Pan-Seared Pork Chops with Chanterelle White Wine Sauce, Gratin Dauphinois, and Pear Walnut Salad

Por Culiora

Tender, pan-seared pork chops are paired with a velvety wild chanterelle and white wine reduction. Served alongside a rich, creamy potato gratin dauphinois and a peppery arugula salad with sweet pear and toasted walnuts for balance.

• Raciones: 4
• Preparación: 25 min
• Cocción: 60 min
• Tiempo total: 85 min

Ingredientes

• 800 g floury potatoes (such as King Edward or Russet), peeled and sliced 3 mm thick
• 2 clove garlic cloves, finely grated
• 300 ml heavy cream (40% fat)
• 150 ml whole milk
• 1/4 tsp ground nutmeg
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp butter, for greasing the baking dish
• 4 pcs bone-in or boneless pork chops (about 200 g each, 2 cm thick)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp rapeseed oil (or neutral vegetable oil)
• 2 tbsp butter
• 2 pcs fresh thyme sprigs
• 200 g fresh chanterelles, cleaned and torn into bite-sized pieces
• 1 pcs shallot, finely diced
• 1 tbsp butter
• 100 ml dry white wine
• 100 ml concentrated chicken or veal stock (diluted)
• 200 ml heavy cream
• 1 tsp fresh lemon juice
• 1/4 tsp salt and freshly ground black pepper
• 65 g fresh wild arugula (rucola), washed and dried
• 1 pcs firm ripe pear, thinly sliced
• 50 g walnut halves, roughly chopped and lightly toasted
• 1.5 tbsp extra virgin olive oil
• 1 tsp white wine vinegar or lemon juice
• 1 pinch flaky sea salt and cracked black pepper

Elaboración

1. Preheat the oven to 175°C. Grease a 20x25 cm baking dish with 1 tbsp butter.
2. In a saucepan, bring the heavy cream, milk, grated garlic, nutmeg, salt, and pepper to a gentle simmer over medium-low heat. Add the sliced potatoes and simmer for 5–7 minutes, stirring gently so the starch releases into the cream without breaking the slices.
3. Transfer the potato mixture into the greased dish, smoothing the top so the potato slices lie flat and are mostly submerged. Bake on the middle rack for 45–50 minutes until golden brown on top and knife-tender throughout. Rest for 10 minutes before slicing.
4. Pat the pork chops thoroughly dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 15 minutes before searing.
5. Heat 1 tbsp rapeseed oil in a heavy stainless steel or cast-iron skillet over medium-high heat. Place the pork chops in the skillet and sear undisturbed for 3–4 minutes until a deep golden crust forms. Flip the chops, add 2 tbsp butter and the fresh thyme sprigs, and baste the meat with foaming butter for 3–4 minutes until the internal temperature reaches 63°C. Transfer chops to a warm plate and tent loosely with foil to rest.
6. Pour off excess grease from the skillet, leaving about 1 tbsp of fond and fat. Place over medium heat, add the dry chanterelles, and dry-sauté for 2–3 minutes until they release and reabsorb moisture. Add 1 tbsp butter and the diced shallot; sauté for 2 minutes until translucent and fragrant.
7. Pour in the white wine, scraping up the browned bits (fond) from the bottom of the pan with a wooden spoon. Simmer rapidly for 2 minutes until reduced by half.
8. Stir in the stock and heavy cream. Simmer over medium-low heat for 4–5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in any resting juices from the pork chops, add 1 tsp lemon juice, and season with salt and pepper to taste.
9. In a salad bowl, whisk together the extra virgin olive oil, white wine vinegar, and a pinch of flaky salt and cracked pepper. Add the arugula, sliced pear, and toasted walnuts just before serving; toss gently to coat.
10. Cut the rested gratin dauphinois into neat squares. Plate each portion alongside a seared pork chop, spoon the warm chanterelle sauce generously over the meat, and serve with a mound of the pear and walnut arugula salad on the side.