Oven-Braised Porterhouse Pork Chop

For my money, you can’t beat a Porterhouse cut Pork Chop. About one inch thick, I pan seared it then braised it in the oven in sherry and stock with shallots and mushrooms. Fork tender when done! The pan sauce reduction is elegant and smooth and not too heavy.

Ingredients:

• 2 (bone in porterhouse) pork chops, about 1 inch thick

• Kosher salt

• 2 tbsp olive oil, divided

• 2 tbsp unsalted butter, divided

• 3-4 ounces of mushrooms, sliced

• 1 medium shallot, diced

• 1/2 cup dry sherry

• 1 1/2 cups chicken stock

• 1 tbsp cornstarch

• Fresh cracked black pepper

• Chopped parsley

Directions:

• Preheat the oven to 325 degrees.

• Bring the chops to room temperature and dry with paper towels if needed. Season with Kosher salt. I always hold the black pepper until later as it will burn in a hot sear.

• Heat a large skillet over medium high heat and add 1 tbsp of olive oil then 1 tbsp of butter. When the oil is hot, add the chops and let sear for about 2-3 minutes. Turn over and sear on the others side. Then, using tongs, turn on their sides to brown and render any fat left on the cops. Remove the chops to a plate and set aside.

• Drain all the oil from the skillet and wipe out with a paper towel. If using a stainless steel skillet, you should have some fond on the bottom, do not wipe that out.

• Turn heat to medium low and add 1 tbsp of olive oil and 1 tbsp of butter. Then add the mushrooms and shallots and saute, stirring constantly. Add more oil if needed. When the mushrooms have begun brown (about 4-5 minutes), add the sherry and simmer, scraping the bottom of the skillet with a wooden spoon. When the sherry is almost gone, add the stock. Bring to a simmer then nestle the chops back in the skillet, spooning the mushrooms and shallots onto the top of the chops. Make sure their is enough liquid to almost cover the chops, but not completely. Season the chops with fresh cracked black pepper.

• Cover the skillet with a tight fitting lid and place in the oven for about 1 1/2 hours, until the chops are fork tender.

• Remove the skillet from the oven. Scrap off all the mushrooms from the chops and place in a small bowl. Place the chops on a plate and cover with foil.

• Strain the liquid through a sieve and reserve, then place back in the skillet.

• Over medium heat, bring the liquid to a simmer. Mix 1 tbsp of cornstarch in 2 tbsp of water. When the sauce simmers, add the cornstarch slurry and allow the liquid to thicken a bit.

• Add 1 tbsp of cold butter to the liquid. Turn off the heat, whisk until the butter has emulsified and the sauce is smooth. Taste and reseason if necessary.

• To serve, plate the chops and top with some of the mushrooms and shallots then spoon over some of the pan sauce. Garnish with chopped parsley.