Hazelnut Crusted Pork Chops With Morel Sauce


1 1/2 cups fresh morels
1 cup hazelnuts
1/2 cup flour
2 lrg eggs
4 6-8-ounces pork rib chops, pounded 1/4-inch thick
salt and freshly ground pepper
1/4 cup vegetable oil
2 tablespoons unsalted butter
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons cognac or other brandy
3/4 cup heavy cream


Rub the morels to dislodge any grit and lightly rinse under cool water. Lay on clean paper towels to drain.
Preheat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake for about 12 minutes, or until richly browned. Transfer the hazelnuts to a kitchen towel and let cool completely. Rub the nuts together in the towel to remove the skins, then coarsely chop. In a food processor, pulse the hazelnuts until a coarse powder.
Spread the ground hazelnuts and the flour in 2 shallow bowls. In a third shallow bowl, beat the eggs with a fork.
Season the pork chops with salt and pepper. Dredge a pork chop first in the flour, shake off any excess, and then dip it in the egg. Coat the chop with the ground hazelnuts and transfer it to a platter. Repeat with the remaining chops and coatings.
In a large skillet, heat the oil until shimmering. Working in two batches, cook the chops over moderate heat until browned, about 3 minutes per side.
Transfer the chops to a rimmed baking sheet and bake for about 4 minutes, or until barely pink in the center.
Meanwhile, wipe out the skillet with a paper towel. Add the butter and melt over moderate heat. Reduce the heat to low. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the garlic and cook until golden, about 3 minutes. Add the brandy and carefully light with a long match. When the flames die down, add the morels. Slowly pour in the reserved morel soaking liquid, stopping when you reach the grit. Simmer over moderately low heat until reduced to about 1/2 cup, about 5 minutes. Add the cre
Set the pork chops on plates, spoon the morel sauce around them, and serve.


1.0 servings


Friday, January 1, 2010 - 10:49pm


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