Let me start by saying this. My husband, who HATES mushrooms, loved this. Let me repeat. Charlie, who thinks mushrooms taste like roadkill and truffles taste like gasoline, loved this. I'm still in shock. It was that good. Seriously...it was just AMAZING. I finally got him to like mushrooms. I WIN.
This recipe is inspired by Wildfire. They have these amazing mushroom crusted pork chops and I think I just happened to nail the recipe. If I don't say so myself.
Truffles. Ah, truffles. Gods gift to me. Lauren bought these for me awhile ago and I've been nursing them. I treasure them and use them sparingly. That's probably going change soon.
This is a truffle. Truffles are INCREDIBLY earthy, aromatic, savory, lovely. I love adding them to mushroom dishes because it gives an already delicious dish and extra oomph.
Remove the stems from mini portabella mushrooms. Just to release the flavor and get them softened, I nuked them in the microwave for a minute and then drained the juice.
Add the mushrooms to the room temp butter, panko breadcrumbs, thyme, garlic powder, and salt.
It was pretty hard not to eat this entire bowl.
Ok...on to the log making. Get some plastic wrap and create as thick of a log as possible. We aren't making compound butter, we are topping the pork chops with a crust so the thicker the better.
I got pork loin rib chops, but you can get any type of pork your little heart desires.
In a screaming hot cast iron skillet, heat up some olive oil. Next, season your york yops. When the pan starts to glisten, add the pork and DON'T TOUCH IT for 2 minutes. You want it to form a nice crust. Flip and cook for another 2 minutes.
Add two thick rounds of the crust to the pork. Put the pork under the broiler for 2 more minutes.
TA DAAAAAAAAAAAAAAAAAAAAAAAAA. Porky perfection.
I mean. JUST LOOK AT THIS!
I'm drooling and I've already eaten 2 pork chops today. No lie.
Truffle Mushroom Crusted Pork Chops
1 Cup of Baby Portabella Mushrooms, stems removed
2 Sticks of Room Temp Unsalted Butter
2 Cups of Panko Breadcrumbs
4 Slices of Truffle
2 Tsp of Kosher or Sea Salt
1 Tsp of Garlic Powder
1 Tsp of Fresh Thyme, chopped
2 Tbs of Olive Oil
8 Pork Chops
Take the portabella mushrooms and nuke them in the microwave for a minute. Let them cool and then blend them with the truffles in either a food process or with an immersion blender. Add them mushrooms to the room temp butter, breadcrumbs, thyme, salt and pepper. Form into a large log and harden in the fridge for at least 3 hours. Heat up a cast iron pan on high heat for 2 minutes. Add a tablespoon of olive oil to the pan. Season the pork chops with salt and pepper. Cook the chops for 2 minutes on each side. Top with two thick rounds of the mushroom crust and then place under the broiler for 2 minutes. The recipe can make up to 8 pork chops. If you are only making a couple at a time, like me, you can freeze the topping until next time. Add the topping to steaks, chicken, pork...ANYTHING!