Trying to decide what to cook for dinner tonight? I think we just solved that problem! Check out this Double Cut Pork Chop recipe from Cafe Habana in Nolita as published on thebutchersdaughter.net.
Try it with Cafe Habana’s grilled Mexican corn recipe.
INGREDIENTS:
4 pork chops, 1-inch thick, bone-in
1/4 cup olive oil
1 cup flour
kosher salt
freshly ground black pepper
2 cups baby portobello mushrooms, sliced
2 chipotles in adobo sauce, finely chopped
1 cup chicken broth
1/2 cup heavy cream
parsley, for garnish
DIRECTIONS:
Put the flour in a shallow pan, add the salt and pepper, then mix with a fork. Pat the pork chops dry with a paper towel, then dredge them in the seasoned flour. Shake off any excess.
Heat a large skillet or saute pan over medium-high heat and coat with olive oil. Fry the pork chops for about 4 minutes on each side until golden brown. Remove the pork chops from the pan and set to the side. Add more oil to the pan, if needed. Toss the sliced mushrooms to the pan and saute for 10 minutes. Sprinkle some of the seasoned flour into the pan and cook for one minute. Add the chipotle peppers and chicken stock. Let the liquid cook for 5 minutes, allowing it to reduce and thicken slightly. Sprinkle 1/2 teaspoon black pepper into the sauce, more if you like it very peppery. Add the heavy cream and return the pork chops to the pan. Simmer for 10 to 12 minutes, until the pork chops are cooked through and the sauce has thickened. Serve and enjoy.
