Monday, March 29, 2010

Mushroom Pork Chops

Several weeks ago, I bought a family pack of pork chops. I divvied them up and froze what I didn't immediately use. Some of the chops were HUGE - like twice the size of a normal pork chop. Easily six inches or more long.

This last weekend I decided to make pork. Of course, I pull out the packaging, thinking it was a roast that I wanted to smother in mushrooms. Oops! I decided I would smother them in mushrooms anyway.

Mushroom-smothered Pork Chops
1 375ml bottle of rose wine
2 cinnamon sticks, broken into small pieces
1/2 teaspoon bruised grains of paradise (if you don't have them, use 1/4 teaspoon cracked black pepper)
3 very, very large pork chops
1 lb mushrooms, sliced thinly
2 teaspoons or so oil (I used my Chardonnay Fumé grapeseed oil.)
1 tablespoon or so sea salt

Marinade pork in wine, cinnamon, and grains of paradise for two hours.

Preheat oven to 325°F (163°C).

Spread some oil on the bottom of the roasting pan. Lay first pork chop in pan. Sprinkle with salt. Spread a little oil on pork chop. Cover with a layer of mushrooms.

Place second pork chop, salt, oil, and cover with mushrooms.

Place third pork chop, salt, and oil. Cover top and sides with remaining mushrooms.

Roast for 2 to 2-1/2 hours.

The mushrooms keep the pork very moist and add tons of flavor. The long, slow roast gelatinizes the connective tissue, giving a really, really rich, unctuous savor to the meat.

This dish is really easy to make but tastes like you had to really work for it. But let's keep how easy it is to ourselves.

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