Sweet and spicy and altogether unforgettable.
Michael Lomonaco's Spice Roasted Pork Chops with Chanterelles and Blackberries
- 4 Double-cut Pork Chops (about 10-12 oz each)
- 1/2 cup Brown Sugar
- 1 tablespoon Chipotle Chili Powder
- 1 tablespoon Coriander
- 1 tablespoon Cumin
- 1 tablespoon Cardamom
- 4 tablespoons Extra Virgin Olive Oil
- 3 Garlic cloves
- 1 bunch fresh Thyme
- 1 bunch fresh Rosemary
- 8 ounces Chantrelle Mushrooms (or crimini)
- 2 Shallots (finely chopped)
- 1/4 cup Parsley leaves (torn)
- 1 cup Blackberries (halved)
- 1/2 cup sweet White Wine (such as Riesling)
- 2-3 tablespoons Butter
- Salt and Pepper to taste
- Fresh Thyme leaves to garnish
- Combine the brown sugar and dry spices in a bowl, coat the chops on both sides, set aside on a platter, and keep cold.
- Heat a heavy skillet, add 2 tablespoons olive oil, garlic cloves and thyme and rosemary sprigs, season the pork chops with salt and pepper, sear the chops on both sides, and continue cooking the chops 5 minutes on each side before placing into a preheated oven at 350° F for 25-30 minutes or until the internal temperature reaches 140 ° F.
- Heat the 2 additional tablespoons olive oil in a sauté pan over medium heat, 30 seconds, add the mushrooms cook for 3 minutes, add the shallots and cook 1 minute more before adding the parsley and blackberries. Season with salt and pepper, add the wine and reduce by half, finish by adding butter and remove from the heat, keep warm.
- When the chops are finished assemble each plate with one chop along with chanterelles and blackberries to the side, sprinkle some fresh thyme over the chop.