Mushroom Pork Sake starts with trimmed Pork Chops, using the removed fat to render and sear the meat. Cream of Mushroom Soup blends with Water, Sake (an Asian cooking wine), Montreal Steak Spice, and Pork Bouillon to form the sauce, though Mushroom or Chicken Bouillon work just as well. After searing, slow cook the Pork Chops in the oven, then remove them and reduce the Mushroom Sake Sauce if needed. Serve the rich, savory sauce over the tender Pork Chops for an exceptional meal, that doesn’t even need a knife.
Servings: 4
Equipment
- 1 Large Skillet
- 1 Casserole or deep pan with Lid or use tinfoil to cover
- 1 Whisk & Tongs
Ingredients
- 4 Pork Chops - 1/2 inch thick, Bone-in, fatty cut
- 1 Can Cream of Mushroom Soup
- 1 Can Water - using the empty can from the Cream of Mushroom Soup
- 1 Cube Pork Bouillon
- 1/4 C Sake - or Rice Cooking Wine
- 1 Tbl Montreal Steak Spice
Instructions
- Pork Sake Sauce: Mix together in a bowl. Cream of Mushroom Soup, same can filled with Water, Sake, Pork Bouillon & Montreal Steak Seasoning. Set aside.Preheat the oven to 300F with the rack in middle position.
- Rendered Fat: Trim away the excess fat from the pork and chop into small pieces. Heat in a large pan or skillet over medium heat until browned and crispy. Discard the crackling and add more lard or other source of fat if necessary to coat the pan. This step can be skipped by just adding in lard or neutral oil to coat the bottom of the pan and heat over medium high until ready to sear. But rendered Pork fat will elevate the flavors.
- Sear: Sear Pork Chops over medium high heat for 3 minutes per side, no matter the thickness. They will finish cooking, when they are slow cooked. Place them into the casserole to await the sauce.
- Pork Sake Sauce: Empty the sauce into the pan you just finished searing the pork chops in, and scrape the bottom with the whisk to lift the fond and incorporate into the sauce. Ensure the Bouillon cubes are completely dissolved and mixed in. Empty over the Pork Chops in the Pan. Lift the Pork Chops up, so the sauce can get underneath as well.
- Oven Pork Chops: Cover and place into the oven to cook for 1 hour, or until tender. Plate the Pork Chops and ladle the desired amount of sauce over the pork chops.
- Adjusting Pork Sake Sauce: If the sauce is too thin, you can reduce the sauce until thickened. If it’s too thick, thin with water and mix well. Plate the Pork Chops and empty the remaining sauce into the same pan you seared the pork chops in. Bring to a boil and reduce to medium high and simmer until the sauce can coat a spoon and leave a streak.
- Serving: Ladle the Pork Sake Sauce over the rested Pork Chops and optionally garnish with Green Onions, Parsley, Chili Flakes. Some seared Mushrooms can also be used to garnish.
Notes
You can substitute the Montreal steak seasoning with something else or create your own. Just don't add too much salt. Optionally add a pinch of Anise, Bay leaves and Clove to the Pork Sake Sauce or use Poultry Seasoning.
This dish is exceptional with Mushroom Rice!