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.
Preheat oven to 300°F.
Place dried 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 on medium-high heat and brown pork chops quickly on both sides. Remove from pan and keep warm in the oven.
Turn down the heat to medium. Add the shallots to the same pan and sauté until they are translucent. Slowly add the wine 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. Sprinkle the chops with parsley.
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