Farmers Market Season is here! Pork Chops with Morel Mushroom Brandy Cream Sauce is the Sunday Supper that I love making during this time of year.
I truly use this as an inspiration for all my Summer meals. Local, sustainable and oh so delicious produce right at your finger tips. But I discovered much more when visiting my local farmers market here in Missoula. A local farm/butcher is making all of my meat dreams come true. Gorgeous and giddy that’s all I can describe with my first visit. I literally could have bought the whole cart. But I settled on these beautiful pork chops because I could not resist turning them into a masterpiece that would shortly be consumed for Sunday Supper.
Morels just happen to be in season and these are locally foraged. We have an incredible growing season for morels here in Montana. They’re everywhere and they are so so good. Typically look for smaller morels, dry is key, and fresh. Ones that are soggy or look wilted, stay far away. If using dried morels, reconstitute in warm beef stock or water, dry thoroughly with paper towels and cook in recipe.
I absolutely adore flowered chives. They usually flower in late May and early June. Not many people know that chives have these pretty little purple flowers and they’re edible! They have a mild chive flavor and you can use them in everything from eggs to soups to salads. I buy a big bunch and trim the stems and place in a glass of water in the fridge to store.
Pork Chops with Morel Mushroom Brandy Cream Sauce is a one pan job, which is super convenient. The perfect pan for the job is a Lodge cast iron. It’s heavy bottomed and will evenly sear the pork chops so perfectly.
Very easy meal to put together, serve with your choice of starchy side. Buttered noodles, cauliflower mash or garlic mashed potatoes are all good options.
Wine Pairing Recommendation: Mushrooms love being paired with Pinot Noir, but don’t be scared to venture out to Italy and try a Nebbiolo with this dish. It’s mind blowingly good.
Pork Chops with Morel Mushroom Brandy Cream Sauce
One pan wonder! An easy and impressive meal that will quickly become a favorite. The use of lemon brightens this dish and brings out the flavor of the mushrooms. Nutmeg will add a little something extra. Optional if nutmeg isn't your thing.
- 2 tablespoons Olive Oil
- 4 whole Pork Chops
- 2 tablespoons Butter
- 8 ounces Morel Mushrooms, trimmed and halved
- 1 whole Shallot, minced
- 2 cloves Garlic, minced
- 1/2 cup Brandy or Cognac
- 1 cup Heavy Cream
- 1 teaspoon Worcestershire
- 1 teaspoon Lemon Juice, about 1 big wedge
- 1 pinch Nutmeg
- Kosher Salt and Ground Black Pepper, to season
- Chives, chopped for garnish
- Step 1 In a large heavy bottomed skillet add the olive oil and bring to high heat. Season pork chops with salt and pepper and add to the pan. Cook 2-3 minutes per side until golden brown and seared. Remove to a plate and set aside.
- Step 2 Add butter to the pan and add morel mushrooms. Saute in butter until mushrooms are tender, about 5-7 minutes. Add shallot and garlic, cook until fragrant and soft, about 1-2 minutes. Turn heat down and add brandy. Careful when doing this, it could produce a flame. Simmer the brandy until reduced slightly. Add heavy cream and simmer for 10 minutes until thickened. Season with a pinch of kosher salt and ground black pepper. Stir in Worcestershire sauce, lemon juice and add the pinch of nutmeg. This will brighten the sauce.
- Step 3 Add pork chops back to the skillet and simmer together for 5 minutes. Turn heat off and garnish with chives. Serve immediately.
Eat Local. Buy Local.
Savor and Enjoy!