Pan-seared pork chops or chicken quarters with a wild mushroom cream sauce.

Ingredients

  • 2 tsp oil
  • 2 (1 inch) thick pork rib chops or 2 chicken quarters
  • 1/2 cup chicken stock
  • 1/4 cup Madeira wine
  • 1/2 lb assorted mushrooms
  • 2 tsp butter
  • Splash of cream
  • 2 tbsp parsley
  • Salt and pepper

Steps

  1. Preheat oven to 400 degrees.
  2. Heat 2 teaspoons oil in a heavy skillet over medium-high heat.
  3. Sprinkle pork with salt and pepper. Add pork to the skillet and saute until brown, about 3 minutes per side.
  4. Remove from heat and transfer the pork to a square baking dish.
  5. Add the chicken broth and Madeira to the skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes.
  6. Pour over the pork. Bake covered for 20-30 minutes until tender.
  7. Clean and slice the mushrooms. Heat 2 teaspoons butter in the pork skillet. Add mushrooms to the skillet and saute until softened and brown.
  8. Transfer pork chops to serving plates.
  9. Place sauce over heat. Add mushrooms and a splash of cream into the sauce and bring to a boil.
  10. Stir in the parsley just before serving, reserving some to sprinkle over the chops.
  11. Spoon sauce over the pork chops. Sprinkle with more parsley.

Notes

  • I usually double this recipe.