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Pork Chops with Marsala and Porcini Mushroom Sauce

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095408 Row Pork 19
  • 360 milliliters very hot water
  • 15 grams dried porcini mushrooms
  • 4 pork rib chops, each 225 to 280 grams and 2 to 2.5 centimeters thick
  • 3¼ teaspoons minced fresh rosemary, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 340 grams fresh cremini mushrooms, sliced
  • 100 grams thinly sliced scallions (white and light green parts only), divided (9 scallions)
  • 120 milliliters good-quality dry marsala
  • 120 milliliters low-sodium chicken broth
  • 75 milliliters heavy whipping cream

Instructions

  • Pour the water into a 500-milliliter glass measuring cup, add the dried porcini mushrooms, stir to submerge, and cover with a plate. Soak until the mushrooms are soft, 20 to 30 minutes. Line a wire sieve with a moistened paper towel. Strain the soaking liquid through the sieve into a small bowl to remove any grit, and reserve 240 milliliters. If the porcini mushroom pieces are large, roughly chop them and set aside.
  • While the mushrooms are soaking, prepare the pork chops. In a small bowl combine 2 teaspoons of the rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Brush the pork chops on both sides with the oil and season evenly with the spices.
  • Prepare the grill for direct cooking over high heat (230° to 290°C).
    Prepare the grill for cooking over high heat (260°C).
  • In a large skillet over medium-high heat on the stove, melt the butter. Add the cremini mushrooms and cook until they release their liquid and become tender and browned, 7 to 8 minutes, stirring frequently. Stir in the drained porcini mushrooms, 75 grams of the scallions, and the remaining 1¼ teaspoons rosemary. Sauté for 2 minutes. Add the marsala and boil until reduced by about half, 1 to 2 minutes. Add the broth and the 240 milliliters reserved porcini soaking liquid, leaving any sediment behind. Boil until slightly reduced, 3 to 4 minutes. Stir in the cream and boil until the liquid thickens to your desired sauce consistency, 3 to 5 minutes. Season the sauce with ½ teaspoon salt and ¼ teaspoon pepper.
  • Brush the cooking grates clean. Grill the pork chops over direct high heat, with the lid closed, until still slightly pink in the center, 6 to 8 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Spoon the mushroom sauce over the pork chops and top with the remaining 25 grams scallions. Serve warm.
    Brush the cooking grates clean. Grill the pork chops over high heat, with the lid closed, until still slightly pink in the center, 6 to 8 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Spoon the mushroom sauce over the pork chops and top with the remaining 25 grams scallions. Serve warm.

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