Creating this Midway Pork Chops “Dianne” Redux recipe was a labor of love. This recipe is my attempt to recreate one of our favorite dishes from the Midway, a road house on Rt. 44, maybe two or three miles from our house. The Midway changed hands about ten years ago and although Pork Chops Diane was still on the menu, it wasn’t the same. Then there was a fire in 2022, and the Midway was no more. There is some evidence of rebuilding, but I fear that the original recipe is long gone.
When Ron and I first moved to Ashford, CT from Cambridge, MA in 2002, we were blissed out. We had left behind all of the hustle and bustle, and a very expensive lifestyle. We anticipated a simpler, slower life here in Connecticut’s Quiet Corner. It didn’t quite work out that way because we were still working, albeit telecommuting. Working from home came with it’s own stresses – frequent travel and the challenges of trying to manage some semblance of work/life balance. The stress was real, but moving to this lovely little farmhouse was the first step we took toward the neo-homesteading life that we’re living now in retirement. A very good move.
Although we made fun of the Midway when we first moved here (Truckers Welcome!), once we had actually ventured inside to check it out, it became a regular part of our life. It was so good to shut down our computers at the end of the day and drive to the Midway. Their food was affordable and surprisingly tasty (with a few exceptions), and it was fun to leave the house and inevitably run into people we knew. We also became quite friendly with a few of the waitresses and they became friendly with us. It was a friendly, warm place. We miss it.
My mother used to make a stuffed pork chop dish frequently while I was growing up. It was wonderfully tender, so I though that perhaps I could use her approach as the basis for this recipe. Unfortunately she can’t quite recall the recipe, and when we went through her recipe box last year, we came up empty-handed. I tried adapting many similar recipes I found through googling, but none of them produced the flavors and texture that I was looking for. Brining with milk – nope. Sous vide – nope. Starting on the stovetop then low and slow in the oven – nope. I even tracked down one of our favorite waitresses from the Midway in hopes that she could remember their secret – nope.
After many trips to IGA for perfect bone-in, thick-cut pork chops, and as many failed attempts, I finally came up with a recipe that reasonably approximates the original. I now present to you – Midway Pork Chops “Dianne” Redux. Success! Those of you who have enjoyed the inspiration for this dish at the Midway – please try it and let me know if you agree.
For those of you who haven’t enjoyed it before, now is the time. This dish is succulent. Tender pork in a lovely sauce of cream, silky mushrooms, onions, capers and Dijon, rounded out with a splash of cognac and showered with minced parsley and chives. It smells divine, and it tastes even better. We like the chops smothered in the sauce and we use the sauce as a gravy for mashed potatoes. Add some steamed broccoli on the side for good measure.
Midway Pork Chops “Dianne” Redux
Equipment
- 12-inch stainless steel skillet (large enough for 4 chops)
Ingredients
- 1 pound mushrooms (I like a mix of shiitakes and crimini)
- 1 onion
- fresh chives and parsley for garnish
- 4 thick-cut, bone-in pork chops
- 2 T grapeseed oil
- 1/4 cup Cognac
- 1 cup beef stock
- 1/4 cup Dijon mustard
- 3 T capers
- 1/4 cup heavy cream (1/2 cup if you're feeling decadent)
- 1 t lemon juice
- 1 T Worcestershire sauce
Instructions
- Prep the veg – Destem the mushrooms and wipe any dirt off of the caps. Slice the caps. Coarsely chop the onion. Mince the chives and chop the parsley, and set aside.
- Trim the chops– Trim the excess fat off of the chops and discard. Generously salt and pepper the chops.
- Sauté the mushrooms – Add the mushrooms to a cold pan with a pinch of salt and sauté over medium heat. Cook the mushrooms, covered, until they've released all their water, then uncover and continue cooking until the mushrooms are soft and the pan is almost dry. Remove the mushrooms from the pan and set aside.
- Sear the chops – Increase the temperature to high heat and add the oil. Once the pan is very hot and the oil is shimmering, add the pork chops to the pan in a single layer. Cook for 2 minutes per side, then remove from the chops from the pan and plate them, storing the plate of chops in your oven on the "Keep Warm" setting.
- Make the Sauce – Reduce the heat to medium and sauté the onions until they're very soft, but not yet caramelized. Deglaze the pan with Cognac and stock. Add the Dijon, capers, heavy cream, lemon juice and Worcestershire sauce. Fold in the reserved mushrooms, and simmer, stirring occasionally, until the cream has begun to thicken.
- Finish – Add the pork chops back to the pan, nestling them in the sauce. Cook until the chops reach an internal temperature of 135℉. Remove the chops and place them on a serving platter. Pour the sauce over the chops on the platter and garnish with minced chives and chopped parsley.
POSTSCRIPT: Those of you with an eye for detail may have noticed that my recipe is called Midway Pork Chops “Dianne” Redux, but that the original spelling was “Diane.” I made this change as a tribute to a dear friend of mine who is no longer with us. Wistful nostalgia for food and friendship that perhaps we took for granted at the time. Time passes, but memories persist.
I haven’t tried to make this yet but five stars just for bringing back part of what made the Midway fantastic. I loved their steaks and chops. It was such a cozy place to warm up in on any day, but especially winter. That fireplace. ❤️ I can’t wait to try this here in California. A taste of home!
Dee, I hope you do like it – let me know, OK? You should see the “new” Midway that’s under construction. The footprint of the bar side has grown and is opened up with huge windows and an expansive deck. Fingers crossed!