Pork Chop Recipe
12 oz Berkshire Chop, pancetta, mushrooms, roasted red pepper, in creamy roasted red pepper Madeira sauce.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparing the Pork Chop
- 1
Seasoning the Chop
Season the Berkshire pork chop with salt and black pepper on both sides.
- 2
Heating the Skillet
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- 3
Searing the Pork Chop
Once the oil is hot, add the pork chop to the skillet and sear for about 5-6 minutes on each side, or until the internal temperature reaches 145°F (63°C).
- 4
Resting the Chop
Remove the pork chop from the skillet and let it rest for 5 minutes before slicing.
Preparing the Sauce
- 5
Cooking the Pancetta
In the same skillet, add the remaining tablespoon of olive oil and the diced pancetta. Cook until the pancetta is crispy, about 3-4 minutes.
- 6
Adding Garlic
Add the minced garlic and cook for an additional 1 minute until fragrant.
- 7
Cooking the Mushrooms
Stir in the sliced mushrooms and cook until softened, about 5-7 minutes.
- 8
Incorporating Red Peppers
Add the roasted red peppers and cook for another 2 minutes.
- 9
Adding Madeira Wine
Pour in the Madeira wine and let it simmer for about 3-4 minutes to reduce slightly.
- 10
Making the Cream Sauce
Finally, stir in the heavy cream and let the sauce simmer for an additional 5 minutes until it thickens.
- 11
Finishing the Sauce
Chop the fresh parsley and stir it into the sauce just before serving.
Serving
- 12
Plating the Dish
Slice the rested pork chop and serve it on a plate, topped with the creamy roasted red pepper Madeira sauce.
