We were very excited to hear that local chanterelles hit the Greenmarket last Wednesday, but they were snapped up before Mike could get some. He got an earlier start yesterday morning and scored two containers, along with some gorgeous center-cut pork chops, and those two ingredients immediately brought to mind an old favorite preparation – pork chops with a mushroom bourbon cream sauce, inspired by Elise’s dish on Simply Recipes.
Mike not only brought home the ingredients (and an excellent bottle of wine – more on that later), but he decided to prepare dinner as well. As he did the first time he cooked this recipe, he made a few modifications, skipping the step of breading the chops and instead searing them in a cast iron skillet, then constructing the chanterelle sauce right in the pan. He again used vermouth instead of white wine in the sauce, and he also used a bit of water in place of the chicken stock since we didn’t have any thawed.
This was an even lighter take on the original recipe, and the flavors in the dish were just delicious. It’s a meal I’m happy to have Mike cook for me any time.
Wine Pairing: Why I love my husband, reason #52,784 – not only did he prepare an amazing dinner for us, but he picked up this gorgeous (and a bit splurgey) Vigneti La Selvanella Chianti Classico to go with it. It was rich and earthy, medium-bodied with a velvety mouthfeel, and it paired beautifully with the pork and mushroom sauce.