Braciole di maiale con salsa ai funghi

Ingredienti

• 4 bone-in ribeye or frenched pork chops (about 2.5 lbs)
• 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
• 1 teaspoon garlic powder
• 1/2 teaspoon ground nutmeg
• Kosher salt & fresh ground black pepper, to taste
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion, cut & sliced into half moons
• 10 ounces sliced mushrooms of choice (we like shiitake or baby bella)
• 4 cloves of garlic, finely minced
• 6-8 sprigs fresh thyme, de-stemmed
• 2 cups chicken stock or broth
• 1/2 cup heavy whipping cream

Preparazione

1. 1

   Use a paper towel to pat dry the pork chops on both sides. Season the chops with Cajun seasoning, garlic powder, ground nutmeg, and salt/pepper- to taste, on all sides. Use your hands (fitted with disposable gloves, if desired) to massage the spices into the chops. Then set the pork chops aside.

2. 2

   Add the flour to a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour. Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.

3. 3

   In a large non-stick skillet (at least 10 inches or larger), heat the butter/olive oil over medium heat.

4. 4

   Once the mixture sizzles, gently swirl the skillet to evenly coat the bottom, and add the pork chops to the skillet. Careful not to overcrowd the pan; depending on the size of your chops, you may have to cook them in batches. Cook the pork chops for about 4-5 minutes on each side, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and tent them with foil.

5. 5

   Add the onion and mushrooms to the skillet and sauté, stirring often. Allow the onion and mushrooms to break down and caramelize until they reach a deeply golden-brown color, about 10-12 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.

6. 6

   Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until all the flour begins to dissolve. The flour should absorb most, if not all, of any butter/oil left in the skillet, making sure that all the flour has fully dissolved.

7. 7

   Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken slightly, about 2 minutes.

8. 8

   Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.

9. 9

   Add in the pork chops along with any residual juices, and spoon the mushroom gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more. The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.

10. 10

    Then remove from the heat and let the dish cool for 5 minutes. Serve the smothered pork chops immediately alongside your favorite sides like mashed potatoes, rice, veggies, or other desired side items. Enjoy!