I thought it fitting to post some pork after tonight’s election. All I can say is I am disappointed in my fellow Pennsylvanians. When did racism, class-ism, bigotry, general listening take a leave of absence, and fact-checking leave my blue-collar state?

I owe this good-looking chop sauce to a fellow blogger, Don (Sortachef)  from Woodfired Kitchen, http://www.woodfiredkitchen.com/?p=1496. He posted a chanterelle that could not be ignored. Check out his risotto recipe at the link above. I have been eating pasta pretty much every other day, so decided on some pork to go with my mushrooms instead of his risotto. No reflection on his risotto, just white flour burn out. Although it didn’t stop me from having mash. I sense a flaw in my reasoning. More like unreasoning.

Bone-In Pork Chop with Chantrelle Mustard Sauce

1/2 tablespoon minced fresh thyme
1/2 tablespoon minced fresh rosemary
2 -3 cloves garlic, minced
1 1/2 tablespoons whole-grain mustard
Kosher salt and freshly ground pepper
6 ounces (about 3 cups) chanterelle mushrooms, stems trimmed, halved if large
1/3 cup sliced shallots
1/4 cup cognac or other brandy
1 1/2 cups chicken stock
1 tablespoon dijon mustard
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 tablespoon minced fresh parsley
Kosher salt and freshly ground pepper
Preheat oven to 350*. Over medium high-heat, saute chops for about 5 minutes each side. Depending on thickness finish in oven. Keep warm.
Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms, and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.
adapted from Jose Garces

Braised Red Cabbage with Vinegar

serves 6

  • 1/4 cup extra-virgin olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, peeled, crushed
  • 1 2 1/2-pound red cabbage, quartered, cut crosswise into 1/2-inch strips
  • 1/2 teaspoon caraway seeds
  • 1 1/2 cups low-salt chicken broth
  • 3 tablespoons red wine vinegar
  • Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.

    from Lidia Bastianich*

    I add some butter, because butter does make everything better. And of course more garlic!

    Notice the fuzzy picture and empty bottle. They go hand in hand.