Foraging for morel mushrooms is kind of magic and marvelous. Finding them at the Market is also pretty special. On the rare occasion when you can get your hands on these earthy gems, it’s a shame to cover them with breading and fry them. Just sauteing in butter with a pinch of salt allows their flavor to shine. Or, how about a luscious sauce to ladle over succulent pork chops? Now that’s worthy of one of nature’s marvels.
Pork Chops in Morel Mushroom Sauce
recipe by Analida Braeger at Analida’s Ethnic Spoon
- 2 lbs. boneless pork chops
- ½ cup flour for dredging
- 1 ½ teaspoons salt
- ¼ teaspoon white pepper
- 6 morel mushrooms, fresh or dried
- 1-2 tablespoons vegetable oil
- 2 tablespoons shallots chopped
- ½ cup white wine
- ½ cup heavy cream
- 1 dash nutmeg
- salt and pepper to taste
- 2 tablespoons parsley chopped
- Preheat oven to 300°F.
- Place dried morel mushrooms (if using) in a bowl with warm water. Soak for approximately 15-20 minutes, or until soft. With fresh morels, you can skip this step.
- Cut each mushroom into two or three pieces.
- In a pie dish mix flour, salt and pepper. Dredge individual pork chops on both sides and set them aside.
- Heat oil in a skillet on medium-high heat and brown pork chops quickly on both sides. Remove from pan and keep warm in the oven.
- Turn down the heat to medium. Add the shallots to the same pan and sauté until they are translucent. Slowly add the wine to deglaze the pan. Stir in the cream, mushrooms, and nutmeg and cook for about 5 minutes until the cream begins to thicken.
- Pour sauce into a bowl, and serve with pork chops. Sprinkle the chops with parsley. Makes 6 servings.
Cook’s Note: The same method and sauce could be used with chicken breasts/cutlets, veal chops/cutlets, boneless pork cutlets, or even fish.
Be sure to check our recipe archive for more marvelous recipes with mushrooms: