Pork Chops With Morel Sauce
Ready In: 3 hrs 10 mins
Serves: 4
Ingredients
- 1 tablespoon cooking oil
- 1 tablespoon fresh thyme, minced
- 1⁄2 ounce dried morel
- 32 ounces center-cut pork chops (4 chops, about 8 oz each)
- 1 tablespoon flour (seasoned with salt and pepper)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons butter
- 1⁄2 tablespoon shallot, peeled, chopped (about 1/2 large shallot)
- 1⁄2 cup dry white wine
- 1 cup demi-glace
- 1⁄4 cup Quark (like Fromage Blanc)
Directions
- Preheat oven to 350 degrees.
- Combine cooking oil and thyme in small dish; set aside.
- Soak mushrooms in 1 cup warm water 30-60 minutes.
- Dust chops with seasoned flour; pat off excess.
- Heat large ovenproof skillet on medium-high. Add just enough olive oil to coat bottom of pan and heat until oil faintly smokes.
- Carefully place chops in pan. Turn when carmelized (edges turn paper-bag brown about 1/4 of the way up the sides), 3-5 minutes.
- Top each chop with 1/4 Tbsp butter; drizzle with the thyme seasoned cooking oil (basting oil).
- Place skillet with chops in oven and bake 15-20 minutes, until thermometer inserted into thickest part of chops reads 145 degrees.
- Meanwhile, manually squeeze water from mushrooms (save liquid). Slice mushrooms in half lengthwise.
- Heat 1 tsp butter in medium skillet on medium-high. Stir in shallots and mushroom. Add wine and reserved mushroom liquid; simmer until almost dry, 10-15 minutes.
- Stir in demi-glace and Quark; heat to simmering.
- Add remaining 1 tsp butter.
- Remove skillet from oven; let chops rest 5 minutes to reach 150 degrees.
- Serve sauce over chops.
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