Serves 4
Ingredients:
- 3 oz pancetta
- 2 small shallots, cut in half and thinly sliced
- 8 oz mushrooms, stemmed and thinly sliced
- 1 tbsp olive oil
- 1 tbsp Porcini BBQ Genie spice blend, plus 1-2 tbsp to season pork chops
- 1/4 cup white wine
- 1 cup stock
- 1/2 cup heavy cream
- 2 tbsp butter
- Salt to taste
- 4 pork chops
Directions:
- Preheat your BBQ to about a medium-high.
- Season both sides of your pork chops with about 1-2 tbsp of Porcini BBQ Genie spice blend. Set aside.
- For the creamy mushroom sauce, heat a large pan over medium-high heat and cook pancetta until oil is released and just starting to crisp.
- Add 1 tbsp of olive oil to the pan.
- Add mushrooms and shallots, cooking until mushrooms released and evaporated most of their liquid. Turn down the heat if starting to brown too quickly.
- Add the white wine and Porcini BBQ Genie spice blend and cook until most of wine has evaporated.
- Add the stock and heavy cream and gently simmer for another 10-15 minutes to allow the flavours to mingle.
- Finish with the butter and add salt to taste.
- While the sauce is simmering, your BBQ should be ready for pork chops. Add them to the hot grill and cook until desired doneness, grilling both sides, we suggest around 145 F.
- Move to serving plates and allow the pork chops to rest a few minutes while you move your sauce to a small serving bowl.
- Ladle the mushroom sauce over the pork chops and serve.
Big Cove Foods products are available online and at local grocery stores.
