Ingredients Jump to Instructions ↓

  1. 2 Pork chops Salt - to taste Freshly-ground black pepper - to taste

  2. 2 Garlic cloves - cut in thin slivers

  3. 1 tablespoon 15ml Oil

  4. 1 tablespoon 15ml White vinegar

  5. 1/2 cup 118ml White wine

  6. 2 sections Fresh thyme

  7. 2 Bay leaves

  8. 20 Parisian scooped potatoes - seeNote (small)

  9. 10 Morel mushroom caps - if available (if not 5 large shiitake caps - split in half) Chopped fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Use a small scoop similar to a melon baller to 'carve' the potatoes. Preheat oven to 400 degrees. Season pork chops with salt and pepper. Using a small knife, make 5 slits on each of the pork chops and insert a sliver of garlic deep into each slit. In a cast iron skillet or oven-proof skillet heat oil. Brown chops for 4 to 5 minutes on each side. Add vinegar, wine, thyme, bay leaves, potatoes, and mushrooms. Place in the oven and cook for 15 to 18 minutes, or until potatoes are tender and brown, and pork is cooked through but not dry. Remove from the pan and arrange on a platter. Garnish with chopped parsley. This recipe yields 2 servings.


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