Pan Seared Pork Chop with sautéed mushrooms

Pan Seared Pork Chop with sautéed mushrooms | 2 Comments
From Pan Seared Pork Chop , Aired on Thu 5/28
Chef Jeff Henderson, Palace Cafe
Instructions

Pork Chop Ingredients

·      16 ounces Bone in Pork Chop

·      1 tablespoon Cajun seasoning

·      3 tablespoons olive oil

·      2 sprigs of rosemary

Method

-      Season the pork chops with salt, pepper, Cajun seasoning and rosemary sprigs

-      Sear the pork chop in a hot skillet with 3 tbs of olive oil until brown all over

-      Place the chops in a 400 degree oven for about 15 minutes for a medium temperature or until you reach the desired temperature 

Vegetables Ingredients

·      1 tablespoon olive oil butter blend

·      2 tablespoons bacon pieces, small cubed and caramelized

·      1 cup Alba mushrooms, *any mushrooms will do

·      1 shallot, peeled and sliced

·      1 tablespoon roasted garlic, can be store bought

·      1 cup Brussels sprouts, cleaned and quartered

·      1 pinch Cajun seasoning

·      Salt and pepper to taste

Method

-      In a medium skillet place 1 tbs of olive oil butter blend and melt down

-      Add the caramelized bacon, shallots, roasted garlic, mushrooms and Brussels sprouts

-      Sauté vegetables under low heat for about 10 minutes until caramelized

-      Season with salt and pepper and serve with pork chops

Red Wine Sauce Ingredients

·      1 tablespoon olive oil butter blend

·      1 tablespoon shallot, chopped

·      1 garlic clove, minced

·      ½ cup red wine

·      1/3 cup orange juice

·      Salt and pepper to taste

Method

-      Place a skillet on medium heat and add the olive oil butter blend

-      Add the shallots and garlic and cook for about 2 minutes

-      Turn the flame off and add the red wine

-      Turn the flame back on and add the orange juice, then reduce the sauce until it thickens and coats the back of a spoon, about 5 to 7 minutes

Crème Garnish Ingredients

·      1 cup marscapone

·      1 tablespoon orange marmalade

·      1 teaspoon Grand Marnier

Method

-      Mix the marscapone, marmalade and the Grand Marnier together, and top the pork chop with a spoon of this crème   

Ingredients
  • 16 ounces Bone in Pork Chop
  • 1 tablespoon Cajun seasoning
  • 3 tablespoons olive oil
  • 2 sprigs of rosemary
  • 1 tablespoon olive oil butter blend
  • 2 tablespoons bacon pieces, small cubed and caramelized
  • 1 cup Alba mushrooms, *any mushrooms will do
  • 1 shallot, peeled and sliced
  • 1 tablespoon roasted garlic, can be store bought
  • 1 cup Brussels sprouts, cleaned and quartered
  • 1 pinch Cajun seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil butter blend
  • 1 tablespoon shallot, chopped
  • 1 garlic clove, minced
  • ½ cup red wine
  • 1/3 cup orange juice
  • 1 cup marscapone
  • 1 tablespoon orange marmalade
  • 1 teaspoon Grand Marnier

Comments

Hi. I enjoyed the show today and would like to prepare the vegetable sauté for my family. Can you please tell me where to find the 'olive oil butter blend'. I am not familiar with this product. Also, approximately how long does it take to caramelize the bacon pieces and can that be done in the same pan? Thank you so much!

Add new comment