What kind of wine? Well, that’s up to you. The original recipe calls for Madeira, but I didn’t have it, so I used Marsala. If you haven’t noticed by now, it’s rare I have all the called-for ingredients for the recipes I post. There’s always some substituting going on. There are a few other things I changed, but I’ll give you the original recipe first and then tell you what I did. I found the recipe on the Food Network website. It’s courtesy of Aaron McCargo, Jr.
Approx Prep Time: 10 minutes Approx Cook Time: 25 minutes Servings: 2
1 tablespoon grapeseed oil
2 (1 1/2-inch) pork chops
Salt and coarsely ground black pepper
Madeira Sauce, recipe follows
Preheat oven to 400 degrees F.
In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
2 tablespoons butter, divided
1 tablespoon minced shallots
1 tablespoon minced garlic
5 to 6 cremini mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup Madeira wine
1/4 cup beef broth
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.
I bet you noticed (from the photo above) that I used 2 different kinds of pork chops. One was a bone-in chop and the other a boneless chop. It’s all I had on hand, but both tasted great with this recipe.
The recipe called for grapeseed oil. I didn’t have grapeseed oil so I looked online for a good substitute and came up with canola oil. That, I had. Shallots weren’t on hand, so I used a sweet vidalia onion. White mushrooms were substituted for the cremini mushrooms. No fresh thyme, so I used dried.
I cooked the chops as per the recipe. I have an old cast iron frying pan that’s been in the family for years and it browned the chops nicely. I then finished them off in the oven for about 8 minutes. The timing is going to depend on the thickness of your pork chops, just make sure they’re cooked through but not overdone. Here’s a pork cooking time chart. If you don’t have an instant read cooking thermometer, consider buying one. It’s a good investment and many are not expensive.
Now for the wine sauce. Like I said, I didn’t have Madeira and wasn’t sure what wine could be substituted for it. I’m always searching the web for good rated recipes to try (this one had 59 ratings and 5 stars) and I read the comments. Many times you get good ideas and information from the people who actually tried the recipe. Of course, almost everybody commenting has their own little twist to the recipe, and this one was no exception. I found someone who said they used Marsala wine and it worked out well. That solved my wine problem.
The sauce cooked beautifully, with no lumps. Remember to remove the sauce from the burner before you add the butter and the herbs.
I really don’t know what Madeira wine tastes like, so I can’t compare it to the Marsala, but I have to say the recipe came out delicious. Hubby especially enjoyed it. If you like Veal or Chicken Marsala, then you’ll like this recipe using the Marsala wine. Let me know if you try it and whether or not you used Marsala or Madeira.