Braised Pork Chops With Rum, Mushrooms, Cream And Basil
serves 2Rum fills in for cognac or wine to make a simple but aromatic pan sauce for pork chops. A little heavy cream adds richness and brings the sauce together. Torn basil brightens the earthy mushrooms.
2 boneless pork loin chops
2 teaspoons canola oil
1 tablespoon unsalted butter
1 medium yellow onion, sliced
1/2 pound white mushrooms, sliced
1/4 cup dark rum
3/4 cups low-sodium chicken broth
2 tablespoons heavy cream
6-8 basil leaves, torn
prep: 10 minutes
total: 40 minutes
large sauté pan
digital, instant-read meat thermometer
2. Meanwhile, slice the onion and dice the mushrooms. When the chops are brown on the first side, turn them over. Add the onions and mushrooms to the pan. Cook, stirring once or twice, until the onions begin to turn soft, about 1 minute. Remove the pan from the heat and add the rum to the pan. Return the pan to the heat and cook until most of the rum evaporates, about 2 minutes.
3. Pour the chicken broth into the pan. Reduce the heat to medium-low, then cover and cook, turning once, until the pork reaches 160F in the thickest part, 10-15 minutes.
4. Remove the pork to a plate to rest. Increase the heat and boil the sauce until it's thick, about 2 minutes. Stir in the cream and cook 30 seconds. Add the basil leaves and more salt and pepper to taste. Spoon the sauce over the chops.