Chef shares mushroom steps…
There are a lot of moving parts to this recipe, but don’t be alarmed: Chef Marty will walk you through the steps. Mushroom smothered pork chops and sour green beans will offer a taste sensation like few dishes you’ve ever tried.
Start by heating a pan with some butter to cook the chops, which will be seasoned on each side with some Cajun seasoning to add a bit of saltiness and a spicy kick. As you start to sear the chops (3-4 minutes per side), take several strips of bacon and slice them in half length-wise.
You will cook the bacon in a second pan before removing it and cooking the green beans in the fat.
Slicing and dicing!
You’ll also be slicing and dicing some onions to cook with the green beans and the mushrooms after the chops are done. As far as mushrooms, you can use white, baby bellas, or shitakes—or cheat a little by purchasing them in pre-sliced packages.
When the bacon is done, remove it from one pan but be sure to leave the fat so you can cook the green beans with it. The same goes for the chops. Take them out of the other pan but let the fat remain, since the mushrooms will act like a sponge and soak up any flavor left from the chops.
Meanwhile, as the mushrooms are cooking, create a sauce of two cups of beef broth and one-fourth of a cup of heavy cream.
Once you add it to the mushrooms and stir it all together, add a little flour to thicken the sauce.
It’s a bit more involved, which is why you should watch the video.
Chef Marty and Huntington’s Kitchen
Huntington’s Kitchen was started to help people living in central Appalachia learn how to find fresh food and make great meals. Led by Chef Marty Emerson, Huntington’s Kitchen is here to help you!
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