I'm glad I decided on these pork chops for dinner tonight since the weather did a quick change today from warm and balmy this morning to a drop of about 20 degrees with rain now. It would not have been a good afternoon for grilling. I also waited until the Cowboys football game was over (go Cowboys!) before going to the grocery store.
These pork chops got a thorough saute in a skillet before coming out and being kept warm while the sauce was pulled together. In the residual butter left from sauteing the pork chops, some shallots were browned and then deglazed with chicken stock. At this point some Dijon mustard and baby bella mushrooms were added, along with some chopped fresh parsley and allowed to cook through. I seasoned the sauce with salt and pepper and finished off the sauce by whisking in 2 teaspoons of butter to smooth everything out.
Our side dishes were mashed potatoes and steamed carrots.
I also made a Pumpkin Pecan Clafouti for dessert which I will try to blog about another day.
Pork Chops with Mushrooms and Shallots (Serves 4)
Adapted from Skinnytaste.com
1 teaspoon butter
4 pork loin chops, 1 inch thick, trim all visible fat
1/2 teaspoon salt
fresh ground pepper
1/4 cup chopped shallots
1 cup chicken stock
10 ounces sliced baby bella mushrooms
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped
2 teaspoons butter
In a large frying pan, heat the butter over moderately low heat. Season pork with salt and pepper Raise heat to medium and add the chops to the pan and saute for 10 minutes. Turn and cook until chops are browned and done to medium, about 10 minutes longer. Remove the chops, cover with foil and put in a warm spot.
Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tablespoon parsley, then add the mushrooms, season with salt and pepper and cook about 3 minutes, or until mushrooms are done. Reduce heat to low and whisk in 2 teaspoons butter to enrich the sauce.
Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.
Note: Food and Wine says it is okay if the pork chops are pink in the center, Trichinosis is killed at the relatively low temperature of 150 degrees. Use a thermometer to check the center and leave it until it hits 160 degrees. Don't overcook or they will become dry.