Pork chops and morels are a classic combination that is sure to please any palate. The rich flavor of the pork chops pairs perfectly with the earthy, nutty flavor of the morels. This article provides three delicious recipes for pork chops with morels, each with its own unique flavor profile.
The first recipe is for a simple yet elegant pan-seared pork chop with morels. The pork chops are seasoned with salt, pepper, and garlic powder, then seared in a hot skillet until golden brown. The morels are added to the skillet and cooked until tender. The dish is finished with a creamy sauce made with white wine, chicken broth, and heavy cream.
The second recipe is for a more complex braised pork chop with morels. The pork chops are browned in a Dutch oven, then braised in a flavorful broth made with red wine, beef broth, and vegetables. The morels are added to the pot and cooked until tender. The dish is served over mashed potatoes or egg noodles.
The third recipe is for a hearty pork chop and morel stew. The pork chops are browned in a Dutch oven, then simmered in a flavorful broth made with chicken broth, vegetables, and herbs. The morels are added to the pot and cooked until tender. The stew is served over rice or crusty bread.
No matter which recipe you choose, you're sure to enjoy this classic combination of pork chops and morels.
ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM PAN SAUCE
Steps:
- Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
- Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
- Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
- Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.
17 WAYS TO COOK MOREL MUSHROOMS
These incredible morel mushroom recipes will make a mushroom lover out of anyone. They're super meaty, wonderfully filling, and totally satisfying.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious morel mushroom recipe in 30 minutes or less!
Nutrition Facts :
PORK CHOPS WITH MORELS
Provided by Moira Hodgson
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wash the morels in two to three changes of water. Pat them dry and cut them into halves or quarters, according to their size.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 49 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 24 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams
PORK CHOPS WITH MOREL SAUCE
German-inspired pork with a hearty sauce. From a recipe card at Wegmans grocery. If you can't find Quark Cheese, substitute fromage frais (very similar) OR yogurt cheese (more acidic) OR two parts ricotta cheese and one part sour cream OR strained cottage cheese OR mascarpone. Serve with blanched swiss chard and spaetzles with nutmeg.
Provided by PA-Dave
Categories Pork
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine cooking oil and thyme in small dish; set aside.
- Soak mushrooms in 1 cup warm water 30-60 minutes.
- Dust chops with seasoned flour; pat off excess.
- Heat large ovenproof skillet on medium-high. Add just enough olive oil to coat bottom of pan and heat until oil faintly smokes.
- Carefully place chops in pan. Turn when carmelized (edges turn paper-bag brown about 1/4 of the way up the sides), 3-5 minutes.
- Top each chop with 1/4 Tbsp butter; drizzle with the thyme seasoned cooking oil (basting oil).
- Place skillet with chops in oven and bake 15-20 minutes, until thermometer inserted into thickest part of chops reads 145 degrees.
- Meanwhile, manually squeeze water from mushrooms (save liquid). Slice mushrooms in half lengthwise.
- Heat 1 tsp butter in medium skillet on medium-high. Stir in shallots and mushroom. Add wine and reserved mushroom liquid; simmer until almost dry, 10-15 minutes.
- Stir in demi-glace and Quark; heat to simmering.
- Add remaining 1 tsp butter.
- Remove skillet from oven; let chops rest 5 minutes to reach 150 degrees.
- Serve sauce over chops.
Nutrition Facts : Calories 694.5, Fat 43.6, SaturatedFat 16, Cholesterol 207.4, Sodium 169.3, Carbohydrate 2.6, Fiber 0.1, Sugar 0.3, Protein 63.6
Tips:
- Select high-quality pork chops: Look for chops that are at least 1 inch thick and have good marbling.
- Use fresh morels: If you can't find fresh morels, you can use dried morels. Just be sure to soak them in warm water for 30 minutes before using.
- Don't overcrowd the pan: When searing the pork chops, be sure to leave enough space between them so that they can brown evenly.
- Cook the pork chops over medium heat: This will help to prevent them from overcooking and becoming dry.
- Use a meat thermometer to ensure that the pork chops are cooked to your desired doneness: For medium-rare, cook the pork chops to an internal temperature of 145 degrees Fahrenheit. For medium, cook the pork chops to an internal temperature of 160 degrees Fahrenheit.
- Let the pork chops rest before serving: This will help to keep them juicy and tender.
Conclusion:
Pork chops and morels are a classic combination that is sure to please everyone at your table. This recipe is easy to follow and produces delicious results. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!
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