RECOVERED RECIPE (Pork Chops Diane, formerly Midway Pork Chops “Dianne” Redux, originally posted April 6, 2024) –
As many of you know, I lost the prior eleven months of melinmac cooks posts in September 2024, and I’m now trying to rebuild what I’ve lost. This is one of those posts. Luckily I saved all of the pictures on my hard drive, but the content of the lost posts, including recipes, were not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!
Pork Chops Diane
Equipment
- 12-inch stainless steel skillet (large enough for four chops)
Ingredients
- 1 pound mushrooms (a mix of shiitakes and crimini is nice)
- 1 shallot
- fresh chives and parsley, for garnish
- 4 thick-cut, bone-in pork chops
- 2 T butter
- ¼ cup cognac
- 1 cup beef stock
- ¼ cup Dijon mustard
- 3 t capers
- ¼ cup heavy cream (or more if you're feeling decadent)
- 1 T lemon juice
- 1 T Worcestershire sauce
Instructions
- Prep the veg – Destem and slice the mushrooms. Mince the shallot. Mince the chives and chop the parsley and set aside.
- Grill the pork chops – Trim the excess fat off of the chops and discard. Generously salt and pepper the chops. Grill them like a steak, over high heat, 3-4 minutes per side, until the internal temperature is 125℉. Take off the grill, cover with foil and set aside (or stash in a warming oven).
- Make the sauce – Add the butter, mushrooms, and a pinch of salt to the skillet on medium heat. Cook until the mushrooms are soft and silky, then stir in the cognac, beef stock, mustard, capers, cream, and lemon juice. Simmer, stirring occasionally, until the sauce has begun to thicken.
- Finish – Nestle the pork chops into the sauce, and cook until the pork chops reach an internal temperature of 135℉. Remove the chops and place them on a serving platter. Pour the sauce over the chops and garnish with minced chives and chopped parsley.
