Braised Pork Chops with Tomatoes, Cream and Porcini Mushrooms

August 19th, 2020

It has been a long summer. I haven’t been blogging and I apologize for not letting all of you know that all is well with me. We have been staying at home as many others have also. I just needed a break from social media for a while. But I am back and following all of you again. Thanks Lynne for checking up on me.

I have been cooking, but nothing inspiring or new until I made this pork chop dish. It comes from Essentials of Classic Italian Cooking by Marcella Hazan. My Daughter-In-Law gave me a container of dried gourmet mixed mushrooms for Christmas and they led me to search out recipes including dried mushrooms.

This is not a quick recipe. Several steps are required. But I have the time. My days have fallen into a new rhythm. Mornings are spent on necessary chores or trips to the grocery store. Early afternoons are spent reading or binge watching Netflix shows. I have seen every episode of The Great British Baking Show and I’m working my way through each season of NCIS. But at 4:00 P.M. I am usually in the kitchen. I like the concept of “slow cooking”. Working my way through a recipe that requires slow deliberate steps is calming.

The braised pork chops are flavored with white wine, tomatoes, heavy cream, the dried mushrooms and fresh button mushrooms. It is a dish worth the time.

Braised Pork Chops with Tomatoes, Cream, and Porcini Mushrooms

  • 1 ounce (1/2 cup) dried porcini or other dried mushrooms soaked in 2 cups of warm water for at least 30 minutes.
  • 1/4 cup vegetable oil
  • 2 pounds pork chops, preferably from the center loin, cut 3/4 inch thick
  • 1/2 cup dry white wine
  • 1/2 cup canned imported Italian plum tomatoes, drained and cut up
  • 1/2 cup heavy whipping cream
  • Salt and pepper to taste
  • The filtered water from the mushroom soak
  • 1/2 pound fresh white button mushrooms
  1. Choose a sauté pan that can subsequently accommodate all the chops without overlapping. Put in 2 tablespoons of the vegetable oil, turn on the heat to medium high, and when the oil is hot, slip in the chops. Brown the meat deeply on one side, the do the other.
  2. Add the white wine, letting it simmer briskly for 15 to 20 seconds, while using a wooden spoon to scrape loose any browning residues in the pan. Add the tomatoes, cream, salt and pepper the cup-up reconstituted drained porcini mushrooms. (Save the soaking water). Turn the heat down to cook at a very gentle simmer, and cover the pan, setting the lid on slightly ajar.
  3. Cook for 45 minutes, or more, depending on the exact thickness and quality of the chops, until the meat feels tender when prodded with a fork. Turn the chops from time to time.
  4. While the chops are cooking, put the filtered water from the porcini mushroom soak into a small saucepan, and boil it down to about 1/3 cup.
  5. Wash the fresh white mushrooms rapidly under cold running water and wipe them thoroughly dry with a soft cloth towel. Cut them into very thin lengthwise slices without detaching the caps from the stems.
  6. Choose a sauté pan that can contain the fresh mushrooms without crowding them. Put in the remaining 2 tablespoons of oil and turn on the heat to high. When the oil is hot, put in the mushrooms. Stir them frequently, adding salt and pepper. When the liquid they will shed has boiled away, add the reduced filtered water from the porcini soak, and continue to stir frequently until there is no more liquid in the pan. Take off heat.
  7. When the pork chops are tender, add the cooked mushrooms to their pan. Turn the chops and mushrooms, cover the pan again, and continue cooking for 5 to 8 minutes always over moderate heat. Transfer the entire contents of the pan to a warm platter and serve at once.

Printable Recipe


6 responses to “Braised Pork Chops with Tomatoes, Cream and Porcini Mushrooms”

  1. Penny at Enjoying The Simple Things says:

    This sounds like a wonderful dish! I know what you mean about days passing without much change. These are crazy times. xo

  2. Penny at Enjoying The Simple Things says:

    Not sure if my comment went through. Your pork chops sound wonderful. I know what you mean about days passing during these crazy times. xo

  3. Lynne Beattie says:

    Looks delicious! So glad you are back! I have missed your recipes and news about Lake Lure, family and travels. Be safe!

    • Penny Klett says:

      Thanks Lynne. I so appreciate you reaching out to the other Penny about my whereabouts. Hope all is well with you. You have inspired me to continue with the blog. Sometimes I wonder if anyone is even reading what I have to say. Be safe yourself!

  4. Glad to see you back blogging again and so happy you shared this tasty recipe with us. As you know I’ve had trouble leaving comment and I think others might be as well and will continue to read even if we can’t let you know.
    I’ve had WordPress working on the problem and we will see if the third time on this post comment is the charm.

    • Penny Klett says:

      Glad you were able to get through Karen. I had my techie son look at the problem and he could not find anything wrong. I have missed getting comments and hope there is a way to clear this up. Thanks for persisting Karen.

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