• 10/15 Mushroom Day - 1

    From Dave Drum@1:3634/12 to All on Wed Oct 13 19:03:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Chops w/Mushroom Bourbon Cream Sauce
    Categories: Pork, Dairy, Wine, Booze
    Yield: 4 Servings

    MMMMM---------------------------SAUCE--------------------------------
    2 tb Olive oil
    1 lb Button mushrooms; sliced
    1/4 c Chopped onions
    2 lg Garlic cloves; chopped
    1/2 c Dry white wine
    1 c Chicken stock
    1/2 c Heavy cream
    1/4 c Bourbon whisky
    Salt & pepper

    MMMMM---------------------------CHOPS--------------------------------
    1 lg Egg
    2 tb Water
    4 (8 oz) center-cut pork chops
    All purpose flour
    2 c Fresh bread crumbs
    3 tb Olive oil or grapeseed oil
    2 tb Minced fresh basil

    Watch out. This mushroom bourbon cream sauce is so
    addictive, you'll want to eat it by the cupfuls.
    Mushrooms and onions browned, then cooked in wine
    reduction, then a reduction of stock and Bourbon,
    then cream. Basil is added at the very end. Oo la la.

    This recipe is from my father's recipe collection (cut
    out from magazines - can't tell which one this is from)
    We've made it a few times. The one thing you might have
    trouble with is getting the sauce to thicken. It takes
    a strong boil to reduce all of that liquid, but it's
    worth it.

    Prepare the sauce. Sauté onions, garlic, and mushrooms
    in 2 TB of oil in a large skillet on medium high heat
    until the mushrooms are browned - about 10-15 minutes.
    Add the wine, increase the heat to high, and boil down
    until the liquid is reduced to almost a glaze, about 4
    minutes. Add the chicken stock, and bourbon, boil until
    reduced by two thirds. Add the cream and simmer several
    minutes until the sauce thickens.

    Prepare the pork. Whisk an egg and 2 TB water in a
    shallow baking dish. Sprinkle both sides of pork chops
    with salt and pepper. Dip chops into the flour, then egg
    mixture, then breadcrumbs, coating completely.

    Heat olive or grapeseed oil in a large skillet over
    medium-high heat. Add the pork chops and cook until
    brown, about 4 minutes per side. Turn the chops one
    more time, lower the heat to low, cover, and cook an
    additional 5 minutes.

    Alternatively you can put the chops in a 400ºF/205ºC
    oven for 5-8 more minutes.

    When about to serve the pork, bring the sauce to a
    simmer and add the chopped basil to it. Season to taste
    with salt and fresh ground black pepper.

    Serves 4.

    Note: We like our pork still a little pink (and tender).
    What is important is the internal temperature of the
    meat, to kill any pathogens. Trichinosis hasn't been
    seen in domestic pork for over 50 years, and if it were
    there, it would be killed at 137ºF/59ºC. The California
    Uniform Retail Food Facilities Law calls for pork to be
    cooked to an internal temp of 145ºF/63ºC, the USDA
    recommends 160ºF/71ºC. If you cook your pork to 160,
    it will end up tasting like shoe leather. We generally
    take it off the heat at 140.

    FROM: http://simplyrecipes.com/recipes

    MM Format by Dave Drum - 15 August 2009

    Uncle Dirty Dave's Kitchen

    MMMMM

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