Every so often, something goes wrong in my kitchen. Anytime something does not go as expected, it can be a humbling but also a great learning experience. This week, I share my French-inspired Pork Chops with Mushroom Sauce. And yes, all possible errors have been corrected.
I enjoy pork chops and the many different methods used to prepare them. I was inspired to try some French methods and ingredients after the last edition of my column where I featured French onion soup. So, in my first trial of this recipe, where did I go wrong?
Cooked in the correct method, pork chops can be quite delicious and tender. However, if something is slightly off, it can be a disaster where the chops can be dry and tough. In my case this time around, it may have been a tough cut of meat. I used a New York cut and only after I cooked it, I realized that there was not very much fat or marbling in the chop. Also, the chop was boneless. Cooking bone-in pork chops have more flavor and also remain tender. I made my adjustment, and on the second attempt the results were much better.
I want to call your attention to a classic French method I use in this recipe. At the end of cooking, just before serving, cold butter is stirred and melted into the sauce. This technique slightly thickens the sauce and makes the texture velvety. After the butter is incorporated into the sauce, do not heat it because the sauce will “break” and the butter will separate.
Pork Chops with Mushroom Sauce
Serves 4
Ingredients
4 bone in pork chops, 3/4 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons cold butter
2 shallots, sliced thin
8 ounces mushrooms, sliced
1/2 cup sherry
1/2 chicken broth
1 1/2 teaspoon Dijon mustard
1/2 teaspoon fresh thyme, finely minced
Step 1: Heat a large frying pan over medium heat. Using a paper towel, dry any excess moisture from the pork chops. With a sharp knife, make shallow slits into the side of the pork chop with the fat, then season with the salt and pepper. Add the olive oil and one tablespoon of butter to the heated frying pan and swirl to mix. Place the pork chops in the frying pan and sear each side for about four minutes. Remove the pork chops from the frying pan and place on a plate.
Step 2: Add the shallots to the frying pan and toss until they begin to soften. Add the mushrooms and continue to sauté until they begin to shrink. Add the sherry and allow the alcohol to burn off, about two minutes, followed by the chicken broth and Dijon mustard and meat juices from the plate of chops and stir. Simmer together for three minutes. Nestle the pork chops into the mushroom sauce, reduce the heat to medium low and simmer the pork chops and sauce for five to seven minutes or until an instant read thermometer reads 145 degrees Fahrenheit.
Step 3: Arrange the pork chops on a heater platter. Add the fresh thyme to the sauce and more salt and pepper to taste. Remove the frying pan from the heat and stir in the remaining two tablespoons of cold butter. Pour the mushroom sauce over the pork chops and serve.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at Th****************@gm***.com.
