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Pork with mushroom and Quebec cheese sauce
Preparation
15 min
Cooking time
25 min
Servings
4
Ingredients
- 60 ml (4 tbsp) butter
- 25 ml (1 tbsp + 2 tsp) flour
- 250 ml (1 cup) demi-glace or 500 ml (2 cups) veal stock, reduced by half
- 30 ml (2 tbsp) French shallot, thinly sliced
- 250 ml (1 cup) oyster mushrooms, torn into pieces
- 250 ml (1 cup) portobello mushrooms, cut into 2 cm (3/4 in.) dice
- 1 garlic clove, minced
- 250 ml (1 cup) white wine
- 125 ml (1/2 cup) 35% cooking cream
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) chopped parsley
- 30 ml (2 tbsp) vegetable oil
- 4 pork chops, French trimmed, about 250 g (1/2 lb) each
- 4 slices of St-Fidèle cheese (or other Quebec hard cheese)
Preparation
- In a saucepan, melt 15 ml (1 tbsp) of the butter over medium heat.
- Add the flour, stirring constantly.
- Cook for another minute.
- Add the cold demi-glace to the roux.
- With a whisk, stir until completely dissolved.
- Simmer over medium heat for about 5 minutes.
- Pass through a fine sieve over a bowl to strain the thickened demi-glace.
- Set aside.
- Preheat the oven to 190°C (375°F).
- Wash the saucepan.
- Heat 30 ml (2 tbsp) of butter over medium heat.
- Sweat the shallot for 2 to 3 minutes.
- Add the mushrooms and brown for about 2 minutes, stirring frequently.
- Add the garlic and cook one minute more, stirring constantly.
- Add the white wine and reduce by half.
- Add the thickened demi-glace to the reduction. Add the cream.
- Season with salt and pepper.
- Stir and simmer for about 5 minutes.
- Finish the sauce by adding chopped parsley at the last minute.
- Meanwhile in a skillet, heat the oil and the remaining butter over medium-high heat.
- Season the chops with salt and pepper.
- Brown for 2 minutes on each side.
- Place the pork chops on a baking sheet.
- Place in the oven and cook for about 15 minutes (the chops should be slightly pink in the centre).
- Turn off the oven.
- Top each chop with a slice of cheese and place in the oven.
- Keep warm until the cheese has melted.
- Arrange on plates.
- Top the meat with sauce (or serve the sauce in a gravy boat).
- Serve with mashed potatoes and Vichy carrots.
