Pork Chops with Mushroom Madeira Sauce Recipe

Pork Chops with Mushroom Madeira Sauce

Difficulty: Easy

Serves: 2

Nutrition (per serving): Serves 1 out of 2 | 588 Calories | 36g Total Fat | 14g Saturated Fat | 10g Carbohydrates | 1g Fiber | 2g Sugar | 44g Protein | 168mg Cholesterol | 834mg Sodium

Total Time: 35 minutes

Preparation: 10 minutes

Cooking: 25 minutes

• 1 tablespoon grapeseed oil
• 2 pork chops, each about 1 1/2 inches thick
• Kosher salt and freshly ground coarse black pepper, to taste
• Mushroom Madeira Sauce (see below for recipe)

• 2 tablespoons butter, use in two stages
• 1 tablespoon minced shallots
• 1 tablespoon minced garlic
• 56 cremini mushrooms, thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup Madeira wine
• 1/4 cup beef broth
• 1 teaspoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh parsley

Method

1. Heat oven to 400F.
2. Warm the grapeseed oil in a large, heavy skillet (cast iron preferred) over medium-high heat until it just begins to smoke. Season both sides of the pork chops with salt and pepper and place them in the hot pan. Sear each side for about 2 minutes until a deep, golden crust forms. When both sides are browned, move the chops to a rack set over a baking sheet and transfer to the oven for 68 minutes, or until done to your liking. Remove the pork and set on a serving plate; keep the skillet for the sauce.

To Make the Madeira Sauce

1. In the same pan used for searing, add 1 tablespoon butter. Stir in the minced shallots, garlic, and sliced mushrooms. Saut over medium-high heat until the vegetables are slightly browned. Sprinkle on the flour and mix to combine into a paste.
2. Pour in the Madeira wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Reduce the heat, add the beef broth, and simmer for a couple of minutes. Remove the pan from the heat, stir in the remaining tablespoon of butter and the chopped herbs. Once the butter melts, pour the sauce over the pork chops and serve immediately.

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