Ingredients with Measurements:
- 4 pork chops, bone-in
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Season the pork chops with salt and pepper on both sides.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the pork chops to the skillet and cook for 3-4 minutes per side until browned. Remove from the skillet and set aside.
4. Add the chopped onion to the skillet and cook for 2-3 minutes until softened.
5. Add the minced garlic and sliced mushrooms to the skillet and cook for another 2-3 minutes until the mushrooms are tender.
6. Stir in the tomato paste, white wine, chicken broth, and dried thyme. Bring to a simmer.
7. Return the pork chops to the skillet and spoon the sauce over them.
8. Cover the skillet with a lid and simmer for 15-20 minutes until the pork chops are cooked through.
9. In a small bowl, whisk together the cornstarch and cold water until smooth.
10. Remove the pork chops from the skillet and set aside on a plate.
11. Whisk the cornstarch mixture into the sauce in the skillet and cook for 1-2 minutes until thickened.
12. Season the sauce with salt and pepper to taste.
13. Serve the pork chops with the sauce spooned over them and garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the pork chops, and simmer for cooking them in the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 6g
Cholesterol: 100mg
Sodium: 300mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Protein: 33g
Substitutions for ingredients:
- Chicken thighs or beef steaks can be substituted for pork chops.
- Red wine or beef broth can be substituted for white wine and chicken broth.
- Fresh thyme can be substituted for dried thyme.
Variations:
- Add diced carrots and celery to the skillet with the onion for extra flavor and nutrition.
- Use a slow cooker instead of a skillet for an even easier preparation.
- Add a splash of cream to the sauce for a richer flavor.
Tips and tricks:
- Make sure to brown the pork chops well before simmering them in the sauce for the best flavor and texture.
- Use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- If the sauce is too thin, simmer it uncovered for a few more minutes to reduce it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork chops and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the pork chops on a platter with the sauce spooned over them and garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or thyme can be used as a garnish.
Pairings:
This recipe pairs well with roasted vegetables, mashed potatoes, or rice.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Wild rice pilaf
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- If the pork chops are tough, they may have been overcooked. Try reducing the cooking time or using a meat thermometer to ensure they are cooked to the correct temperature.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pork Chasseur is a classic French dish that originated in the Burgundy region. It traditionally features chicken or beef cooked in a tomato-based sauce with mushrooms and white wine.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the tomato paste and white wine, with earthy notes from the mushrooms and thyme.
Serving suggestions:
Serve the pork chops with a side of roasted vegetables and a glass of white wine for a complete meal.
Related Categories
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Region: French
Taste: Savory, Tangy, Rich, Herbaceous, Umami