Pan-Seared Berkshire Pork Chops with Wild Mushrooms
I guess it’s safe to say I’m on a mushroom kick these days! (One week of cooler temps will do that to a person.) My recipe for Pan-Seared Berkshire Pork Chops is exactly the kind of food I look forward to in the fall. The chops themselves are divinely succulent thanks to ample marbling throughout, and a far cry from those lackluster boneless pork chops we all remember from childhood. They really don’t need much, but I like to dust them with garlic powder, paprika, and most of all, wild mushroom powder, which gives them that lovely umami flavor. I sear them on the stove and finish them in the oven, allowing them to rest while I sauté fresh mushrooms, garlic, and shallots for serving. They’re great served with a salad and acid-forward vinaigrette, or roasted potatoes of any variety. And like most meals I love to make, them seem fancy but are actually super simple and quick. They’re great for weeknights, great for special occasions, just flat-out great!
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Pan-Seared Berkshire Pork Chops with Wild Mushrooms
recipe by Sea Salt and Honey
Serves: 2 people
Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
2 bone-in Berkshire Pork Chops
1/2 cup dried mushrooms, ground into a coarse powder
3/4 tsp. garlic powder
1/2 tsp. paprika
kosher salt
freshly cracked black pepper
2 cloves garlic, chopped
1 shallot, chopped
4 oz fresh mixed mushrooms (like cremini, oyster, shiitake), torn
1/4 cup parsley, chopped
Directions:
Preheat the oven to 400˚.
Generously sprinkle pork chops with salt and pepper on both sides.
In a small bowl, mix together mushroom powder, garlic powder, and paprika. Coat the pork chops with the mixture on all sides.
Heat a cast iron skillet over medium-high heat. Drizzle with 2 tbsp. olive oil and 1 tbsp. butter. When the oil sizzles, add the pork chops. (I like to stand the chops up bone-side down first for 2-3 minutes, which allows the bone to heat and evenly cooks that side of the chops.) Then cook the chops on both flat sides until they have a nice golden crust, about 3 minutes per side. Move the skillet to the oven and cook for about 12 minutes, until the pork reaches 145˚. Carefully remove the skillet from the oven, and move the chops to a cutting board and allow them to rest.
Meanwhile, heat the skillet on which you cooked the chops over medium heat. Add garlic and shallots, and cook for 3-4 minutes. Add mixed mushrooms, scraping up browned bits, cooking until tender, about 6 minutes.
Serve the pork chops topped with cooked mushrooms and chopped parsley.
