July 10 2016

Herb Crust Pork Loin Chop with Brandy Crimini mushroom sauce

My recipe this month is from a request from a guest. It is a pork dish with an herb crust. I hope you will enjoy. Until next Month. Bon Appetite.
serves 4
4 – 12 oz. Bone in Pork Loin Chops
Fresh ground sea salt and pepper
3 TB. – Canola oil
Herb crust:
1TB. – fresh chopped parsley
1TB. – fresh chives minced
1TB. – fresh tarragon chopped
1TB. – fresh dill weed chopped
1tsp. – red chili flakes
1 ½ cup – panko crumbs
½ cup - plain bread crumbs
2 tsp. – steak seasoning blend
For the sauce:
 2TB. – Drawn butter
1 tsp. – shallots minced
1 tsp. – garlic minced
1 Lb. – crimini mushrooms quartered
Fresh ground sea salt and pepper
½ cup Brandy
2 cup’s prepared Demi Glace or Brown sauce
 1/ 2 cup – Heavy whipping cream
  1. Preheat oven to 400*.
  2. Season the chops with salt and pepper.
  3. Place one side of the chops in herb crust and press hard until well coated.
  4. Turn over and repeat that step. Set aside.
  5. Place a large sauté on the stove on high heat.
  6. Add the oil, and when a drop of water pops in the oil add the chops and cook both sides until golden brown.
  7. Place the sauté pan in the middle of the 400* oven and cook for 10 minutes. While chops are cooking, place a small sauce pot on medium high heat.
  8. Add the butter, shallots and garlic and cook until soft. Add the mushrooms and salt and pepper, and sauté until mushrooms are tender, stir often so nothing burns.
  9. Deglaze with the brandy and cook out the alcohol.
  10. Add the demi glaze and cream. Stir well and slow simmer until chops are done. Pull out chops and let rest 5 minutes.
  11. Tune off the sauce and set aside.
  12. Take four plates, and place a chop on each.
  13. Drape the sauce equally over the edge of each chop.
  14. Serve with your favorite veg and I recommend mashed potatoes.