Wednesday, December 7, 2011

Pan Roasted Duroc Pork Chop with Marsala Mushrooms and Fresh Sage

Duroc.  It was originally known as the Duroc-Jersey; but, today, the Duroc pig is one of the largest breeds of pigs raised in the United States.  Often referred to as the "red pig," the color of a Duroc pig can range from golden to a deep red.  The breed of pigs has its origin in the Eastern United States during the early 1800s.  The breed arose from the breeding of Jersey Red pigs and Duroc pigs (hence the name of Duroc-Jersey).

Duroc pigs, with their flappy ears, are very sociable pigs and, hence, are often cross-bred with other breeds of pigs. Cross-breeding is often done, I think, to obtain the best characteristics of two breeds in one.  However, the Duroc pig itself is known for having juicy and tasty meat.

So, when I recently saw Duroc pork available at a local grocery store, I decided to buy some and try to make a recipe around the meat.  The pork is rubbed with fresh herbs, namely rosemary and thyme.  It is first seared on the stove top and finished in the oven.  While the pork is cooking in the oven, a garnish of sliced portabello mushrooms and Marsala wine is prepared.  Overall, this is a good dish that, like most Chef Bolek originals, probably still needs a little tweaking.



PAN ROASTED DUROC PORK CHOP WITH 
MARSALA MUSHROOMS AND FRESH SAGE
A Chef Bolek Original
Serves 2

Ingredients:
2/3 pound of Duroc pork chop
8 ounces cremini mushrooms, sliced
3 cloves, garlic
1/2 tablespoon of fresh sage, chopped
1 tablespoon of fresh rosemary, chopped
1 tablespoon of fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground sea salt
1/8 cup olive oil, plus four tablespoons of oil
4 tablespoons of Marsala wine
Sea salt, to taste
Ground black pepper, to taste

Directions:
1.   Prepare the rub.  Combine the rosemary, thyme, black pepper and sea salt in a bowl.  Add the olive oil and stir to create a wet rub.  Apply the rub to all sides of the pork chop.  Pre-heat the oven at 350 degrees.

2.  Sear the pork. Heat an oven-proof skillet on medium heat, and add two tablespoons of olive oil.  Add the pork chop and cook for about four to five minutes.  Flip the pork chop and cook for four of five minutes more.  Sear all other sides for one to two minutes. 

3.  Continue to cook the pork.  Place the oven-proof skillet into the oven and continue to cook the pork chop.  Cook for about three to four minutes on each side, depending upon the thickness.  Using a tong,  push on the pork chop.  If it begins to feel firm, remove the pan to the stove top.  Remove the pork chop and cover with foil.  

4.  Cook the mushrooms.  Add the mushrooms to the skillet and saute for about five minutes, stirring occasionally, until the mushrooms begin to release their water.  Add one to two tablespoons of oil and the garlic.  Continue to cook for two more minutes. Add the marsala wine and continue to cook for about two to four more minutes, stirring, until the wine has mostly evaporated.  

5.  Plate the dish.  Plate the mushrooms on a plate.  Slice the pork chop and place four to five slices over the mushrooms.  Garnish with the fresh sage.

ENJOY!

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