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.
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.
Essentially, this recipe is pan-seared pork chops with a simple wine sauce & vegetables. Pretty standard fare for an 80’s cookbook series.
Ingredients. I used baby bella mushrooms, tarragon instead of chervil, and chicken stock made from a giant jar of bouillon.
Mushrooms cooking down in the big pan while the pork sears in the smaller one.
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.
Mushrooms have cooked down and gotten darker, parsley is sprinkled on top.
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.
Slicing tomatoes in order to try to get as even-sized chunks as possible.
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.
Onions diced and added to tomatoes & mushrooms.
Half a cup of whatever white wine’s in the fridge–I think this one might have been a pinot grigio.
Vegetable/wine sauce as it’s cooking.
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.
Both are just about done.
Final plated shot. It’s nothing special, but it’s a relatively healthy and easy weeknight dinner option.