect cooking under your watchful eye.
Be generous with the black pepper.
What do you need to make this pork chops recipe?
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.
One inch to one inch and half bone-in pork chop will work magically with this recipe. Thick chops will take longer to cook. Obviously, 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 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 fried 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 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 dish, check out these flavorful recipes:
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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