COSTOLETTE DI MAIALE AI FUNGHI (PORK CHOPS WITH MUSHROOM CREAM SAUCE)
How to make Costolette di maiale ai funghi (Pork Chops with Mushroom Cream Sauce)
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Dry your chops well with paper towles, dust them with flour and brown them in olive oil over a moderate flame until nice and golden brown on both sides. Remove them from the skillet and set aside til later.
- Add the mushrooms to the skillet and sauté them in the remaining oil. Season the mushrooms with a bit of salt and pepper as soon as you've added them to encourage the mushrooms to exude their liquid. Depending of the type of mushroom you are using, they may exude quite a bit of liquid. Let all of that liquid evaporate, then continue sautéing until the mushrooms start to brown nicely.
- Add a dab of butter and the chopped shallot to the mushrooms. Allow the shallot to sauté lightly, literally for just 30 seconds or so.
- Now for my little 'trick': add a ladleful of homemade broth to the mushrooms, and let that evaporate completely as well. This gives an extra layer of savory flavor to the dish, and is especially nice if you're using the kind of mild cultivated mushrooms you are likely to find in most supermarkets. If, on the other hand, you are using wild chanterelles or cèpes (porcini) you can skip this step if you like to maintain that pure mushroom flavor. Now add your cream and let it reduce down over fairly high heat until you see that the fat has separated out.
- At this point, you can leave the dish if you want until you are ready. A few minutes before you want to serve the dish, turn back on the heat to a moderate flame and add the chops back into the skillet on top of the cream sauce,along with any juices that may have accumulatedâthose juices have a lot of flavor, so don't throw them out. You will want to loosen the sauce with a bit of milk or water; then turn the chops in the sauce until they are well coated.
- Continue cooking for a few minutes, just long enough to warm the chops through and thicken the sauce yet again, this time to a consistency just thick enough to coat the back of a spoon, adding a bit of finely chopped parsley as they cook.
- Serve your pork chops with mushrooms immediately, topped with some more finely chopped parsley.
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