Like ham, smoked pork needs only brief cooking to warm it through. Here, pork medallions are sauteed and paired with sliced mushrooms and sorrel sauce.
Yield:
Serves 4Ingredients
4 smoked rib pork chops
12 ounces sorrel
5 tablespoons butter
8 ounces mushrooms, sliced
Salt and freshly ground black pepper
3/4 cup dry white wine
2 shallots, minced
1/2 cup heavy cream
1 tablespoon lemon juice
Instructions
1. Trim the fat and bone from each pork chop to create 4 medallions. Set aside. Rinse the sorrel and remove the tough stems. Stack the leaves and chop coarsely.
2. Melt 3 tablespoons of the butter in a large skillet. Add the mushrooms and stir over medium-high heat until tender. Season with salt and pepper and transfer to an ovenproof plate. Place in a 250° oven to keep warm. Add the remaining 2 tablespoons butter to the skillet and return to medium-high heat. When the butter is melted, add the pork medallions and cook for 2 minutes or until lightly browned on both sides. Transfer the medallions to a plate and set aside.
3. Pour the wine into the skillet, then add the shallots. Cook, stirring, until the shallots are tender and most of the wine is evaporated. Add the sorrel and continue stirring for 2 to 3 minutes or until the sorrel has cooked down to a puree. Blend in the cream and stir until the sauce bubbles. Return the pork medallions to the pan and reduce the heat. Simmer for 2 minutes, turning the pork once. Divide the medallions among 4 plates and distribute the mushrooms over the top. Stir the lemon juice into the sorrel sauce and spoon it around the medallions. Serve immediately.
