A Fricassee is generally described as a braising method that involves a white sauce. This fricassee of chanterelles makes for a deliciously rich sauce for this simple grilled pork chop. We used Mojave Garlic Pepper on the chop and the rich sauce works well with the spicy flavors in the blend.
Adapted from Bon Apetit
4 thick cut pork chops
1 oz Mojave Garlic Pepper
6 Tbl unsalted butter, divided
1 shallot, finely chopped
Salt and pepper to taste
3 garlic cloves, finely chopped
1/4 cup dry white wine
1 lb chanterelles, halved if large
1/2 cup heavy cream
1/8 tsp grated nutmeg
1 tsp fresh parsley, chopped, for garnish
Juice of 1/2 lemon
Rub the Mojave Garlic Pepper on all sides of the pork chops. Heat the grill to 400 degrees. If using a charcoal grill, create a hot zone and a cool zone. Grill over high heat until distinct grill marks are achieved on the first side. The chops should spend about three minutes on this side. Turn the chops and lower heat or move to a cooler part of the grill. Cook the chops until a meat thermometer reads 145 degrees--about 7 minutes total. Remove the chops to a plate and tent loosely with foil while you make the fricassee.
Melt 3 Tbl butter with 1 Tbl Arbequina Extra Virgin Olive Oil in a large skillet over medium-high heat. Add shallot, season with a pinch of salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes.
Add remaining 3 Tbl butter, 1 Tbl oil and chanterelle mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and Nutmeg and cook until slightly thickened, about 2 minutes. Season to taste with salt, pepper,and lemon juice.
Serve over the pork chops and garnish with parsley.