Pork is such a versatile meat and is complemented by many different flavors…I wanted to top pork chops with morel mushroom cream sauce because I knew the flavors would be wonderful together. The earthiness of the mushrooms coupled with rich cream and the sweetness of marsala wine are just right with pork. Serve this with rice or potatoes to mop up the extra sauce, and you’ll be very happy!
Serves: 2 (can be doubled)
Total time: 1 hour 15 minutes
Active time: 45 minutes
1 oz dried morel mushrooms (about 15, depending on size)
1 Tbsp butter
1 shallot, finely diced
1 Tbsp brandy
1 cup chicken broth
1/2 cup heavy cream
1/2 cup marsala wine (or substitute sweet sherry or Madeira)
1 Tbsp flour mixed with 2 Tbsp water
1 Tbsp chopped fresh chives (or substitute parsley)
1 large 2″ thick bone-in pork chop, about 1 pound (or use any pork chops you prefer)
1 Tbsp olive oil
salt & pepper
Pour boiling water over the morel mushrooms so that they are fully covered (about 1.5 cups). Cover with a dishtowel or saran wrap and let sit for 30-60 minutes to fully soften. Once softened, squeeze out the extra water and remove to a bowl, reserving 1 cup of the mushroom soaking liquid.
About half an hour before you are ready to start making the sauce, sprinkle your pork chop with a good amount of salt on both sides and let sit at room temperature.
In a medium saucepan, melt the butter over medium heat. Once melted, add the shallots and sauté until softened and translucent, 3-4 minutes. Add the brandy, and cook one additional minute. Add the chicken broth, cream and reserved mushroom soaking liquid, being careful not to let any silt or dirt get into the sauce. Stir to blend, add the morel mushrooms and bring to a boil.
Reduce the heat to medium and boil gently for 30 minutes, stirring occasionally.
When 15 minutes are left for the sauce, heat a large cast iron pan over medium high heat. When hot, add the olive oil. Add the pork chop and allow to brown for 3-4 minutes. Turn over and brown the other side for the same amount of time, then reduce the heat to medium and continue to cook, turning it over every few minutes, until pork is 140 F internal temperature (use a meat thermometer to check…my favorite is a Thermapen). Remove the pork chop to a cutting board, tent loosely with foil to keep warm, and allow it to rest while you finish the sauce.
Pour any juices from cooking the pork into the sauce. Put the pan in which you cooked the pork on high heat and add the marsala wine. Scrape up any browned bits and pour into the sauce. Turn the heat up on the sauce to high, and boil until reduced to about 1.5 cups, approximately 8-10 minutes.
While boiling, pour in the flour/water mixture while stirring (to avoid clumps), and continue to boil another 2 minutes, allowing the sauce to thicken. Add almost all of the chives (reserve some for garnish). Taste the sauce and season with salt and pepper to taste. Remove from heat, and you are ready to serve!
On the cutting board, cut the pork meat from the bone, and cut the meat into thick slices. Fan the pork slices on each plate, then spoon the sauce over the pork. Finally, garnish with the remaining chives. And you have delicious pork chops with morel mushroom cream sauce, which you will definitely enjoy.