Peppercorn Press

Pork with Chanterelle Zinfandel Sauce

Recently we were at the Pike Place Public Market and stumbled across a vendor selling wonderful fresh chanterelle mushrooms.  We immediately bought a couple of pounds and proceeded to speculate on what we would make with them.  The next day this savory dish of pork chops over pasta was born.  This is a great way to liven up pork chops.  It is elegant enough for special occasions, but is so delicious that you will want it on your regular menu.

Chanterelle Mushrooms

Pork with Chanterelle Zinfandel Sauce

Ingredients

4 boneless pork chops, thin

½ cup flour

½ teaspoon granulated garlic

½ teaspoon onion salt

½ teaspoon white pepper

2 tablespoons olive oil

salt and pepper, to season pork

SAUCE

1 tablespoon butter

3 cups chanterelle mushrooms, chopped

2/3 cup white onion, minced

2 large garlic cloves, minced

½ teaspoon fresh thyme (or 1/8 teaspoon dried)

½ cup chicken stock

½ cup good white zinfandel

1 tablespoon corn starch with ¼ cup water, whisked

salt and pepper, to taste

1 lb pasta (linguini or spaghetti)

fresh parsley, chopped for garnish

Preparation

Mix flour, granulated garlic, onion salt, white pepper and salt into a shallow bowl or plate.  Heat olive oil in a large frying pan over medium heat. Sprinkle salt and pepper on both sides of each pork chop, then dredge lightly in the flour mixture.  Place the pork chops into the pre-heated oil and fry until dark golden brown on each side, turning once.  Cooking times may vary due to the thickness of your cut.  Check the internal temperature to ensure it has reached 170 degrees.

In a large stockpot, boil water and cook pasta according to package directions.

In a large saucepan over medium heat, melt the butter.  Add the mushrooms, onions, garlic and thyme then sauté until the onions are very tender, approximately 12 minutes.  Add chicken stock and white wine to the mushroom mixture.  Simmer covered, over low heat until liquid is partially reduced.  Add the cornstarch/water mixture into the sauce, stirring constantly until sauce thickens.  Add salt and pepper to taste.

To plate, place drained pasta on a plate then top with the pork chop.  Ladle the mushroom sauce over the pork and pasta.  Sprinkle with parsley just before serving.

Serves 4.