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 (top loin) pork chops, 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
1 (14 1/2 ounce)
can beef broth
1/2 cup dry red wine
2 tablespoons fresh thyme leaves, finely
1 tablespoon tomato paste
1/3 cup cold water
3 tablespoons cornstarch
In a large skillet heat 1 teaspoon olive oil over medium-high heat. Season chops
with salt, pepper and flour. Brown chops for 2-3 minutes on each side in hot oil; remove
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 F, followed by a 3-minute
Remove chops to a serving platter; keep warm.
In a small dish stir together water and cornstarch, add to skillet. Cook, stirring,
over medium heat, until sauce thickens.
Serve sauce over chops.
Wine suggestion: Serve with a hearty red wine—a Cabernet Sauvignon or Pinot Noir.