apples, boneless pork ribs, broth, fresh herbs, Garlic, heavy cream, lemon juice, lemon zest, Mushrooms, olive oil, onion
When I made this there was a hurricane brewing out there in the Atlantic. And it hit North Carolina. It hit hard near the coast. Sadly, there are far too many people who suffered terrible loss at the hands of Mother Nature and will continue to deal with the devastation left in the wake of Flo. We were very fortunate that Flo changed her mind and lost some steam by the time she arrived inland. But, life goes on and you have to keep up your strength to brave the elements and repair the damage done. This is a nice mid-week meal. It takes barely 30 minutes from start to finish, so it’s quick. But it’s tasty enough for a weekend company dish, too. That’s a lot of flavor and convenience bang-for-your-buck! You can absolutely use pork chops, either boneless or bone-in, for this, but I really like this cut—boneless rib roast, end cut. This cut isn’t huge, which makes it great for two or three people. It cooks quickly, has good flavor and it’s usually a good value, too. I find just salt, pepper and maybe some garlic granules are all this meat needs. It browns well, too. I was able to find a nice blend of oyster, shiitake and sliced button mushrooms, but you can absolutely use just sliced button or baby bellas. Onion and garlic are a natural complement to the mushrooms. Thyme, rosemary and sage compliment pork beautifully. I prefer to use fresh herbs for this. A little lemon zest and juice for acid. Then I plunk the browned meat on top, pour some broth and heavy cream for a touch of richness, plunk the browned meat on top and pop the pan into the oven for about 15-20 minutes. All the flavors play off each other and they play well together. When I remove the pan from the oven (remember that the handle is screaming hot), I remove the meat and let it rest. Then I boil the “sauce” mixture down a bit, if needed. Slice the meat, and serve with the apples and the mushrooms and onions on the side. This time, I served rice, that had some roasted squash stirred into it and sprinkled with some toasted pecans, on the side.
Pork with Mushrooms, Herbs and Apples
- 1 1/2 pounds boneless pork rib
- 2 tablespoons olive oil
- 1 small onion, cut into thin wedges from top to bottom
- 2-3 cloves garlic, grated
- Grated rind of 1/2 lemon
- 6-8 ounces sliced mushrooms (I used a mix of oyster, shiitake & button mushrooms)
- 1 apple, peeled and cut into wedges (I used a Ginger-Gold for this)
- 2 tablespoons fresh mixed herbs (rosemary, thyme and sage are a good combo)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup chicken or vegetable broth
- 1/3 cup heavy cream
Preheat the oven to 400°F.
Heat a cast iron skillet over medium-high heat. Add the oil; brown the meat on both sides, about 2 minutes per side. The meat will now be fully cooked; set aside. There should still be some oil in the skillet, but if not add a bit more. Add the mushrooms, onions, garlic, lemon rind, apples, herbs and salt and pepper. Sauté for about 3-4 minutes, or until the onions and mushrooms wilt. Place the meat on top of the vegetables; pour the broth around the edge, not over the meat. Slide the pan into the oven; roast for 15-20 minutes or until the meat reaches an internal temperature of 155°F. Remove the pan from the oven. Place the meat on a plate; set aside. Place the skillet on the burner, over medium-high heat. Stir in the heavy cream. Bring the mixture to the boil; simmer until the mixture is slightly thickened. Slice the meat into 1/4-1/2-inch thick slices. Serve with the apples and mushrooms; rice is a good side, but potatoes are nice, too.
Pork with Mushrooms, Herbs and Apples Recipe©Marcia Lahens 2018. All rights reserved.