Pork, sage, mushrooms and cream—what a classic, and classy, combination. The bonus is that you can get it to the table in less than thirty minutes. Add a side of barley pilaf and a simple arugula salad. Who needs gourmet restaurants, anyway?
2 packages Organic Prairie Bone-In Pork Chops (24 ounces total)
salt and pepper
2 tablespoons Organic Valley butter
3/4 pound fresh brown (crimini) mushrooms, sliced
2 teaspoons minced garlic
1/2 teaspoon dried sage
2 teaspoons olive oil
1/2 cup dry white wine
1. Remove pork chops from package, pat dry with paper towels, and season with salt and pepper on both sides. Let stand to come to room temperature, about 1/2 hour.
2. Heat a large, heavy skillet over medium-high flame 2-3 minutes. Add butter and swirl it in the pan until fully melted. When it begins to froth, stir in the mushrooms. Cook, stirring occasionally, until mushrooms are nearly tender, about 3 minutes. Stir in the garlic and sage. Season with salt and pepper. Continue to cook, stirring once or twice, another 1-2 minutes. Remove mushrooms to a large plate. Wipe out the skillet with a paper towel.
3. Place skillet over high flame for 1 minute. Add olive oil and tilt pan to spread oil around. Add pork chops and brown them about 3 minutes per side. Add wine and stir it under and around the chops. Lower heat, cover pan and simmer until pork chops are done, turning once. They will be done in 4-6 minutes.
4. Remove chops to a plate and cover them to keep warm. Stir the cream and mushrooms into the skillet, scraping up any tasty bits that have formed on the bottom. Raise heat to high and boil to reduce the liquid to a lightly thickened sauce, stirring occasionally, 3-4 minutes.
5. To serve: Add juices that have accumulated under the pork to the skillet, and boil briefly to incorporate the flavors. Portion pork chops onto serving plates. Top with mushroom sauce and serve immediately.
Copyright by Terese Allen