A simple dish of Smithfield All Natural Boneless Pork Chops in morel mushroom sauce comes together in 30 minutes. If you have never had morel mushrooms, you’re in for a treat. Yes, they are expensive, but a little goes a long way. Their earthy and somewhat meaty taste is to die for.
When I was in college my Swiss friend introduced me to morel mushrooms. I instantly fell in love with this flavorful, funky-looking fungus. She told me that when she was growing up in Switzerland she and her family would go morel hunting in the spring. A word of warning: if you live in an area where you can do this activity, take someone experienced with you because there are morel look-alikes that are poisonous. YIKES! A morel that is edible is hollow from tip to stem.
A couple of years ago one of my coworkers had a bumper crop of morels right in his backyard! It just so happens that on that particular year we had a really wet spring, which contributed to the morel excess. He also happened to have a dying elm tree in his yard. Those two factors made the morels grow “wild”, no pun intended. Although it would be my dream, morels can’t be cultivated because they depend on the terrain, and vegetation around them to flourish.
As the weather begins to cool, pork chops in morel mushroom sauce is a comforting and delicious recipe. I had to prepare this dish with the sauce on the side because my son doesn’t really care for mushrooms. Oh well, most definitely his loss, more for me. I ADORE mushrooms. If you feel that morels are just too expensive, you can use porcini mushrooms which also have a rich and earthy flavor.
Pork chops in morel mushroom sauce can be made in about 30 minutes, A HUGE plus in my book. Its versatile enough for a quick weeknight, or a leisurely Sunday meal with family and friends.
By the way, here are just a couple of tips when cooking pork: if you like your pork medium rare, you should cook it to an internal temperature of 145’F, followed by a 3 minute rest. If you prefer it to be a bit more done, then cook to an internal temperature of 160’F, followed by a 3 minute rest period.
Dressing your pork chops with a delicious creamy pan sauce makes a huge difference, without spending a lot of extra time or effort. For this recipe, I used apple cider to deglaze the pan, all those little bits that are left over after cooking the chops are full of flavor. I then added the shallots followed by the cream. Whisk until the sauce begins to thicken.
Pork Chops in Morel Mushroom Sauce
Sweet, creamy and delicious one pan pork chops in morel mushroom sauce. A simple pan sauce brings an exotic meal to the table in less than 30 minutes.
- 2 lbs boneless pork chops Smithfield All Natural Boneless Pork Chops
- 1/2 cup flour for dredging
- 1 1/2 tsp salt
- 1/4 tsp white pepper
- 6 morel mushrooms dried
- 1-2 Tbsp vegetable oil
- 2 Tbsp shallots chopped
- 1/2 cup apple cider
- 1/2 cup heavy cream
- 1 dash nutmeg
- salt and pepper to taste
- 2 Tbsp curly parsley chopped
Preheat oven to 300'F.
Place morel mushrooms in a bowl with warm water. Soak for approximately 15-20 minutes, or until soft. Cut into two or three pieces.
In a pie dish mix four, salt and pepper. Dredge individual pork chops on both sides and set them aside.
Heat oil in a skillet and brown pork chops quickly on both sides. Remove from pan and keep warm in the oven.
Add the shallots to the same pan and saute until they are translucent. Slowly add the cider to deglaze the pan. Stir in the cream, mushrooms, and nutmeg and cook for about 5 minutes until the cream begins to thicken.
Pour sauce into a bowl, and serve with pork chops.