Mushrooms gone wild...4.28.14
2 boneless center cut porkchops about 1 and half inches thick, but any will work
flour to dredge and then a few tablespoons to thicken sauce
1 sweet yellow onion, finely diced and sauteed
3 cups cremeni mushrooms, sliced (could use other wild mushrooms too), also sauteed
1 cup beef stock
1 cup red wine reduced by half (simmer over low heat about 30 min till like think syrup)
4 TBS butter
1/4 c heavy cream
s & p to taste
season pork with s&p and dredge with flour, tap off extra.
sear in olive oil and cook till well browned (finish in oven till med rare if they are thick)
set meat aside to rest, can either leave whole or slice/cut up prior to adding to sauce.
sprinkle flour to make roux and cook out a bit...add wine and broth and deglaze pan. Add butter, cream, meat and vegies back and simmer on low to keep warm
Serve with a large crusty baquette
We had steamed artichokes for an appetizer.
flour to dredge and then a few tablespoons to thicken sauce
1 sweet yellow onion, finely diced and sauteed
3 cups cremeni mushrooms, sliced (could use other wild mushrooms too), also sauteed
1 cup beef stock
1 cup red wine reduced by half (simmer over low heat about 30 min till like think syrup)
4 TBS butter
1/4 c heavy cream
s & p to taste
season pork with s&p and dredge with flour, tap off extra.
sear in olive oil and cook till well browned (finish in oven till med rare if they are thick)
set meat aside to rest, can either leave whole or slice/cut up prior to adding to sauce.
sprinkle flour to make roux and cook out a bit...add wine and broth and deglaze pan. Add butter, cream, meat and vegies back and simmer on low to keep warm
Serve with a large crusty baquette
We had steamed artichokes for an appetizer.
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