How to make it

  • 1. Go to the mushroom shed and harvest a bowl of mushrooms. See Photo
  • 2. Arrange oven racks in upper and lower thirds of oven. Preheat oven to 450 F. (230 C).
  • 3. In 10 X 15 inch (25 X 38 cm) jelly-roll pan, spread mushrooms in even layer. Sprinkle garlic on top. Roast on upper rack 15 minutes or until mushrooms are tender, juices are released, and garlic is golden brown (Do this in the skillet).
  • 4. Meanwhile, in a shallow dish, mix sugar, 1 Tbs. vinegar, and 1/4 tsp. freshly ground black pepper. Add pork and turn to evenly coat. There should be no excess liquid remaining.
  • 5. Heat 12-inch (30 cm) ovenproof skillet on medium-high. Add oil to pan and swirl to coat bottom evenly. When oil shimmers and is almost smoking, add pork. Cook 1 to 2 minutes or until browned, then turn pork over and cook 2 minutes longer. Transfer to lower oven rack (Just keep going in the skillet. What’s with the oven?) Pork does need to be cooked properly but not cooked to death. An internal temp of 165 F. (74 C.) is good enough.
  • 6. Roast 7 to 10 minutes or until barely pink in center. Transfer to plate; let rest.
  • 7. Turn off the oven and return the skillet to the stove.
  • 8. To same skillet, add onion. Cook on medium 5 minutes or until browned, stirring occasionally. Add cognac and remaining 1 teaspoon vinegar and cook 30 seconds. Add mushroom mixture with any juices and reduce heat to low.
  • 9. While stirring, add cream in slow, steady stream. Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. When mixture bubbles, remove from heat.
  • 10. Divide pork chops and their juices among serving plates. Spoon mushroom mixture over pork, and garnish with sage.
  • Some steamed broccoli. Some chewy garlic bread. A bottle of 2011 Raats Cabernet Franc and you’re laughing.

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