My search for a novel recipe for pork chops led me to a well-worn cookbook on my shelves: 1,000 Italian Recipes by Michele Scicolone. Although its title might sound a tad gimmicky, the 657-page tome comprises authentic Italian recipes by one of the most respected, and prolific, authorities on Italian cuisine.
The recipe I chose, “Pork Chops with Porcini and Red Wine,” calls for a modicum of ingredients and a minimum of work, but delivers a mound of flavors that elevate today’s typically tasteless pork to a new level. Re-hydrated porcini mushrooms and red wine add intense, deep, woodsy notes, while a touch of cream, as Scicolone says, “gives the sauce a smooth texture and rich flavor.”
Since I was cooking for two, I halved the amount of pork chops, but used the quantities listed for all of the other ingredients. As my better half says: “There’s never too much sauce.”
Pork Chops with Porcini and Red Wine (adapted from 1,000 Italian Recipes” by Michele Scicolone.)
1 ounce dried porcini mushrooms
1 ½ cups warm water
2 tablespoons olive oil
2 center-cut pork loin chops, about 1 inch thick
Salt and freshly ground black pepper
½ cup dry red wine
¼ cup heavy cream
1. Place the mushrooms in a bowl with the water. Let stand 30 minutes. Lift the mushrooms out of the liquid and rinse them well under running water, paying special attention to the base of the stems where soil collects. Drain, then chop fine. Pour the soaking liquid through a paper coffee filter-lined strainer into a bowl. (The mushrooms I used had a minimum of grit, so I skipped the rinsing. I also opted for a rough cut for the mushrooms; but next time may follow the recipe’s call for a fine chop.)
2. In a large skillet, heat the oil over medium heat. Pat the chops dry. Place the chops in the pan in a single layer. Cook until they are nicely browned, about 2 minutes. (My chops took a while longer to brown; don’t rush this and the following step.)
3. Turn the chops over with tongs and brown on the other side, about 1 to 2 minutes more. Sprinkle with salt and pepper. Transfer the chops to a plate (and tent loosely with aluminum foil).
4. Add the wine to the skillet and simmer 1 minute.
5. Add the porcini and their soaking liquid. Reduce the heat to low. Simmer 5 to 10 minutes, or until the liquid is reduced.
6. Stir in the cream and cook 5 minutes more.
7. Return the chops (along with any residual juices) to the pan. (I suggest tossing the chops in the sauce to coat.) Cook 5 minutes more, or until the chops are just cooked through and the sauce is thickened. Serve immediately (on warmed plates.)
Wine Pairing: Dolcetto d’Alba
12 thoughts on “Pork Chops with Porcini Mushrooms & Red Wine”
This looks so very delicious. Dried porcini are so flavorful.
Thanks for the feedback. So few ingredients; yet such depth of flavor.
My copy of 1,000 Recipes is also pretty well-worn, but I’ve never tried that pork chop one. Which I will now, because I often have trouble getting pork chops tender. You say the chops are truly done after only about 20 minutes of cooking? That would be great. Also, I loved your judgment about a modicum (of ingredients), a minimum (of work) and a mound (of flavors). Thanks for the tip.
You’re welcome, Diane. I too was surprised at how tender they were. I believe that making the full-recipe sauce helped.
“Never too much sauce”…after my own heart!
Thanks; especially true when the sauce is that good.
Thanks for the recipe and the wine suggestion. Both are excellent.
Thank you; we try our best.
Reblogged this on Table Wine.
The red wine mushroom sauce takes pork chops for everyday to special.
You said it…..thanks so much.