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Porcini Mushroom Braised Pork Loin Chops (Or Chicken)

Porcini Mushroom Braised Pork Loin Chops (Or Chicken)
Cooking Time:
Imperial (US)
  • 1/2 cup dried porcini mushrooms, about 1/2 ounce
  • 2 cups water
  • 4 boneless pork sirloin chops (not center cut loin)
  • 2 tsps Kosher salt
  • 2 tsps Herbes d'Provençe
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 strips thick sliced bacon
  • 1/2 onion, diced
  • 1/2 cup red wine
  • 2 tbsps butter
  • 2 tbsps flour
  • 12 crimini brown mushrooms, sliced
Heat the 2 cups water to boiling, add the porcini mushrooms. Turn off the heat and let the mushrooms soak for about 30 minutes.
Have the meat at room temperature. Dry the meat with paper towels. Wet meat will not brown.
Season the meat with the salt and herbs.
In a large skillet, heat 1 Tbl butter and 1 Tbl olive oil over medium high heat until butter just begins to brown. Brown the meat on both sides, in batches if needed, and remove to a plate.
Turn the heat down to low. Slice the bacon crosswise into 1/4" strips and add to the pan. When the fat starts rendering, add the onions. Continue to cook, stirring for about 5 minutes. Turn up the heat, add the red wine and continue to stir, scraping up the bits of meat. Pour all into a small bowl.
Drain the porcini mushrooms, RESERVING the liquid. Mince the porcini mushrooms up fine.
Put the skillet back on the stove over medium heat. Melt the 2 Tbl butter. With a whisk, add the flour and whisk until it is a paste. Continue to cook the paste for a few minutes until it turns slightly brown. Now whisk in the reserved porcini liquid. Turn the heat to low. Add the bacon, onions, wine liquid and minced porcini. Stir to combine.
Return the meat to the pan, coating the pieces in the sauce. Add the crimini mushrooms on top, letting some fall down in the sauce. Cover the skillet and simmer very low for about 30 minutes.
Serves 4.
Chicken Variation:
Replace the pork sirloin with 8 boneless, skinless chicken thighs (I prefer organic because they taste better.)
Make the recipe the same as above.
Recipe by Jane O'Riordan
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