Pork Chops With Morel Sauce Recipes

17 WAYS TO COOK MOREL MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious morel mushroom recipe in 30 minutes or less!

PORK CHOPS WITH MOREL SAUCE

Steps:

• Preheat oven to 350 degrees.
• Combine cooking oil and thyme in small dish; set aside.
• Soak mushrooms in 1 cup warm water 30-60 minutes.
• Dust chops with seasoned flour; pat off excess.
• Heat large ovenproof skillet on medium-high. Add just enough olive oil to coat bottom of pan and heat until oil faintly smokes.
• Carefully place chops in pan. Turn when carmelized (edges turn paper-bag brown about 1/4 of the way up the sides), 3-5 minutes.
• Top each chop with 1/4 Tbsp butter; drizzle with the thyme seasoned cooking oil (basting oil).
• Place skillet with chops in oven and bake 15-20 minutes, until thermometer inserted into thickest part of chops reads 145 degrees.
• Meanwhile, manually squeeze water from mushrooms (save liquid). Slice mushrooms in half lengthwise.
• Heat 1 tsp butter in medium skillet on medium-high. Stir in shallots and mushroom. Add wine and reserved mushroom liquid; simmer until almost dry, 10-15 minutes.
• Stir in demi-glace and Quark; heat to simmering.
• Add remaining 1 tsp butter.
• Remove skillet from oven; let chops rest 5 minutes to reach 150 degrees.
• Serve sauce over chops.

PORK CHOPS WITH MORELS

Steps:

• Wash the morels in two to three changes of water. Pat them dry and cut them into halves or quarters, according to their size.
• Preheat oven to 400 degrees. Fry chops in a small roasting pan for three minutes on each side in a tablespoon of butter and oil until each side is brown. Season with salt and pepper.
• Pour the fat from the pan and place the chops and the pan in the oven for six to eight minutes. Remove the chops from the oven and keep them warm on a plate.
• Make the sauce. Cook the morels in the remaining butter for three minutes. Add the sherry and reduce by half. Add the cream and simmer until the sauce has a velvety consistency. Correct seasoning and add lemon juice to taste. Place chops on a serving dish and reheat in the oven for two to three minutes. Add any juices released by the chops to the sauce. Pour sauce over and around chops, sprinkle with tarragon and serve.

ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM PAN SAUCE

Steps:

• Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
• Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
• Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
• Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.

MOREL SAUCE

Steps:

• In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam). Stir mixture over moderate heat until caramel is dissolved,
• about 3 minutes. Remove pan from heat.
• In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes. Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.
• Remove pan from heat and stir in caramel mixture. Sauce may be prepared up to this point 2 days ahead and chilled, covered. Chill morels separately, covered. Reheat sauce over moderate heat before proceeding with recipe. Add morels to sauce with salt and pepper to taste. If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice.
• To soak dried Morels:
• Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes. Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired. Pat drained morels dry with paper towels. (Do not eat raw morels as they can cause digestive disorders.)

PORK LOIN WITH MOREL STUFFING

Steps:

• In a small bowl soak morels in boiling water for 30 minutes and transfer with a slotted spoon to paper towels to drain. Pour soaking liquid through a sieve lined with a dampened coffee filter or paper towel into a small saucepan and simmer until reduced to about 1/3 cup, about 10 minutes. Add one third morels and reserve. Finely chop remaining morels. Morels may be prepared up to this point 1 day ahead and chilled, covered.
• Preheat oven to 375°F.
• In a large skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sauté shallot and garlic until softened. Transfer mixture to a bowl and stir in chopped morels, bread crumbs, parsley, and salt and pepper to taste. Stuffing may be made 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• To make a hole for stuffing that runs through center of pork loin, pat loin dry and, beginning in the middle of one end, with a long, thin, sharp knife make a lengthwise incision toward center of loin. Repeat procedure from opposite end of loin (to complete hole running through middle). With handle of wooden spoon or your fingers open up incision to create a 1 1/2-inch wide opening. Working from both ends of loin, pack stuffing into opening, pushing towards center. Season outside of loin with salt and pepper.
• In skillet heat remaining 1/2 tablespoon oil over high heat until hot and just about smoking, and brown loin on all sides, about 1 1/2 minutes total. Transfer loin to a flameproof roasting pan and roast in middle of oven for about 1 hour, or until a meat thermometer inserted in center of meat (but to the side of the stuffing) registers 160°F. Transfer loin to a cutting board and let stand 10 minutes.
• While loin is standing, on top of stove add lime juice to roasting pan and deglaze over moderate heat, scraping up brown bits. Add stock or demiglace and reserved morel liquid with morels and simmer sauce, stirring occasionally, 5 minutes.
• Slice pork loin and serve with sauce.