This is a quick, elegant recipe that you’ll love to make for dinner parties. Beautiful thick – cut pork chops are perfectly seared and finished in a pan sauce of Brandy, beef stock, herbs, butter, shallots, mushrooms and garlic! Superb!
• 1 Tbs of canola oil
• 2 (1- 1/2-inch) thick cut pork chops, bone-in
• 1/2 tsp each of salt and coarsely ground black pepper
• 2 Tbs of butter, divided
• 1 Tbs of minced shallots
• 1 Tbs of minced garlic
• 5 to 6 mushrooms, thinly sliced (baby bellas or creminis)
• 1 tablespoon of all-purpose flour and small amount of water to make a slurry
• 1/2 cup of Brandy, Marsala wine or Cognac (I used Brandy)
• 1/4 cup of beef consomme or beef stock
• 1 teaspoon of chopped fresh thyme leaves
• 1 tablespoon of chopped fresh parsley leaves
Preheat oven to 250°
Season the chops with salt and pepper.
In a large cast iron skillet over medium-high heat, add the oil, wait for it to almost reach the smoking point then add the chops.
Sear for about 5 minutes on each side or until nicely browned. Remove from skillet, keep warm in the oven while you make the sauce.
In the same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms.
Cook over medium-high heat until slightly caramelized, about 4-5 minutes.
Mix together the flour and water to make a slurry. Add the Brandy, Marsala or Cognac and deglaze the pan.
Let the liquor cook off for 3-4 minutes. Lower the heat and add in the flour/water slurry, add the beef broth or consomme and simmer for a few minutes till thickened to a gravy consistency.
Remove from the heat and mix in the remaining 1 Tbs of butter and the fresh herbs.
Stir to combine and to melt the butter.
Plate the chops and pour that amazing sauce over the top!