Earthy and satisfying, this dish is perfect
for an early spring dinner or when the leaves are falling in
the autumn. Serve with soft polenta, buttered asparagus spears
and a tossed green salad.
Mushroom
Hunters Pork Chops
- 6 boneless pork chops,
about 3/4-inch thick
4 teaspoons olive oil
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 ounces wild mushrooms (morel, chanterelle, or Portobello),
chopped
- 2 garlic cloves, crushed
- 1 (14 1/2-ounce) can beef
broth
1/2 cup dry red wine
2 tablespoons finely chopped fresh thyme
1 tablespoon tomato paste
1/3 cup cold water
- 3 tablespoons cornstarch
- In a large skillet heat
1 teaspoon olive oil over medium-high heat. Season chops with
salt, pepper and flour. Brown chops on each side in hot oil;
remove from pan.
- Heat remaining oil in
skillet, add mushrooms and garlic, cook over medium heat until
mushrooms have given up their water, cook and stir until skillet
is almost dry.
- Stir in broth, wine, thyme
and tomato paste. Bring to boiling. Return chops to skillet;
cover tightly; cook over low heat for 5 to 6 minutes. Remove
chops to a serving platter; keep warm.
- In small dish stir together
water and cornstarch, add to skillet. Cook, stirring, over medium
heat, until sauce thickens. Serve sauce over chops.
Serves 6.
Wine suggestion: Serve
with a hearty red wine—a Cabernet Sauvignon or Pinot Noir.
Nutrition Facts:
Calories 300 calories
Protein 27 grams
Fat 9 grams
Sodium 850 milligrams
Cholesterol 50 milligrams
Saturated Fat 2 grams
Carbohydrates 21 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
