Pork Chops with Sage, Mushrooms and Creme Fraiche
Pork Chops with Sage, Mushrooms and Creme Fraiche
(serves 4)
1 tbsp olive oil
1 tbsp butter
pinch sea salt and fresh black pepper
4 boneless pork chops
8 leaves sage, chopped
4 cloves garlic, minced
1 banana shallot, minced
12 chestnut or baby portobello mushrooms, sliced
1 tbsp flour
1 1/2 c/350 ml beef stock
2 tbsps Madeira or Marsala
1/2 c /118ml half-fat creme fraiche or sour cream
sea salt and fresh black pepper to taste
In a large saucepan, heat the olive oil, butter and salt and pepper until bubbling fast. Place the pork chops in the saucepan over high heat and fry for 2 minutes, then turn over and fry on second side for two minutes. Remove to a plate and place the sage, garlic, shallot and mushrooms in the saucepan in the pork chop juices, pouring over any that may accumulate on the pork chop plate. Fry until mushrooms are soft and fully cooked. Remove mushrooms to a plate.
Sprinkle the flour on the juices remaining in the saucepan and fry until bubbling, adding a bit more olive oil if needed. Pour in the beef stock and Madeira or Marsala and bring to a high simmer, whisking until thickened. Add creme fraiche or sour cream and whisk until smooth.
At this point you may turn off the heat and wait until your side dishes are ready to serve. When about five minutes away from serving, turn up the heat high under the sauce until bubbling and place the pork chops and the mushrooms in the sauce. Cook, moving the pork chops around, for about 2 further minutes or until pork chops are just pink and firm to the touch. You may choose to serve each person with a whole chop, or slice them all on a cutting board and arrange on a platter with the sauce. If you choose to slice them, remove them to the cutting board and allow to rest for 2 minutes before slicing. Keep sauce hot in either case until ready to serve.
This dish is perfect with mashed or Dauphinoise potatoes and something bright green, like sauteed broccoli, spinach or asparagus. You may also substitute chicken breasts, veal chops or fillet steak.