Best pork chop recipe EVER, Mushroom Madeira Wine Pork Chops

A few years ago I cooked through all of the chefs on Food Network. I’ve grown a lot as a chef since I first did this, and I’ve learned important things like, take pictures. That means future Ticia is updating these old posts. This time I remade the Mushroom Madeira Wine Pork Chops which we loved the first time I made it, and I even added it to my Tried and True Recipes.

Sarah over at I Blame My Mother is hosting a cook through the Food network chefs blog party inspired by Julie and Julia. I thought it sounded fun, and a great way to try out new recipes.

This week we tried a recipe by Aaron McCargo Jr, Pork Chops with Madeira Sauce.

So, here goes Mushroom Madeira Wine Pork Chops:

Mushroom Madeira Wine Pork Chops Ingredients

(with my comments added in parenthesis):
1 tablespoon grapeseed oil (I changed this out for sesame oil, I have sesame oil, grapeseed oil is not sold at Wal-Mart)
2 (1 1/2-inch) pork chops
Salt and coarsely ground black pepper
Madeira Sauce, recipe follows
tablespoons butter, divided
1 tablespoon minced shallots
1 tablespoon minced garlic
5 to 6 cremini mushrooms, sliced (plain old button mushrooms presliced, because I butcher mushrooms when slicing them, you can get portobello mushrooms at Wal-Mart, but not cremini, and my husband dislikes portobello)
1 tablespoon all-purpose flour
1/2 cup Madeira wine (not sold at Wal-Mart either, and I don’t want to spend a long time searching for it with 3 pre-schoolers, my husband found it on his 2nd trip to the wine store)- Future Ticia 2022 would like to point out this can be found on the aisle where the cooking sherry is along with a white cooking wine, and red cooking wine– I was incorrect, it’s Marsala wine that’s sold there. Madeira really is a specialty wine
1/4 cup beef broth (I use homemade chicken broth)
1 teaspoon chopped fresh thyme leaves (picked a handful from the garden, I only successfully grow herbs)
1 tablespoon chopped fresh parsley leaves (used dried, I don’t grow parsley)

Preheat oven to 400 degrees F.

Putting together Pork Chops with Mushroom Madeira Sauce

In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.

(I transferred the pork chops to a stoneware dish, and made the Madeira sauce while the pork chops finished baking, I thought otherwise it’d get too cold, and let me tell you, as a Mom I have a lot of experience eating cold food, and while Mushroom Madeira Wine Pork Chops still tastes good, it’s much better hot.)

Making Mushroom Madeira Sauce

In the same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.

So the results: We LOVED the Mushroom Madeira wine pork chops. I’d say this is one of those great dishes to make to impress your in-laws. It looks really fancy but isn’t anywhere near as fancy as it seems.
One thing we did figure out is to double the sauce for next time, it’s very flavorful and yummy, and we like sauce in our family.

Future Ticia here, I’ve remade the recipe so I can actually have pictures for this post. As a result, I can tell you this recipe also works with Marsala wine, which is what I accidentally made it with the second time, but….. it obviously tastes different. It was still delicious.

Go to I Blame My Mother for more recipes. For next week I’m going to make pesto lasagna….. yum.

Future Ticia here, it looks like I never made the pesto lasagna, which is a shame because that sounds amazing.

Yield: 5

Best pork chop recipe EVER, Mushroom Madeira Wine Pork Chops

Print

Pork chops with Mushroom Madeira wine sauce over them.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 tablespoon sesame oil
• pork chops
• salt and coarsely ground black pepper
• butter
• 1 minced shallot
• 1-2 cloves of garlic minced
• sliced mushrooms
• 1 tablespoon flour
• 1/2 cup Madeira wine
• 1/4 cup beef broth
• 1 teaspoon thyme leaves
• 1 tablespoon parsley

Instructions

1. Brown the pork chops in the sesame oil for about two minutes on each side. Season the pork chops with salt and pepper.
2. Transfer pork chops to an ovenproof dish and cook for 6-10 minutes in 400 degree oven.
3. While the pork chops are cooking, make the sauce. Add 1 tablespoon of butter, the shallots, garlic, and mushrooms. Cook over medium heat until carmelized.
4. Add flour and mix to a paste. Then add the wine and deglaze the pan.
5. Lower the heat, add the beef broth and simmer for a few more minutes.
6. Remove from heat and mix in the remaining tablespoon of butter and the herbs. Once the butter has melted, pour the sauce over the pork chops.

Notes

We served this with buttered egg noodles.

More delicious recipes to try

• Scones recipe (super adaptable recipe)
• Rosemary Pork Chops of Yummyness  recipe
• Egyptian Beef and Lentils recipe
• Lazy Man’s Chicken Cordon Bleu recipe
• Homemade Cream of Chicken Soup recipe