Pork chops with morel mushrooms

 Ingredients

  • 3/4 lb pork chops
  • 3 tbsp butter
  • 1/2 cup morel mushrooms, trimmed and halved
  • 1 clove garlic, finely chopped
  • 1 shallot, chopped
  • 1/4 cup marsala wine
  • 1/4 cup cream
  • 1 dash Worcestershire
  • 1 dash nutmeg
  • Lemon juice to taste
  • Green onions for garnish
  • 200g egg noodles

Method

  1. Salt and pepper pork chops, and add to cast iron skillet on medium heat with some butter.  Cook on both sides until browned, and nearing medium doneness (about 140F).  Remove from skillet
  2. Add remaining butter and morels.  Cook for about 3-5 minutes until morels are softened
  3. Turn heat to medium-low, and add garlic and shallots and cook until fragrant, about 2-3 minutes
  4. Add marsala wine and cook until alcohol has burnt off, about 1-2 minutes
  5. Add cream and turn heat to low.  Add Worcestershire, nutmeg and lemon juice.  Add pork chops back to skillet.  Cook until cream has thickened.   
  6. Remove from skillet, garnish with green onions.  Serve immediately over egg noodles

Notes

  • The original recipe called for brandy.  We didn't have any so used marsala, which I actually think might be better
  • We wished we had more morel mushrooms
  • Went really well with a Nebbiolo

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