Pan Rushed Pork Chops With Tarragon Mushrooms
Yield: 2 servings
- a splash of vegetable oil
- 2 pork chops
- 1 onion, sliced thinly
- 4 cloves of garlic
- 8 ounces of whole button mushrooms, rinsed
- 1 cup of your favourite red wine
- ½ cup of whipping cream
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 3 stalks of fresh tarragon, chopped
Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to evenly cover the bottom of the pan. Sear the chops on each side until golden brown and crusty, 2 or 3 minutes each. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan’s temperature is high enough.
Remove the chops and stack on a plate, covered with foil. Reduce and lower the heat to medium then add the onion and garlic and sauté for a few moments. Follow with the mushrooms, salt and pepper. Continue cooking another few minutes. Whisk in the wine and simmer, reducing the original volume by about half, 3 minutes or so. Pour in the cream and adjust the heat much lower, just enough to maintain a slow steady simmer of the works. Return the chops to the pan nestling them into the mushrooms. Cover tightly and continue cooking as an oven forms cooking the meat and stewing the mushrooms. Cook until the chops reach an internal temperature of 145°F, just 5 minutes or so. Finish by stirring in the tarragon, arranging each chop on a plate and spooning on the mushroom stew. Serve and share!