7-9: Hunter’s-Style Pork Chops

Back when I made 7-55: Sunday Pork Stew, I had mentioned that I was intending on making a different recipe, but that I didn’t have the mushrooms to make it. This recipe, 7-9: Hunter’s-Style Pork Chops, was the recipe I was intending to make.

7-9 Hunter's-Style Pork Chops

Hunter’s-style pork chops seems to be a thing, although I’ve never heard of it before this book. Most recipes out there cite it as a “comfort food”, although if they’re already using the word “bland” in and around the recipe (see the second line above on the card), don’t expect anything avant garde.


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Essentially, this recipe is pan-seared pork chops with a simple wine sauce & vegetables. Pretty standard fare for an 80’s cookbook series.


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Ingredients. I used baby bella mushrooms, tarragon instead of chervil, and chicken stock made from a giant jar of bouillon.


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Slicing mushrooms.


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Mushrooms cooking down in the big pan while the pork sears in the smaller one.


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The key to good color on your meat is a HOT pan. You can see the butter was already browning and foaming by the time I threw the pork in there–if it’s not hot enough, it just steams and gets grey/rubbery.


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Mushrooms have cooked down and gotten darker, parsley is sprinkled on top.


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After flipping my pork. You have to give it 2-3 minutes, literally. Watch a clock if you need to, it really makes a difference.


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Slicing tomatoes in order to try to get as even-sized chunks as possible.


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Chopped tomatoes added to mushrooms in the pan. Diced tomatoes in a can would totally work as well, if you don’t want to go through the trouble or tomatoes are out of season.


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Onions diced and added to tomatoes & mushrooms.


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Half a cup of whatever white wine’s in the fridge–I think this one might have been a pinot grigio.


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Vegetable/wine sauce as it’s cooking.


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Chicken stock made up to make cornstarch slurry for the sauce. The sauce goes quick–takes about the same amount of time as the pork does to cook.


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Both are just about done.


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Final plated shot. It’s nothing special, but it’s a relatively healthy and easy weeknight dinner option.

Grade: B+


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