Pork Chops With Morel Sauce Recipes

PORK CHOPS WITH MUSTARD SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM PAN SAUCE

Steps:

• Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
• Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
• Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
• Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.

PORK CHOPS IN GARLIC MUSHROOM SAUCE

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

PORK CHOPS WITH HONEY-GARLIC SAUCE

Steps:

• In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

PORK CHOPS WITH MORELS

Steps:

• Wash the morels in two to three changes of water. Pat them dry and cut them into halves or quarters, according to their size.
• Preheat oven to 400 degrees. Fry chops in a small roasting pan for three minutes on each side in a tablespoon of butter and oil until each side is brown. Season with salt and pepper.
• Pour the fat from the pan and place the chops and the pan in the oven for six to eight minutes. Remove the chops from the oven and keep them warm on a plate.
• Make the sauce. Cook the morels in the remaining butter for three minutes. Add the sherry and reduce by half. Add the cream and simmer until the sauce has a velvety consistency. Correct seasoning and add lemon juice to taste. Place chops on a serving dish and reheat in the oven for two to three minutes. Add any juices released by the chops to the sauce. Pour sauce over and around chops, sprinkle with tarragon and serve.

PORK CHOPS WITH MOREL SAUCE

Steps:

• 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.

SAUTEED SPICE RUBBED PORK CHOPS WITH PAN SAUCE

Steps:

• Make rub: mix all ingredients together in a small bowl or jar (You can store it for a couple of months in a tightly sealed jar.)
• Coat the chops generously with spice rub and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
• In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear the chops on one side for 1 to 2 minutes, or until beginning to brown lightly. Turn the chops over and sear for 1 minute more.
• Reduce the heat so that the chops continue to sizzle -- do not turn the heat so low that there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry. Cover the pan and cook for 3 to 4 more minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer -- the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices.
• To make the pan sauce: pour off all but 1 tablespoon of fat from the pan, leaving any meat juices. Adjust the heat to medium and add garlic. Stir, cook for 30 seconds, then add remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat until it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors -- this should take no more than 30 seconds. Serve chops with sauce

MOREL SAUCE

Steps:

• In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam). Stir mixture over moderate heat until caramel is dissolved,
• about 3 minutes. Remove pan from heat.
• In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes. Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.
• Remove pan from heat and stir in caramel mixture. Sauce may be prepared up to this point 2 days ahead and chilled, covered. Chill morels separately, covered. Reheat sauce over moderate heat before proceeding with recipe. Add morels to sauce with salt and pepper to taste. If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice.
• To soak dried Morels:
• Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes. Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired. Pat drained morels dry with paper towels. (Do not eat raw morels as they can cause digestive disorders.)

PORK CHOPS WITH BASIL AND MARSALA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.
• Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.
• Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.