Pork Chops With Mushrooms and a Rosemary Pan Sauce
Course
Dinner, Lunch, Main Dish, Side Dish
Cuisine
American
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings6people
Ingredients
6pork chops
6cremini mushrooms
2clovesgarlic
1/2cupwhite wine
2cupbroth
2tsparrowroot starch
1sprigrosemary
salt and pepper to taste
Instructions
When the pan is hot place the chops into the pan laying them away from you so that any splatters will most likely jump away from you. If you do not hear a sizzle when the meat touches the pan then it is not hot enough so wait and try again.
After both sides of the pork chops have been browned transfer them to a plate and add the mushrooms. You may need to add more oil or ghee to the pan to cook the mushrooms. Initially the mushrooms will absorb the oil from the pan and when they are just about done you will notice that most of the oil will reappear in the pan. I prefer my mushrooms pretty dark but I think the fond will ultimately determine how brown you can get them. About a minute or so before the mushrooms are done add 2 cloves of finely chopped garlic to the pan and saute for the remaining minute.
Add 1/2 cup of white wine to the mushrooms and garlic and allow it to cook until nearly reduced by half. Use a wine that you enjoy drinking. For this recipe I used a Riesling.
In a measuring cup dissolve 2 tsp of arrowroot in 2 cups of cold broth, either chicken or mushroom, and add it to the pan. It is fine if the broth is room temperature, just not hot, because the arrowroot won't dissolve properly in hot liquid.
Using a whisk, or whatever tool you like, stir the broth making a point to scrape up the brown bits from the bottom of the pan. When the sauce begins to boil it will thicken. If you'd like it a little thicker use just enough cold water to dissolve another teaspoon of arrowroot and add it to the sauce.
Return the pork chops to the pan and turn the heat down to medium and let them simmer for a few minutes. If you suspect they did not cook completely during the browning process because they are a thicker cut, place a lid on the pan and let them simmer for a few minutes.
At the very end add a whole sprig of fresh rosemary about 3-4" in length to the sauce and submerge it. Let it simmer in the sauce for a few minutes and then give the sauce a taste. I only cook it in the sauce for a few minutes because I prefer it with a hint of rosemary so that it doesn't overpower the other flavors of the sauce. If you'd like more of a rosemary flavor simply cook it a bit longer. Adjust the seasoning with salt and pepper if you need to.