RECIPE: Pork Loin Chops w/White Wine & Chanterelles
Tonight’s dinner:
PORK LOIN CHOPS WITH WHITE WINE AND CHANTERELLES
Carol Gass: “Pork loin chops, chanterelles, and a spicy wine such as a gewurztraminer make this an outstanding dish. Serves 4 as a main course”
INGREDIENTS:
* Four 1/2-inch-thick pork loin chips
* 2 tablespoons olive oil
* 2 or more garlic cloves, minced
* 2 tablespoons butter or more
* 1/2 to 1 pound chanterelles, chopped
* 3 tablespoons chopped fresh parlsey
* 1/2 cup dry white wine
* Salt and pepper to taste
METHOD:
In a sauté pan or skillet, brown the pork chops in the olive oil. Add the garlic the last few minutes. Remove the garlic and chops to a warm dish and drain the excess fat. Melt the butter in the same pan and add the chanterelles, sautéing lightly for 7 minutes. Add the chops and garlic, parlsey, wine, salt and pepper to taste. Simmer covered until the chops are tender, about 1 hour. Serve with rice, mashed potatoes, or noodles.
There was a unanimous vote to use the last pound of fresh Scottish chanterelles for our Friday night meal. Now to get started on those lemon-pepper potato wedges…
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My deerkin friend requested meat recipes and mushrooms be added to the deerkin spam I’m doing and I thought, where...
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