Braciole di maiale in salsa ai funghi

Ingredienti

• 4 thick-cut pork chops (bone-in or boneless)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 large yellow onion (thinly sliced or diced)
• 16 ounces crimini mushrooms (sliced)
• salt and pepper (to season)
• 2 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• 3 cloves garlic (minced)
• 3 tablespoon butter (salted or unsalted)
• 4 tablespoon all-purpose flour
• 2 cups low-sodium chicken broth (or homemade chicken stock)
• ½ cup heavy cream (half-and-half or whole milk, at room temperature)
• fresh thyme or parsley (to garnish)

Preparazione

1. 1

   Prepare the Pork Chops: Pat the pork chops dry with paper towels and season both sides with salt and black pepper. (Optional: Add a pinch of garlic powder, onion powder, paprika, or cayenne for extra flavor.)Tip: Time allowing, allow the pork chops to rest at room temperature for 15-30 minutes. This will give them time to come to room temperature, promoting more even cooking.

2. 2

   Sear the Pork Chops: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is hot and the butter is foaming, carefully add the seasoned pork chops. Sear for 3–4 minutes per side until golden brown. (Thicker chops may not cook through at this stage—that’s okay! You’ll finish them later in the gravy.) Transfer the seared chops to a plate, cover with foil, and set aside.

3. 3

   Cook the Onions: Return the same skillet to the stovetop over medium heat. Add the remaining 1 tablespoon of olive oil, then stir in the diced onions. Cook the onions, stirring occasionally, for 4-6 minutes.

4. 4

   Add the Mushrooms: Stir in the sliced mushrooms and continue to cook for 6-8 minutes. or until the mushrooms are soft and the onions are lightly caramelized.

5. 5

   Season: Season with Italian seasoning, red pepper flakes (optional), salt, and pepper. Stir in the minced garlic and sauté for another 30–60 seconds, until fragrant.

6. 6

   Making the Roux: Reduce the heat to medium-low and add 3 tablespoons of butter. Once melted, sprinkle in 4 tablespoons of all-purpose flour, stirring continuously to coat the mushrooms and onions evenly. Cook the flour mixture for 1–2 minutes to remove the raw flour taste.

7. 7

   Adding the Broth and Cream: Slowly pour in 2 cups of chicken broth, whisking or stirring continuously to avoid lumps and create a smooth, thickened gravy. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5 minutes, stirring occasionally. Stir in the ½ cup of heavy cream and let the gravy warm through. Do not boil.

8. 8

   Return the Pork Chops to the Pan: Nestle the pork chops back into the pan, spooning some of the mushroom gravy over the top. Cover and simmer over low heat for 5–7 minutes, flipping the chops once halfway through, until they’re fully cooked through and reach an internal temperature of 145°F.Tip: If you prefer, to finish cooking your pork chops in the oven, transfer them to a baking sheet lined with parchment paper or foil, and place them in a 350°F oven for 8–10 minutes, or until they register 145°F.

9. 9

   Garnish and Serve: Sprinkle with freshly chopped parsley or thyme for a burst of color and flavor.