Premium Reserve Pork® Short-Loin Yellow Curry With Eggplant Demi
30 minutes
1 servings
HERB CRUSTED BONE-IN CHOP WITH WILD MUSHROOMS
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HERB CRUSTED BONE-IN CHOP WITH WILD MUSHROOMS
Ingredients:
- 6 oz Hatfield® Premium Reserve® Bone-In Chop
- 2 sprigs thyme, chopped
- ½ sprig rosemary, chopped
Mushroom Sauce:
- ½ shallot, finely diced
- 2 oz cremini mushrooms, sliced
- 2 oz shiitake mushrooms, sliced
- 2 oz button mushrooms, sliced
- 1 fl oz red wine
- 2 tbsp butter
Preparation:
- Rub chop with fresh herbs.
- Mark on a hot grill, cook till 145°F internally.
- Pre-heat sauté pan and add butter, shallots, and wild mushroom blend.
- Sauté at high heat until mushrooms are cooked.
- Deglaze with red wine and reduce heat.
- Top pork chop with sautéed mushrooms and serve with chef’s choice of vegetables and mashed potatoes.
Suggested Sides:
Roasted Root VegetablesWhipped Mashed Potatoes
Course:
Dinner Entree LunchCooking Technique:
Grill Saute Sauté and Grill
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