We watched this on the Food Network channel. Instantly knew this was a recipe for us. Even tho we do not cook with alcohol we knew we could make this fit our family and boy was it delicious. My then 4 yr old stood up in her chair after taking a 2nd bite and proclaimed this was her favorite dinner and we are to make it every night. HAHA So you know it is kid friendly and 4 yr old approved!
I am not a pork chop person at all, but Chad is. I only like them if they are guaranteed tender… and so I thrilled to see it was moist and tender. I can’t wait to make it again (And will use a better camera next time too)
Pork Chops with Mushroom Madeira Sauce
Food Network – Aaron McCargo, Jr.
1 tablespoon grapeseed oil
2 (1 1/2-inch) pork chops
Salt and coarsely ground black pepper
Preheat oven to 400 degrees F.
In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
* 2 tablespoons butter, divided
* 1 tablespoon minced shallots
* 1 tablespoon minced garlic
* 5 to 6 cremini mushrooms, sliced
* 1 tablespoon all-purpose flour
* 1/2 cup Madeira wine (we do not cook or drink alcohol so we substituted this for more broth)
* 1/4 cup beef broth
* 1 teaspoon chopped fresh thyme leaves
* 1 tablespoon chopped fresh parsley leaves
In 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. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.