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calendar   Friday - September 25, 2009

Good Eats

I found a link to this recipe on somebody’s blog today. Sorry, I forgot which one. (Rodger the Real King of France’s Blog Curmudgeonly & Skeptical) I made it tonight, and it’s fantastic.


Porkchops with Mushroom Bourbon Cream Sauce



http://simplyrecipes.com/recipes/porkchops_with_mushroom_bourbon_cream_sauce/


This is my take on a double dose of the recipe, with slight modifications. There is no bacon involved.

Get out a really big frying pan. Slice up several packages of fresh, cleaned, white button mushrooms, about 2 pounds worth.  Get a pile of nice pork chops, and rub a light amount of pork rub into them. Then dredge them in flour and put them back in the fridge.

Chop up half an really large yellow onion, and saute it in butter and olive oil until it starts to brown.
Now mince a couple cloves of garlic and toss them in the pan. When they start to brown, throw in all the mushrooms. Stir things up, and cook until the mushrooms reduce and start to brown too. You might want to cover the pan for about 2 minutes to get the mushrooms steaming and releasing their juices. Then uncover them. It’s no big deal if they don’t brown either.

Now add a big splash or three of dry white wine. If you’re out of that, try Noilly Prat dry vermouth. Cook it all down again.

Now add a can of chicken broth, and most of a coffee mug full of bourbon. Call it almost a cup. Cook it all down again.

Now add half that amount of heavy cream. Reduce the heat, and let simmer for about 10 minutes until it starts to thicken. Transfer the mushroom sauce to a sauce pan. Clean out the frying pan, dry it, put in a goodly splash of oil or Crisco, and reheat.



Now get the chops out, and whip up an egg in a bowl for dipping. Dip the chops and firmly coat them with breadcrumbs. I used Panko crumbs. Fry the chops for a few minutes on each side until nicely browned. I used chops that were a thumb’s width thick, so I finished them off on baking racks in the oven at 325 for 45 minutes. They came out crispy but moist and tender inside.

Gently reheat the sauce, and add a small handful of chopped basil. I added another shot of bourbon at this point.

Serve the chops with a generous dollop of the sauce on top.

Holy smokes is this good. It takes about an hour to make, and it’s worth it. It should work on just about anything. I put some on some roast potatoes and it was great there too. If any is left over tomorrow morning I’ll add some to an omlet.


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Posted by Drew458   United States  on 09/25/2009 at 07:50 PM   
Filed Under: • Fine-Dining •  
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