Seared pork chops with a creamy mushroom & herb sauce

Ingredients: 

2 Bone in Mangalitsa pork chops 

1/3 cup Dry White wine 

1 cup cream 

1 Tbsp flour 

2 Tbsp butter 

1 tsp Soy Sauce

2 tsp Worcestershire Sauce

1 tsp Asian Fish Sauce

2 tsp Dijon mustard 

1 Tbsp each of fresh rosemary and thyme 

1 Tbsp minced garlic 

Kosher Salt and pepper to taste 

5-7 cleaned and sliced cremini mushrooms  

1 small minced shallot 

1 Tbsp lard or butter

 

Directions: 

1. Preheat the oven to 250 °F, generously season the pork chops on both sides with salt and pepper.
2. Place seasoned Mangalitsa Pork Chops on a rack over a pan in the oven until they reach an internal temperature of 135°.
3. While the Mangalitsa Pork Chops are in the oven, dice the garlic, shallots, fresh rosemary & thyme, mix Dijon Mustard, Soy Sauce, Worcestershire, and Fish Sauce in a separate container and set aside.
4. Heat a sauce pan to medium heat, melt 1 Tbsp Lard or Butter
5. Add mushrooms and saute for 2 minutes, then add fresh minced herbs, cook for 2 more minutes, then add diced garlic and shallots, cook for an additional 2-3 minutes, the shallots should be translucent.
6. Deglaze the pan with the wine, using a wooden spoon to scrape the bottom. Reduce heat and add flour when wine has reduced by half, stirring constantly to avoid burning. 
7. Once flour has been incorporated, add the Dijon, Worcester, Soy, and Fish Sauce mixture while whisking. 
8. Slowly add cream until fully incorporated, remove from heat, cover, and set aside.
9. Remove Mangalitsa Pork Chops from oven once they have reached desired doneness of 135°.
10. Heat a cast iron to high heat with 1 Tbsp butter. Let pork chops rest for 5 minutes while the pan heats.
11. Place pork chops in cast iron and sear both sides until golden brown about 1-2 minutes per side. 
12. Serve Pork Chops with a healthy serving of cream sauce on top and Enjoy!