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Pork Chops with Marsala and Porcini Mushroom Sauce

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

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  • 1½ cup very hot water
  • ½ ounce dried porcini mushrooms
  • 4 pork rib chops, each 8 to 10 ounces and ¾ to 1 inch thick
  • 3¼ teaspoons minced fresh rosemary, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 12 ounces fresh cremini mushrooms, sliced
  • 1 cup thinly sliced scallions (white and light green parts only), divided (9 scallions)
  • ½ cup good-quality dry marsala
  • ½ cup low-sodium chicken broth
  • ⅓ cup heavy whipping cream

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Instructions

  • Pour the water into a 2-cup 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 1 cup. 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 (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • 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, ¾ cup 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 1 cup 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 ¼ cup scallions. Serve warm.
    Brush the cooking grates clean. Grill the pork chops over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 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 ¼ cup scallions. Serve warm.
    Brush the cooking grates clean. Grill the pork chops over high heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 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 ¼ cup scallions. Serve warm.

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