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!
.jpg "Champagne Pork Chops with Mushrooms")
.jpg "Champagne Pork Chops with Mushrooms")
Champagne Pork Chops with Mushrooms
2018-03-18 19:07:32
Ingredients
- 2.5 lbs pork chops so 6 thick ones
- 5 tbsp butter total
- 2 large shallot, minced
- 1 1/2 cup Champagne
- 1-2 packs sliced mushrooms (we went with two!)
- 2 tbsp fresh or dried tarragon (chopped)
- fresh lemon juice (to garnish)
- salt and black pepper to taste
Instructions
- Preheat oven to 325 degrees.
- Heat your cast iron skillet on high and let it warm up (so the pork will sear well).
- After a minute or two, add 2 tbsp of butter.
- Then add your pork chops to the skillet and seer for 3 minutes on each side.
- Remove pork chops and place them on a plate.
- Turn heat down to low and add 1 tbsp of butter and the shallots.
- Cook shallots for 2 minutes.
- Add the Champagne and stir well with the shallots.
- Place the pork back in the skillet, baste with the Champagne sauce and place in the oven.
- 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.
- Heat 2 tbsp of butter in another large pan.
- Add the mushrooms and cook until nice and golden brown.
- Remove pork from oven and add the sauteed mushrooms.
- Stir in the tarragon and drizzle with lemon juice.
Notes
- 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.
- You could skip the tarragon and lemon juice and it's still really good!
Adapted from Cooking with Curls
Adapted from Cooking with Curls
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