Pork Chops with Chanterelle Mushrooms and Charred Green Beans

Pork Chops are absolutely delicious with Chanterelle Mushrooms and Charred Green Beans! My husband and I were lucky enough to find some beautiful wild chanterelles in the forest near our home so I needed to find a great way to prepare our harvest and this meal was spectacular. 
It's surprisingly quick to fix too! The pork chops cook in less than 10 minutes.

While the pork chops are searing, add the green beans and 1 tablespoon Olive oil to another small preferably cast iron skillet that you have preheated to medium high heat.

Stir-fry the green beans 8 minutes or so in the oil until they begin to char a little bit, then season them very lightly with salt if you like. 
 

Wash and trim your mushrooms if needed. These wild chanterelles needed cleaned but if you can find them in your market they should be very well cleaned already.

 

Chanterelle mushrooms can be difficult to find and more expensive than many others, so feel free to substitute another mushroom if you like. To get the best flavor from them, don't skip the next step.

Dry fry the mushrooms, preferably cast iron skillet heated to medium high heat, stirring frequently until 1/2 of the moisture has evaporated from them. Remove them from the pan and set them aside.
 

No oil or seasoning is needed for dry frying as the purpose is to remove excess water from the mushrooms and concentrate their flavor. They will be finished with butter just before serving.

After the mushrooms have been dry fried, sear the pork chops in the same pan to add more great flavor to them.

To plate the dish, place the Charred Green Beans on a platter first, then lay the pork chops over them, finally pour the sauteed chanterells and butter sauce over the top.
 
Cheers!
~Melisa

Pork Chops with Chanterelle Mushrooms and Charred Green Beans

Ingredients

4 medium sized boneless Pork Chops
1 Pound Wild Chanterelle Mushrooms (or substitute mushrooms)

1 Pound Green Beans, rinsed and trimmed
salt & pepper or better, Mel's Secret Spice Blend, click for recipe
3 tablespoons Olive Oil (divided)

3 Tablespoons Butter


 

Method

Season the lean pork chops with some of Mel's Secret Spice Blend or salt & pepper, then coat them with 2 tablespoons Olive Oil. Set them aside while preparing the mushrooms.

Wash and trim your mushrooms if needed.

Dry fry the mushrooms in batches in a preferably cast iron skillet heated to medium high heat, stirring frequently until 1/2 of the moisture has evaporated from them. Remove them from the pan and set them aside. This process takes about 15 minutes.

Add the pork chops to the same skillet that you dry fried the mushrooms in. Cook them for about 4 minutes per side until they feel firm to the touch but not hard.

While the pork chops are searing, add the green beans and 1 tablespoon Olive oil to another small preferably cast iron skillet that you have preheated to medium high heat.

Stir-fry the green beans 8 minutes or so in the oil until they begin to char a little bit, then season them very lightly with salt if you like. 

While the green beans are charring, melt the butter in a saute pan until it foams then add the mushrooms and stir fry 2 minutes to warm and finish them. Salt to taste.

To plate the dish, place the Charred Green Beans on a platter first, then lay the pork chops over them, finally pour the sauteed chanterells and butter sauce over the top.

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Copywrite © 2019 by Melisa Smith