Pork Chops With Morels
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 4½ounces fresh morels
- 4loin pork chops, Âľ- to 1-inch thick, trimmed of fat
- 2tablespoons unsalted butter
- 1tablespoon peanut oil
- Coarse salt and freshly ground pepper to taste
- Âľcup dry sherry
- 1cup heavy cream
- Dash of lemon juice
- 1tablespoon chopped fresh tarragon leaves
Nutritional analysis per serving (4 servings)
665 calories; 49 grams fat; 24 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 44 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the morels in two to three changes of water. Pat them dry and cut them into halves or quarters, according to their size.
- Step 2
Preheat oven to 400 degrees. Fry chops in a small roasting pan for three minutes on each side in a tablespoon of butter and oil until each side is brown. Season with salt and pepper.
- Step 3
Pour the fat from the pan and place the chops and the pan in the oven for six to eight minutes. Remove the chops from the oven and keep them warm on a plate.
- Step 4
Make the sauce. Cook the morels in the remaining butter for three minutes. Add the sherry and reduce by half. Add the cream and simmer until the sauce has a velvety consistency. Correct seasoning and add lemon juice to taste. Place chops on a serving dish and reheat in the oven for two to three minutes. Add any juices released by the chops to the sauce. Pour sauce over and around chops, sprinkle with tarragon and serve.
Private Notes
Comments
I agree this is a remarkably delicious and easy meal. We had an incredible amount of fresh Morels so I used seven very large ones and it was delicious. I subbed Brandy for the Sherry and thyme for Tarragon, but otherwise I stuck to the recipe. this would also be great with chicken.
This recipe seems lost in the archives, which is unfortunate. It's an easy and tasty use of good pork and fresh morels. (Actually, rehydrated dried morels work just as well.) My advice would be to go for chops as thick as possible (watch cooking times, especially if they are less than an inch thick), and trim the fat judiciously. You definitely don't want to eliminate it. As for the morels, don't get carried away chopping them up. Big pieces, even whole smaller mushrooms worked for me.