Pan Rushed Pork Chops with Tarragon Mushrooms
Get this quick and easy pan rushed pork chop recipe by Michael Smith from Chef Michael's Kitchen.
- 10 minutes
- 20 minutes
- 2 servings
- A splash of vegetable oil
- 2 pork chops
- 1 onion, sliced thinly
- 4 cloves of garlic
- 227 grams of whole button mushrooms, rinsed
- 1 cup of your favourite red wine
- ½ cup of whipping cream
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 3 stalks of fresh tarragon, chopped
- Match your favourite frying pan or skillet with a tight fitting lid and medium high heat.
- Splash and swirl in enough vegetable oil to evenly cover the bottom of the pan.
- Sear the chops on each side until golden brown and crusty, 2 or 3 minutes each.
- The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan’s temperature is high enough.
- Remove the chops and stack on a plate, covered with foil.
- Reduce and lower the heat to medium then add the onion and garlic and sauté for a few moments.
- Follow with the mushrooms, salt and pepper.
- Continue cooking another few minutes.
- Whisk in the wine and simmer, reducing the original volume by about half, 3 minutes or so.
- Pour in the cream and adjust the heat much lower, just enough to maintain a slow steady simmer of the works.
- Return the chops to the pan nestling them into the mushrooms.
- Cover tightly and continue cooking as an oven forms cooking the meat and stewing the mushrooms.
- Cook until the chops reach an internal temperature of 145°F, just 5 minutes or so.
- Finish by stirring in the tarragon, arranging each chop on a plate and spooning on the mushroom stew.
- Serve and share!
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