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A delight for the taste buds, our two sauces made a deliciously contrasting dish. Easy to prepare, they help get your tasty pork chop menu done in a breeze. Try serving with mashed potatoes to help soak up the yummy extra sauce.

INGREDIENTS
Seared Pork Chops
6 thick-cut pork rib chops
Salt
Pepper
2 teaspoons grape seed or vegetable oil

Tomato Gastrique
½ cup honey
½ cup white vinegar
2 tablespoons tomato paste
Pinch of sea salt

Mushroom Cream Sauce
2 tablespoons unsalted butter
2 tablespoons minced shallot
2 garlic cloves, finely minced
Kosher salt
6 ounces white mushrooms, thinly sliced
½ cup white wine
1 cup beef broth
½ cup heavy cream
1 teaspoon lemon juice
White pepper

Pork Chops
Preheat the oven to 375 degrees. Season the pork chops generously with salt and pepper. Heat a large oven-proof sauté pan over medium high heat to very hot, then add the oil. Add pork chops and cook for 3 minutes per side until well browned. Carefully, place the hot sauté pan in oven for 10 minutes or until pork chops are cooked to medium when the internal temperature reaches145 degrees.

Tomato Gastrique
Heat the honey in a small saucepan over medium heat for 5 minutes, until it becomes a deeper shade of brown.

Mix the vinegar and tomato paste together and add to the honey; it will boil vigorously but keep stirring constantly until it settles down. Continue to cook at a simmer, swirling the pan a few times, for about 12-15 minutes, until the sauce has thickened. Remove from heat, strain, and add a pinch of salt or to taste; keep warm to serve with the pork chops.

Mushroom Cream Sauce
Melt butter in a saucepan over low heat. Add garlic and shallots, sauté until soft but not browned. Add the mushrooms, season with ½ teaspoon salt and sauté for 5 minutes until they release their liquid. Sauté until the liquid is almost gone and the mushrooms are lightly browned. Add the wine and sauté until evaporated. Pour in beef broth and sauté until reduced to 2 tablespoons of liquid. Add the cream; heating until thickened. Add the lemon juice then the salt and white pepper to taste; keep warm to serve with the pork chops.