Tuesday, March 19, 2013

Pork Chops with Mushroom Madeira Sauce

I had never heard of Madeira wine before and became a little frustrated when I could only find one to choose from at the grocery and liquor stores. From what I read on the internet, there is quite a variety of Madeira ranging from port-like, for after dinner drinks or dessert sauces, to very dry. Well there are no descriptions on the bottles I found and no one working at either store seemed to know a thing about it. So I settled for the one selection at the liquor store, opened it up and gave it a taste. It seemed to be in the middle somewhere - not sickeningly sweet nor super dry. I decided to just go ahead and use it and the sauce came out awesome. However, i'm thinking a good quality dry Sherry would work just as well.

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.

**Allergy-free Substitutions:
Flour - all purpose gluten free flour
Butter - I suggest using bacon fat for the sautéing and omitting the last TBSP
Garlic - omit

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