Pat Pork Chops dry and season generously with Fleur de Sel and Freshly Ground Black Pepper.
Heat Duck Fat in a heavy-bottomed skillet (cast iron preferred) over medium-high heat. Sear Pork Chops for 5-6 minutes per side, until deeply browned and cooked through (internal temperature of 145°F/63°C). Rest for 5 minutes.
In a separate skillet, melt 2 tablespoons of Butter over medium heat. Add Mixed Wild Mushrooms and cook until browned and softened, about 8-10 minutes.
Add Shallots to the skillet and cook for 2 minutes more.
Deglaze the skillet with Dry Madeira Wine, scraping up any browned bits from the bottom. Cook until Madeira is almost evaporated.
Add Veal Stock and bring to a simmer. Reduce heat and cook until sauce has thickened slightly, about 5-7 minutes.
Stir in Heavy Cream and Black Truffle Paste. Season with Salt and Pepper to taste.
Whisk in remaining 2 tablespoons of Butter until emulsified.
Slice Pork Chops and arrange on plates. Spoon Black Truffle Cream Sauce over Pork Chops and garnish with Fresh Parsley.
Serve immediately.
Ingredients
4
44Pork Chops-bone-in, about 1.5 inch thick, heritage breed
Pat Pork Chops dry and season generously with Fleur de Sel and Freshly Ground Black Pepper.
Heat Duck Fat in a heavy-bottomed skillet (cast iron preferred) over medium-high heat. Sear Pork Chops for 5-6 minutes per side, until deeply browned and cooked through (internal temperature of 145°F/63°C). Rest for 5 minutes.
In a separate skillet, melt 2 tablespoons of Butter over medium heat. Add Mixed Wild Mushrooms and cook until browned and softened, about 8-10 minutes.
Add Shallots to the skillet and cook for 2 minutes more.
Deglaze the skillet with Dry Madeira Wine, scraping up any browned bits from the bottom. Cook until Madeira is almost evaporated.
Add Veal Stock and bring to a simmer. Reduce heat and cook until sauce has thickened slightly, about 5-7 minutes.
Stir in Heavy Cream and Black Truffle Paste. Season with Salt and Pepper to taste.
Whisk in remaining 2 tablespoons of Butter until emulsified.
Slice Pork Chops and arrange on plates. Spoon Black Truffle Cream Sauce over Pork Chops and garnish with Fresh Parsley.
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