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Champagne Pork Chops with Mushrooms

Got any Champagne leftover from the weekend? Great, then I have the perfect recipe for you! If you don’t, it might be worth getting an inexpensive split.

I would normally be too cheap to buy Champagne just for a recipe, but I had a little leftover from Spring Break. Anway, I am so glad I did. This dish was really good!! I don’t usually love pork chops because mine tend to be a little dry but these were anything but dry. They were tender, juicy, and they had so much flavor!  And I know, the recipe below looks a little more complex than I normally like in my recipes but I promise, it’s really easy to make!!  Everyone in our family loved it! I hope your family loves it too!

 
Champagne Pork Chops with Mushrooms
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Ingredients
  1. 2.5 lbs pork chops so 6 thick ones
  2. 5 tbsp butter total
  3. 2 large shallot, minced
  4. 1 1/2  cup Champagne
  5. 1-2 packs sliced mushrooms (we went with two!)
  6. 2 tbsp fresh or dried tarragon (chopped)
  7. fresh lemon juice (to garnish)
  8. salt and black pepper to taste
Instructions
  1. Preheat oven to 325 degrees.
  2. Heat your cast iron skillet on high and let it warm up (so the pork will sear well).
  3. After a minute or two, add 2 tbsp of butter.
  4. Then add your pork chops to the skillet and seer for 3 minutes on each side.
  5. Remove pork chops and place them on a plate.
  6. Turn heat down to low and add 1 tbsp of butter and the shallots.
  7. Cook shallots for 2 minutes.
  8. Add the Champagne and stir well with the shallots.
  9. Place the pork back in the skillet, baste with the Champagne sauce and place in the oven.
  10. Bake in the oven for 45-50 minutes (for thick 2 inch pork chops) or 30-35 minutes for thinner chops) or until thoroughly cooked.
  11. Heat 2 tbsp of butter in another large pan.
  12. Add the mushrooms and cook until nice and golden brown.
  13. Remove pork from oven and add the sauteed mushrooms.
  14. Stir in the tarragon and drizzle with lemon juice.
Notes
  1. Tip: In order to get the mushrooms nice and brown, I'll pour out the excess liquid (water) once they have cooked for about 5 or so minutes. You can even use a paper towel or two so soak up the excess water.
  2. You could skip the tarragon and lemon juice and it's still really good!
Adapted from Cooking with Curls
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