Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
* Exported from MasterCook *
Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce
Recipe By :Yachtsman Steakhouse, Disney's
Serving Size : 4 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3/4" thick center cut or loin park chops -- (about 10 ounces each)
1 teaspoon salt and pepper
1 tablespoon butter
12 ounces shiitake mushrooms sliced
2 bags fresh spinach -- (10 ounces each)
Port Wine Sauce:
1 teaspoon plus I tablespoon cold butter
1/4 cup minced sweet onion
1/2 cup balsamic vinegar and port wine
Heat barbecue grill, ridged grill pan or broiler.
Season chops with 1 1/4 teaspoons each of the salt and pepper.
Grill or broil chops, 10 to 15 minutes, turning over once, until barely pink when cut near the bone.
While chops cook, heat butter in a late skillet over medium high heat.
Add mushrooms and sauté about 5 minutes.
Add spinach, a handful or two at a time, and stir just until wilted.
Season with remaining 3/4 teaspoon. each salt and pepper. Set aside until chops are done.
Port Wine Sauce: Melt the I teaspoon butter in a medium saucepan.
Add onion and sauté until translucent.
Add vinegar and simmer until syrupy, about 6 minutes.
Add wine and simmer until reduced by about half. Remove from heat. Swirl in remaining I tablespoon butter.
Pour into a sauce boat.
Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce
Recipe By :Yachtsman Steakhouse, Disney's
Serving Size : 4 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3/4" thick center cut or loin park chops -- (about 10 ounces each)
1 teaspoon salt and pepper
1 tablespoon butter
12 ounces shiitake mushrooms sliced
2 bags fresh spinach -- (10 ounces each)
Port Wine Sauce:
1 teaspoon plus I tablespoon cold butter
1/4 cup minced sweet onion
1/2 cup balsamic vinegar and port wine
Heat barbecue grill, ridged grill pan or broiler.
Season chops with 1 1/4 teaspoons each of the salt and pepper.
Grill or broil chops, 10 to 15 minutes, turning over once, until barely pink when cut near the bone.
While chops cook, heat butter in a late skillet over medium high heat.
Add mushrooms and sauté about 5 minutes.
Add spinach, a handful or two at a time, and stir just until wilted.
Season with remaining 3/4 teaspoon. each salt and pepper. Set aside until chops are done.
Port Wine Sauce: Melt the I teaspoon butter in a medium saucepan.
Add onion and sauté until translucent.
Add vinegar and simmer until syrupy, about 6 minutes.
Add wine and simmer until reduced by about half. Remove from heat. Swirl in remaining I tablespoon butter.
Pour into a sauce boat.