So, I told you about the quarter of a local hog we got recently, so needless to say, we are eating a lot of pork. But, it is very tasty pork from a hog that got to enjoy mud, the great outdoors, and a social life with other hogs, unlike most factory farmed ones.
I had a pack of mushrooms in the fridge that I needed to use and so found a recipe at Skinnytaste.com that used them and some more of the pork. I think her recipe was based on this one at the Food & Wine magazine site. Of course, I didn’t follow it exactly, so below is the way I made it. The girls and Mike all loved it and said to definitely make it again. I served it on top of whole wheat spaghetti and with a side of roasted asparagus.
If you don’t have shallots, then just substitute a bit of onion and garlic. As I tell the kids, shallots are like an onion and a garlic got married and had a baby. 🙂
Mustardy Pork Chops with Shallots and Mushrooms
- 1 tsp butter
- 1 tsp olive oil
- 4 – 6 pork chops, about 2 pounds
- sea salt and fresh ground black pepper
- 1 large shallot or 2 small shallots, chopped
- 1 cup chicken stock
- 8-10 oz mushrooms, sliced
- 1 Tbsp Dijon mustard
- 1-2 Tbsp fresh parsley, chopped
- In a large frying pan heat the butter and olive oil over moderately heat. Season pork to taste on both sides with salt and pepper.
- Raise heat to medium-high and add the chops to the pan and cook for 7-8 minutes. Turn and cook until chops are browned and done through, about 7-8 minutes longer. The exact time will depend on the thickness of the chops.
- Remove the chops and put on a warm plate. Add the chopped shallots to the same pan and cook, stirring, until soft, about 3 minutes.
- Add the stock to deglaze the pan, stir in the mustard, half the parsley, then add mushrooms, season with fresh pepper and salt if needed.
- Cook about 4-6 minutes, or until mushrooms are done. Add the chops back to the sauce and top with remaining parsley and serve.