Earthy and satisfying, this dish is perfect for an early spring dinner or when the leaves are falling in the autumn. Serve with soft polenta, buttered asparagus spears and a tossed green salad.
- 6 New York pork chops (top loin, 3/4-inch thick)
- 4 teaspoons olive oil
- black pepper (to taste)
- 1/2 cup flour
- 4 ounces wild mushrooms (morel, chanterelle, or Portobello, chopped)
- 2 cloves garlic (crushed)
- 14 1/2 ounces beef broth
- 1/2 cup dry red wine
- 2 tablespoons fresh thyme leaves (finely chopped)
- 1 tablespoon tomato paste
- 1/3 cup cold water
- 3 tablespoons corn starch
- In a large skillet heat 1 teaspoon olive oil over medium-high heat. Season chops with salt, pepper and flour. Brown chops 2-3 minutes on each side in hot oil; remove from pan. Heat remaining oil in skillet, add mushrooms and garlic, cook over medium heat until mushrooms have given up their water, cook and stir until skillet is almost dry. Stir in broth, wine, thyme and tomato paste. Bring to boiling. Return chops to skillet; cover tightly; cook over low heat for 5-6 minutes,until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter; keep warm. In small dish stir together water and cornstarch, add to skillet. Cook, stirring, over medium heat, until sauce thickens. Serve sauce over chops.