I love shopping at Metropolitan Market because they have so many samples. Tonight, I had no idea what I was going to make for dinner until I stopped by the kiosk. They were doing a live sample of Turkey smothered in mushrooms…which I would of opted except…they were out of turkey! I’m substituting chops and twisting their recipe around a bit. Let me tell you, the kitchen smells great!
- 4 pork chops (about 1/2 thick)
- olive oil and butter
- 1 shallot chopped
- 2 tablespoons fresh thyme
- 12 oz (or how ever much you like) of sliced wild mushrooms: oyster, crimini, stemmed shiitake, chantarelles
- 1/4 cup chopped shallot (give or take, I say give)
- 1/2 low-salt chicken broth
- 2 tablespoons Marsala or Sherry
- swirl of half and half (or cream, if you have it)
Pepper (I hope you’re using freshly ground pepper) and salt (I’m using) the pork chops and fry until golden brown in a pan with a melted pat of butter and a "go around" of olive oil. Place in a preheated oven of 325 degrees to keep warm.
Add a little more butter (to the pork chop pan) and saute mushrooms and shallots until their liquid has released (about 5 minutes). Add 1 t of fresh thyme, broth and Marsala/Sherry and boil until sauce is thickened stirring up the good brown bits from the chops.
Remove chops from oven and pour juices into mushroom sauce. Add remaining thyme and stir. Serve mushrooms over chops.
Other items served with tonight’s dinner:
- Oven roasted baby potatoes
- Steamed asparagus (my favorite way to have asparagus is grilled…however we have cold, rainy nasty weather tonight…so steamed, it is).
Wine: Zinfandel or a Pinot Noir should work nicely. We’re having a 2005 Passalacqua Dry Creek Valley Old Vine Zinfandel tonight.