Tuesday, March 19, 2013
Pork Chops with Mushroom Madeira Sauce
You will need a cast iron skillet.
2 TBSP grapeseed (or olive) oil
4 bone-in pork chops
salt and fresh ground black pepper
3 TBSP butter - divided
2 TBSP shallot - minced
2 TBSP garlic - minced
7-8 medium button mushrooms - sliced
2 TBSP all purpose flour
1 cup Madeira wine
1/2 cup beef broth
1 rounded tsp fresh Thyme - chopped
1 TBSP fresh parsley - chopped
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and top with a wire rack.
Heat grapeseed oil in a cast iron skillet over medium-high heat. Season each pork chop with salt and pepper and add to the pan. Sear on each side for 2 minutes. Once nicely browned, transfer the chops to prepared rack and bake in the oven for 6 to 8 minutes. Remove from rack to a platter and let rest 2 minutes.
In the same skillet used for the chops, add 2 TBSP butter, the shallots, garlic and mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and stir to make a paste. Add the Madeira wine and deglaze the pan. Lower the heat - add the beef broth and simmer for 2-3 minutes until the sauce has thickened slightly. Remove from heat and mix in remaining butter and fresh herbs. Once the butter has melted, pour over chops and serve.
Flour - all purpose gluten free flour
Butter - I suggest using bacon fat for the sautéing and omitting the last TBSP
Garlic - omit