Hazelnut-Crusted Pork Chops With Morel Sauce

Name: Hazelnut-Crusted Pork Chops With Morel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Cognac or other brandy; 2 larges eggs; 118 milliliters all-purpose flour; 2 larges garlic cloves, thinly sliced; 142 grams cup hazelnuts (about; 177 milliliters heavy cream; 355 milliliters 1/2 ounces small dried morels; 680 grams pork rib chops, pounded 1/3 inch thick; 4 servings Salt and freshly ground pepper; 2 larges shallots, thinly sliced; 2 Tbsps unsalted butter; 59 milliliters vegetable oil; 473 milliliters boiling water

Hazelnut-Crusted Pork Chops With Morel Sauce might be just the main course you are searching for. This recipe makes 4 servings with 932 calories, 48g of protein, and 72g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. If you have cognac, eggs, butter, and a few other ingredients on hand, you can make it. To use up the hazelnuts you could follow this main course with the Plum Strudel With Hazelnuts as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Rub the morels to dislodge any grit, then lift them out of the soaking liquid and coarsely chop any large ones. Reserve the soaking liquid.

Ingredients you will need

Morel Mushrooms

Water

Dry Seasoning Rub

Equipment you will use

Bowl

Preheat the oven to 35

Equipment you will use

Oven

Put the hazelnuts on a rimmed baking sheet and bake for about 12 minutes, or until richly browned.

Ingredients you will need

Hazelnuts

Equipment you will use

Baking Sheet

Oven

Transfer the hazelnuts to a kitchen towel and let cool completely. Rub the nuts together in the towel to remove the skins, then coarsely chop. In a food processor, pulse the hazelnuts until a coarse powder. Leave the oven on.

Ingredients you will need

Hazelnuts

Nuts

Dry Seasoning Rub

Equipment you will use

Food Processor

Kitchen Towels

Oven

Spread the ground hazelnuts and the flour in 2 shallow bowls. In a third shallow bowl, beat the eggs with a fork.

Ingredients you will need

Hazelnut Meal

Spread

All Purpose Flour

Egg

Equipment you will use

Bowl

Season the pork chops with salt and pepper. Dredge a pork chop first in the flour, shake off any excess and then dip it in the egg. Coat the pork chop with the ground hazelnuts and transfer it to a platter. Repeat with the remaining pork chops and coatings.

Ingredients you will need

Hazelnut Meal

Salt And Pepper

Pork Chops

All Purpose Flour

Dip

Egg

In a large skillet, heat the oil until shimmering. Working in 2 batches, cook the pork chops over moderate heat until browned, about 3 minutes per side.

Ingredients you will need

Pork Chops

Cooking Oil

Equipment you will use

Frying Pan

Transfer the chops to a rimmed baking sheet and bake for about 4 minutes, or until barely pink in the center.

Equipment you will use

Baking Sheet

Oven

Meanwhile, wipe out the skillet with a paper towel.

Equipment you will use

Paper Towels

Frying Pan

Add the butter and melt over moderate heat. Reduce the heat to low.

Ingredients you will need

Butter

Add the shallots and cook, stirring, until softened, about 4 minutes.

Ingredients you will need

Shallot

Add the garlic and cook until golden, about 3 minutes.

Ingredients you will need

Garlic

Add the brandy and carefully light with a long match. When the flames die down, add the morels. Slowly pour in the reserved morel soaking liquid, stopping when you reach the grit. Simmer over moderately low heat until reduced to about 1/2 cup, about 5 minutes.

Ingredients you will need

Brandy

Morel Mushrooms

Add the cream and simmer until thickened slightly, about 5 minutes. Season the sauce with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Sauce

Set the pork chops on plates, spoon the morel sauce around them and serve.

Ingredients you will need

Pork Chops

Sauce

Equipment

Ingredients

Servings:

2Tbsps

Cognac or other brandy 2larges

eggs 118milliliters

all-purpose flour 2larges

garlic cloves, thinly sliced 142grams

cup hazelnuts (about 177milliliters

heavy cream 355milliliters

1/2 ounces small dried morels 680grams

pork rib chops, pounded 1/3 inch thick 4servings

Salt and freshly ground pepper 2larges

shallots, thinly sliced 2Tbsps

unsalted butter 59milliliters

vegetable oil 473milliliters

boiling water

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.