Skillet-browned Pork Chops with Oyster Mushroom Ragout and Pomegranate Syrup
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 32 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 1½ cups (375 mL) pomegranate juice
- 1 Tbsp. (15 mL) pink peppercorns, crushed
- 2 Tbsp. (30 mL) chopped fresh thyme
- 4 Frenched Québec pork chops
- 2 Tbsp. (30 mL) Irresistibles olive oil*
- 2 Tbsp. (30 mL) butter*
- 1 shallot, chopped
- 4 cups (1 L) oyster mushrooms, sliced
- ⅓ cup (80 mL) white wine
- ⅔ cup (160 mL) veal stock or demi-glace
- Salt and freshly ground pepper to taste
- Pomegranate seeds to garnish
Preparation
In a small saucepan, bring pomegranate juice to a simmering boil and reduce to a thick syrup over low heat.
Preheat oven to 300°F (150°C).
Combine pink pepper, thyme and salt in a plate.
Add the chops, rubbing them all over with the seasonings.
In a skillet, melt the butter in hot oil.
Brown chops both sides.
Transfer the chops to a baking dish and roast for 8 – 10 minutes.
Meanwhile, cook the shallot and mushrooms in the remaining fat in the skillet. Deglaze with wine, add stock and reduce by half. Season.
To serve, spoon mushroom ragout into the centre of a plate, lay a chop over it and encircle with drizzled pomegranate syrup.
Garnish with fresh thyme and pomegranate seeds.
Suggestion
photo provided by Porc du Québec* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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