June 2nd: Mom’s Pork Chops, Reimagined — An Elevated Homestyle Classic

2 thick-cut, locally sourced pork chops (bone-in or boneless)

2 tbsp olive oil

1 tbsp unsalted butter

1 small shallot, finely minced

2 cloves garlic, minced

1 cup Mushrooms of your choice (white, brown, shiitake...)

½ cup dry red wine

½ tsp fresh rosemary, finely chopped

½ tsp fresh thyme leaves

1 tsp Dijon mustard

¾ cup heavy cream

1 small can of Campbell’s cream of mushroom soup

Salt and cracked black pepper to taste

Black truffle oil (optional)

1. Season the pork chops with salt and pepper. Sear 3–4 minutes per side. Remove and rest.

2. Reduce heat. Add butter, shallots, and garlic to the pan. Sauté until fragrant.

3. Add  the mushrooms and a pinch of salt. Cook until softened.

4. Deglaze the pan with red wine, scraping up browned bits. Reduce by half.

5. Stir in mustard, rosemary, and thyme. Simmer briefly.

6. Add heavy cream and 1 small can of Campbell’s cream of mushroom soup, stir, then return pork chops. Simmer until the sauce thickens and pork is cooked through.

7. Serve over mashed potatoes, herbed rice, spooning sauce generously over top. I enjoy serving this with roasted fingerling potatoes and finishing with a drizzle of black truffle oil.

1 Tbsp Extra Virgin Olive Oil
100 g Fresh Shiitake Mushrooms, sliced
1 clove Garlic, minced
1 sprig Fresh Rosemary, chopped
2–3 sprigs Fresh Thyme, chopped
1 lb Local Ontario Asparagus, washed, trimmed, peeled, and cut into 1–2 inch pieces
Zest and Juice of 1 Large Lemon
1 tsp Kosher Salt
Fresh Cracked Pepper, to taste
1 Tbsp Favuzzi Black Truffle Oil
2 Tbsp Flat-Leaf Parsley, chopped
150 g Parmesan Reggiano, freshly grated
Sourdough Bread or Baguette Crostini, for serving

1. Prepare the Asparagus
Wash, trim, and peel the asparagus to remove any woody ends. Cut into 1 to 2-inch diagonal pieces for a refined presentation.
 

2. Sauté the Mushrooms
In a large skillet over medium heat, add the olive oil. Once heated, add the sliced shiitake mushrooms. Sauté for 4–5 minutes until softened and slightly golden.
 

3. Add Aromatics
Add the minced garlic, chopped rosemary, and thyme to the pan. Cook for 30 seconds until fragrant.
 

4. Cook the Asparagus
Add the asparagus pieces to the skillet and sauté for 3–5 minutes, stirring occasionally, until they are bright green and tender-crisp.
 

5. Season & Finish
Turn off the heat. Stir in the lemon zest, lemon juice, salt, cracked pepper, black truffle oil, and chopped parsley. Toss everything gently to combine.
 

6. Assemble & Serve
Toast slices of fresh sourdough bread or baguette crostini until golden and crisp. Spoon the warm asparagus and mushroom mixture generously on top. Finish with a generous sprinkle of freshly grated Parmesan Reggiano.