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Round white plate with truffled mashed potatoes, wild mushrooms and a grilled pork chop with a fork on the plate.

Grilled Pork Chop, Truffled Mash

wild mushrooms, red wine shallot sauce

STARS

A beautiful grilled pork chop accompanies two elegant sides rich in umami—truffle mashed potatoes and roasted mushrooms. Drizzle the red wine shallot sauce over the top to add a touch of nuance to this satisfying dish.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Truffle Mashed Potatoes

  • 4 Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons cream cheese
  • ⅓ cup heavy cream 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon truffle oil 
  • ¼ cup sour cream 

Mushrooms

    2

    • tablespoons olive oil
    • 3 cups cremini mushrooms, sliced 
    • 3 cups oyster mushrooms, sliced 
    • 1 tablespoon dry sherry 
    • 1 garlic clove, minced
    • 1 tablespoon fresh Italian parsley, chopped
    • 1 tablespoon fresh thyme, chopped

    Sauce

    • 3 tablespoons unsalted butter, divided
    • ⅓ cup minced shallots 
    • ½ tablespoon Italian parsley 
    • 2 tablespoons red wine 
    • 1 teaspoon lemon juice

    Herbed Butter 

    • 2½ tablespoons unsalted butter, softened 
    • 1 tablespoon fresh basil, chopped
    • 1 tablespoon green onions, sliced
    • ½ tablespoon fresh parsley, chopped
    • 4 tablespoons roasted garlic, mashed

    Pork Chops

    • 4 6-ounce bone-in pork chops
    • Salt and pepper to taste
    Directions
    1
    In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes.
    2
    Drain the potatoes and return to the pot; heat over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash with a potato masher. Quickly fold in the cream cheese, heavy cream, butter, truffle oil and sour cream and season to taste. 
    3
    Meanwhile, heat the olive oil for the mushrooms in a large saucepan over medium heat. Add the mushrooms, sherry, and garlic, and sauté until mushrooms are lightly browned, about 5 minutes. Reduce heat to low, stir in the parsley and thyme, and simmer until mushrooms are tender, about 5 to 7 minutes.
    4
    Preheat the oven to 375°F and heat a large skillet or grill to medium-high. 
    5
    Lightly brush the pork chops with oil, season with salt and pepper and grill for 2 to 3 minutes per side to create grill marks or a sear. 
    6
    Transfer to a baking sheet and roast to desired doneness or 150°F internal temperature, about 10-12 minutes. Rest for 5 minutes before serving. 
    7
    To make the sauce, heat a tablespoon of butter in a skillet over a medium heat. Add the shallots and sauté for about 5 minutes, or until caramelized. Add the parsley and red wine and simmer for a few minutes until slightly reduced. Transfer to a blender and add the rest of the butter and the lemon juice; blend until smooth. Season to taste.
    8
    Combine all ingredients for the herbed butter in a small bowl.
    9
    Place a pork chop on each plate and top with herbed butter. Add mashed potatoes and mushrooms and serve with shallot sauce on the side.

    Grilled Pork Chop, Truffled Mash

    wild mushrooms, red wine shallot sauce

    STARS

    A beautiful grilled pork chop accompanies two elegant sides rich in umami—truffle mashed potatoes and roasted mushrooms. Drizzle the red wine shallot sauce over the top to add a touch of nuance to this satisfying dish.
    difficultyDifficulty Level
    IntermediateIntermediateIntermediate
    difficulty
    Total Time:  40 minutes
    Active Time:  30 minutes
    Servings:  4

    Ingredients

    Truffle Mashed Potatoes

    • 4 Yukon Gold potatoes, peeled and quartered
    • 2 tablespoons cream cheese
    • ⅓ cup heavy cream 
    • 2 tablespoons unsalted butter 
    • 1 tablespoon truffle oil 
    • ¼ cup sour cream 

    Mushrooms

      2

      • tablespoons olive oil
      • 3 cups cremini mushrooms, sliced 
      • 3 cups oyster mushrooms, sliced 
      • 1 tablespoon dry sherry 
      • 1 garlic clove, minced
      • 1 tablespoon fresh Italian parsley, chopped
      • 1 tablespoon fresh thyme, chopped

      Sauce

      • 3 tablespoons unsalted butter, divided
      • ⅓ cup minced shallots 
      • ½ tablespoon Italian parsley 
      • 2 tablespoons red wine 
      • 1 teaspoon lemon juice

      Herbed Butter 

      • 2½ tablespoons unsalted butter, softened 
      • 1 tablespoon fresh basil, chopped
      • 1 tablespoon green onions, sliced
      • ½ tablespoon fresh parsley, chopped
      • 4 tablespoons roasted garlic, mashed

      Pork Chops

      • 4 6-ounce bone-in pork chops
      • Salt and pepper to taste

      Directions

      1
      In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes.
      2
      Drain the potatoes and return to the pot; heat over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash with a potato masher. Quickly fold in the cream cheese, heavy cream, butter, truffle oil and sour cream and season to taste. 
      3
      Meanwhile, heat the olive oil for the mushrooms in a large saucepan over medium heat. Add the mushrooms, sherry, and garlic, and sauté until mushrooms are lightly browned, about 5 minutes. Reduce heat to low, stir in the parsley and thyme, and simmer until mushrooms are tender, about 5 to 7 minutes.
      4
      Preheat the oven to 375°F and heat a large skillet or grill to medium-high. 
      5
      Lightly brush the pork chops with oil, season with salt and pepper and grill for 2 to 3 minutes per side to create grill marks or a sear. 
      6
      Transfer to a baking sheet and roast to desired doneness or 150°F internal temperature, about 10-12 minutes. Rest for 5 minutes before serving. 
      7
      To make the sauce, heat a tablespoon of butter in a skillet over a medium heat. Add the shallots and sauté for about 5 minutes, or until caramelized. Add the parsley and red wine and simmer for a few minutes until slightly reduced. Transfer to a blender and add the rest of the butter and the lemon juice; blend until smooth. Season to taste.
      8
      Combine all ingredients for the herbed butter in a small bowl.
      9
      Place a pork chop on each plate and top with herbed butter. Add mashed potatoes and mushrooms and serve with shallot sauce on the side.