8 oz Premium Reserve® Bone-In Chop
2 sprigs thyme, chopped
½ sprig rosemary, chopped
Mushroom Sauce:
½ shallot, finely diced
2 oz cremini mushrooms, sliced
2 oz shiitake mushrooms, sliced
2 oz button mushrooms, sliced
1 fl oz red wine
2 tbsp butter
1
Rub chop with fresh herbs.
Mark on a hot grill, cook till 145°F internally.
Pre-heat sauté pan and add butter, shallots, and wild mushroom blend.
Sauté at high heat until mushrooms are cooked.
Deglaze with red wine and reduce heat.
Top pork chop with sautéed mushrooms and serve with chef’s choice of vegetables and mashed potatoes.
8 oz Premium Reserve® Bone-In Chop - Ferraro# 4800601
Sprigs thyme - Ferraro# 4900108
Sprig rosemary - Ferraro# 0000208
Shallot - Ferraro# 2000018
Cremini mushrooms - Ferraro# 4901101
Shiitake mushrooms - Ferraro# 0000194
Button mushrooms - Ferraro# 0000012
Butter - Ferraro# 0920163
