Pork Chops with Mushrooms Ragout

Ingredients

4 6-ounces pork chops, bone in

salt and pepper

flour for dredging

1 small shallot, minced

2 cups assorted mushrooms: shiitakes, chanterelle, cremini, tip end removed and sliced

1 teaspoon chopped fresh thyme

⅓ cup white wine

¼ cup chicken broth

2 tablespoons unsalted butter

olive oil as needed

Preparation

Season the pork chops generously with salt and pepper. Dredge in the flour and shake off any excess.

Pour oil into a large skillet to a depth of 1/8 of an inch and heat over high heat until the surface of the oil is shimmering but not smoking. Add the pork chops and pan-fry them on one side until golden brown, 3 to 4 minutes. Turn carefully the chops over and continue cooking on the second side until the chops are cooked through and the exterior is golden brown. Transfer them to a warm place and cover with aluminum foil to keep warm.

Pour off all the fat except 2 tablespoons of the oil. Add the shallots to the skillet and sauté over medium heat until translucent, about 1 minute. Increase the heat to high and add the mushrooms and thyme and sauté until the mushrooms are lightly brown, 3-4 minutes.

Add the wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Add the broth and any juices released from the chops. Simmer over high heat until the liquid has reduced by about half, 5 to 7 minutes.

Swirl in the butter to thicken the sauce slightly. Serve the pork chops immediately with the sauce.

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About

Pork Chops with Mushrooms Ragout. Temperatures are dropping. The leaves are turning into a beautiful golden color. I am ready for cozying up on the couch with my warm blanket. And nothing like to finally add some savory flavors to my cooking and using rich hearty ingredients.

Mushrooms are what comes to mind and I cannot get enough of them. With my last expedition to our local farmer’s market, I purchased some wonderful chanterelle, shiitake, and cremini mushrooms. As soon as I saw them this recipe jumped into the mind and I could not wait to go home and prepare it for my family.

A classic French dish enjoyed this time of year and always as with the newly cultivated mushrooms we do not have to wait to be in season to enjoy this dish.