Pork Chops with Chanterelle Mushroom Israeli Couscous
I haven't posted in a while so I went to the store with the idea of
smothered pork chops so I could use my new Le Creuset deep cover saute pan.
I got the chops, shallots, tomatoes and dried chanterelle mushrooms.
I already had cucumbers, carrots, celery, dates, italian parsley and garlic.
First I brined the chops for a few hours in a mixture of salt,
sugar, peppercorns and bay leaf.
I then created my mise en place!
Hey, I'm in culinary school so I may start using some
fancy words here.
Mise en place, simply means everything in its place,
or get all your ingredients prepared before you start cooking.
I reconstituted the mushrooms in boiling water.
I plan to use both the mushys and the mushy stock.
I started by sauteing my mirepoix in clarified butter, accept I used shallots
instead of onions, I also added the garlic.
I took this mixture out and seared the chops in the same pan.
I par boiled the Israeli couscous and added the mirepoix, mushys/stock
and dates. After the chops were browned, I put everything back into the
pan and baked them in the oven for about 18 minutes.
I scooped the veggie couscous and mounded on the plate, then I placed
the chop on top. For the other side, I fanned out alternating
tomato and cucumber slices.
This turned out awesome! The pork chops were moist and delicious.
The couscous had a great mushyroom flavor.
This is the first time that I've used dried mushrooms, and I will
start doing it more often.
I got 3 thumbs up on this one.