PORK CHOPS WITH MOREL SAUCE
German-inspired pork with a hearty sauce. From a recipe card at Wegmans grocery. If you can't find Quark Cheese, substitute fromage frais (very similar) OR yogurt cheese (more acidic) OR two parts ricotta cheese and one part sour cream OR strained cottage cheese OR mascarpone. Serve with blanched swiss chard and spaetzles with nutmeg.
Provided by PA-Dave
Categories Pork
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 694.5, Fat 43.6, SaturatedFat 16, Cholesterol 207.4, Sodium 169.3, Carbohydrate 2.6, Fiber 0.1, Sugar 0.3, Protein 63.6
PORK CHOPS WITH MORELS
Provided by Moira Hodgson
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 49 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 24 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS WITH MOLE SAUCE (WW)
These pork chops are pretty good - and the sauce would be wonderful over rice or mashed potatoes--pure comfort food WW style. If you are following the WW flex plan each pork shop is 6 points/serving. Recipe source: WW Magazine (January 2008)
Provided by ellie_
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.
- Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.
- Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.
- Spray skillet with Pam and set over medium high heat.
- Add pork chops to skillet and brown on each side (3-5 minutes). Transfer pork to a plate and set aside.
- Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.
- Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down) and cook, stirring occasionally for another 2-5 minutes.
- Stir in spices (oregano - cinnamon); cooking stirring frequently for 15 seconds.
- Spoon mixture into blender with the remaining broth (1/2 cup); process for 2 minutes or until smooth.
- Heat remaining oll (1 teaspoon) in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon); cook stirring until thickened (5-10 minutes). Stir in chocolate and cook, stirring until melted.
- Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes).
Nutrition Facts : Calories 82.4, Fat 5.1, SaturatedFat 1.9, Sodium 410.3, Carbohydrate 9.6, Fiber 3.4, Sugar 1.4, Protein 3
PORK CHOPS IN LEMON-CAPER SAUCE
Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."
Provided by Sam Sifton
Categories dinner, easy, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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.)
More about "pork chops with morel sauce recipes"
HAZELNUT-CRUSTED PORK CHOPS WITH MOREL SAUCE RECIPE
From foodandwine.com
3/5 (1)Author Marcia Kiesel
- In a medium heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Rub the morels to dislodge any grit, then lift them out of the soaking liquid and coarsely chop any large ones. Reserve the soaking liquid.
- Preheat the oven to 350°. Put the hazelnuts on a rimmed baking sheet and bake for about 12 minutes, or until richly browned. Transfer the hazelnuts to a kitchen towel and let cool completely. Rub the nuts together in the towel to remove the skins, then coarsely chop. In a food processor, pulse the hazelnuts until a coarse powder. Leave the oven on.
- Spread the ground hazelnuts and the flour in 2 shallow bowls. In a third shallow bowl, beat the eggs with a fork.
- Season the pork chops with salt and pepper. Dredge a pork chop first in the flour, shake off any excess and then dip it in the egg. Coat the pork chop with the ground hazelnuts and transfer it to a platter. Repeat with the remaining pork chops and coatings.
PORK CHOPS WITH MOREL MUSHROOM BRANDY CREAM …
From dashofsavory.com
Reviews 5Total Time 45 mins
ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM …
From bonappetit.com
10 BEST SAUCES FOR PORK CHOPS TO MAKE THEM EVEN …
From insanelygoodrecipes.com
PORK CHOPS WITH MOREL RAMP CREAM SAUCE - HEALTH …
From healthstartsinthekitchen.com
BAKED PORK CHOPS WITH DIJON CREAM SAUCE - CREME …
From lecremedelacrumb.com
CREAMY GARLIC PORK CHOPS • SALT & LAVENDER
From saltandlavender.com
GRILLED PORK CHOPS - THE RECIPE CRITIC
From therecipecritic.com
A PEKING-STYLE SAUCE TURNS PORK CHOPS AND MORE INTO BIG …
From detroitnews.com
ROASTED PORK LOIN WITH MOREL SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
BONELESS PORK CHOPS FOUNDATION OF EASY DINNER - THE COLUMBIAN
From columbian.com
GLOBE MAGAZINE ON TWITTER: "RECIPES: THICK-CUT PORK CHOPS WITH …
From twitter.com
17 BEST MOREL MUSHROOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST PORK CHOP MARINADE | THE RECIPE CRITIC
From therecipecritic.com
PORK CHOPS WITH DIJON SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPES FOR PORK CHOPS AND JOSE ANDRES' SPANISH GARLIC SOUP
From bostonglobe.com
MORELS RECIPES - NYT COOKING
From cooking.nytimes.com
WHAT TO DO WITH LEFTOVER PORK ROAST: 15 EASY IDEAS - ALLRECIPES
From allrecipes.com
BONELESS PORK CHOP RECIPES FOR QUICK DINNERS
From allrecipes.com
ROBUST FRIED PORK CHOPS - RECIPE - COOKS.COM
From cooks.com
PORK CHOPS WITH MOREL MUSHROOM WHISKEY CREAM SAUCE
From mountainmakes.com
GLOBE MAGAZINE ON TWITTER: "RECIPES: THICK-CUT PORK CHOPS WITH …
From twitter.com
PORK CHOPS WITH MOREL SAUCE - LUNCHLEE
From lunchlee.com
You'll also love