Mangalitsa Pork Chops with Herb & Wine Cream Sauce

Mangalitsa Pork Chops and Herb + Wine Cream Sauce

We made this recently, and it's absolutely delicious! We used Bos Wine Sauvignon Blanc (2015 Ode to fume) for this recipe (mostly so we could drink the rest of the bottle, it is soooooo good!), but you could sub any dry white wine that you like. This recipe is for 4 pork chops but could also be for 2 with just some extra sauce. If you can't find fresh herbs just substitute for what you have in your spice cabinet. Order your pork chops HERE, each pack has 2 chops.

Ingredients

4 mangalitsa pork chops

salt & pepper

2 tablespoons butter

2 cloves garlic minced

1 tbsp flour 

1/2 cup dry white wine

1/4 lemon (juice of fresh lemon)

1/2 cup chicken stock

1/2 cup heavy cream

1 teaspoon Italian Seasoning 

2 sprigs fresh thyme 

2 sprigs rosemary 

Instructions

Pork Chops

Salt and pepper both sides of the pork chops to taste.

Heat a cast-iron skillet over medium-high heat. Once hot, sear the pork in a cast-iron skillet with the fat cap side down. You can do this for up to 15 minutes to render off as much of the fat as you like and melt the lard down to add to the sauce. 

The first side is cooked on medium-high, but when cooking on the second side, reduce the heat to medium. Cook pork to 125 degrees (medium rare) and then remove from pan to rest. Do not overcook the chops, I repeat, do not overcook the chops.

Creamy Garlic & Herb Sauce

Return skillet to heat, add 2 tablespoons butter and minced garlic and cook for 1-2 minutes on medium heat. Add flour to the butter mixture and blend it in with the butter.

Next, start pouring in wine while still on medium heat - about 1 minute. Add chicken stock and heavy cream. Squeeze a little bit of lemon into the pan, add fresh thyme, rosemary, and Italian seasoning, season with salt and pepper (to taste) and simmer for 2-3 minutes. Taste the sauce and add more seasoning, if necessary.

Final Assembly: Reduce heat to low and return pork chops to pan for just a couple of minutes to heat them back up. Drizzle some of the sauce over pork chops.

We served these with a salad and wild rice! Enjoy!