Porcini Mushroom & Mustard Pork Chops
It may not be easy on the eyes… but your stomach will thank me later!!
Porcini Mushroom & Mustard Pork Chops – It’s time for a Chef Reilly Original Recipe! This next dish may not be incredibly pleasing to the eye but it will definitely please your stomach! Hey, make sure you tell your taste buds to THANK ME LATER!! Now onward to the recipe!
Ingredients prepped by the Chef himself.
Porcini Mushroom & Mustard Pork Chops
For this recipe, you will need the following ingredients:
- 4 (3/4 inch thick) pork chops
- 3/4 tsp of salt
- 1/2 tsp of black pepper
- 2 tbsp of olive oil
- 1/4 cup of finely chopped shallots (1 to 2)
- 2 tbsp of unsalted butter
- 3/4 cup of white wine
- 1/4 cup of spicy brown mustard
- 3/4 cup of heavy cream
- 2 tsp of fresh lemon juice
- 1 cup of dried Porcini mushrooms
- 3/4 cup of chicken broth (reconstitute mushrooms and keep the liquid)
Directions:
First up on the menu are the pork chops. Here we go!
Pork, chopped.
Porcini Mushroom & Mustard Pork Chops
1. Heat a dry 12 inch heavy skillet over moderately high heat until hot.
Salted and peppered to perfection.
2. Pat the pork dry and sprinkle with salt and pepper.
Burning the midnight oil! Just kidding, I never burn the oil. What do I look like, an amateur??
Pork chops are a-cookin’
3. Add oil to the hot skillet, swirling to coat, then brown the pork chops, about 4 minutes for each side. Only turn the pork once.
4. Transfer chops to a shallow baking pan, reserving the skillet.
5. Bake the pork chops, uncovered, until they are cooked through (about 5 minutes). Then let stand, loosely covered with foil, for 5 minutes.
6. You will now saute the pork chops in a saute pan. After they are finished, set them aside.
7. Add butter to the same pan and saute the shallots until translucent. Then deglaze with the white wine. Let that deglaze for a minute or two.
Reducto! The sauce reduces…
8. Add heavy cream, lemon juice, mushrooms, and chicken stock, and allow it to reduce for 5 to 8 minutes until it starts to thicken up.
9. Whisk the mustard in, and add salt and pepper to your liking.
10. Drizzle the sauce on your serving plate for appearance. Then put the pork chops back in the sauce and let them absorb the goodness… oh yeah!
11. Take the pork chops out of the sauce, place on the plate, and drizzle sauce over the chops for added flavor.
12. Serve with green beans!
Green Beans
Next up is our side dish, Reilly’s Green Beans!
The Chef’s prepping area.
Porcini Mushroom & Mustard Pork Chops
As can see above, you will need the following items:
- 16 oz of green beans
- 3 tbsp of butter (you can also substitute with olive oil)
- 4 tbsp of roasted garlic
- 1/2 cup of Parmesan cheese
Directions:
1. Saute the roasted garlic in butter or olive oil for 1 minute on medium heat, then add the green beans.
Green beany greatness.
2. Saute with a lid on for 3 to 5 minutes until al dente, stirring occasionally.
3. Add salt and pepper to taste.
4. Enjoy! You’ve just cooked a CHEF REILLY ORIGINAL!
Porcini Mushroom & Mustard Pork Chops, a Chef Reilly recipe.
I hope you enjoy this dish as much as I did, it’s truly an amazing meal for any time of the day! Share this savory recipe with your friends and family and WOW their taste palates!
It’s tradition for Chef Reilly to give his FAST Review score, and there is no exception for his meals!
Chef Reilly’s FAST Review score:
Food: 4 spoons
Ambiance: 4 spoons
Service: 4.5 spoons
Taste: 4 spoons
FAST Review score average: 4 spoons!
Another Gem and award winning recipe brought to you by
On The Road Eats, LLC
On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly
See Ya On The Road ~ Chef Greg Reilly
