Pork Chops with Roasted Strawberries
Roasting strawberries is the secret to the intense fruit flavor in ice cream. With a little balsamic they are savory enough to top pork chops and sweet enough to keep that bland morning bowl of oatmeal interesting.
- 1 pint strawberries, hulled and thinly sliced
- 1/4 cup 25 year balsamic vinegar
- 2 tbs maple syrup
- 4 tbs olive oil
- 4 bone-in center cut pork chops
- 2 tbs butter
- 2 cups roughly chopped oyster mushrooms
- 4 tbs minced fresh chives (plus more for garnish)
- 1/4 cup white wine
- 1/4 cup crumbled feta
- Roast strawberries: Whisk together the 25-year Balsamic vinegar, maple syrup and 2 tbs olive oil. Season lightly with salt and heavily with black pepper. Toss with strawberries to coat.
- Place strawberries in a single layer on a sheet pan with parchment or foil. Roast at 350 F for 30-45 minutes. The longer you roast them the more intense and concentrated the flavor.
- Sauté pork chops: Heat the remaining 2 tbs olive oil in a 12” skillet over medium-high heat. Season pork chops with salt and pepper and add to the pan. Turn after 4-5 minutes, cook 4 minutes longer and reduce heat to medium until cooked through, 140 degrees. Remove to a plate and tent with foil
- Sauté mushrooms: Return skillet to medium-high heat and melt 2 tbs butter. Add mushrooms and cook until edges turn golden-brown, about 5-6 minutes. Season with salt and pepper and toss in minced chives. Add white wine and deglaze pan scraping up brown bits while it reduces. Season to taste with a pinch of cardamom.
- Serve pork chops over mushrooms, topped with strawberries, feta and a sprinkling of chives.