Pork Chops with Wild Mushrooms & Artichokes Paired with Roasted Brussels Sprouts

Wegmans

Category

Pork is good for you!

There is so much to love about this dish!! Beautiful Circle B Ranch Pork Chops, Wild Mushrooms, and Artichokes. It is delicious!! Enjoy!

Ingredients

    For the Chops

    • 4 boneless or bone in Circle B Ranch pork chops (about 2 lbs.)
    • Wegmans Pan Searing Flour or Wondra
    • 3 tsp. olive oil
    • 1 tsp. butter
    • 1 tsp. + 2 Tbsp. shallots, chopped
    • 3 tsp. thyme, chopped, divided
    • 2 medium garlic cloves, peeled & chopped
    • 2 packages (8 oz. each) mushrooms, variety
    • 1 package (12 oz.) artichoke hearts
    • ½ cup white wine
    • 2 Tbsp. veal demi-glace

    For the Brussels Sprouts

    • 1 lb. Brussels sprouts, bottoms trimmed, quartered
    • 2 Tbsp. olive oil

    Directions

      For the Chops

      1. Preheat oven to 350° F. Lightly coat pork chops with pan searing flour; pat off excess.

      2. Heat oil in oven-proof skillet on medium-high, until oil faintly smokes.

      3. Place chops carefully in hot oil. When sides have changed color about ¼ of way up, 2-3 minutes, turn. Place in oven; cook until internal temperature reaches 150°, 8-10 minutes. Check by inserting thermometer halfway into thickest part of meat.

      4. Remove pan from oven, return to MEDIUM heat. Add butter, 1 tsp. shallots and 1 tsp. thyme to pan. Baste meat about 30 seconds with butter mixture. Remove meat from pan. Keep warm.

      5. Add remaining shallots and garlic to pan; sauté 2 minutes. Add mushrooms, salt and pepper to taste; sauté 5 minutes.

      6. Add remaining thyme; sauté 2 minutes. Add artichokes, wine, and demi-glace; simmer 2 minutes. Spoon sauce over pork chops.

      For the Brussels Sprouts

      1. Preheat oven to 350° F. Combine Brussels sprouts and oil in baking dish; salt and pepper to taste.

      2. Place dish on oven center rack; roast 40-45 minutes until tender.