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Pork Chops

Mushroom Shallot Gravy
pork chops mushroom shallot gravy.jpg


Roasted Potatoes

1 pound baby red potatoes, scrubbed

Olive oil


Parchment paper 

Boursin cheese 

Italian parsley

Panko Coating

1 ¼ cups Panko breadcrumbs

¾ teaspoon salt

½ teaspoon pepper

1 1/2 teaspoons finely chopped, fresh thyme


Mushroom Shallot Gravy

2 large shallots sliced into rounds

Olive oil



8 ounces white mushrooms, sliced

4-5 garlic cloves, sliced

1/4 cup Madeira wine

1 1/4 cups chicken stock

1 tablespoon corn starch

2 tablespoons oyster sauce

Soy sauce

Salt & pepper

Pork Chops

2- 2 inch thick, boneless pork chops

Salt & pepper

All purpose flour

3 eggs 

1/2 cup whole buttermilk

Olive oil or preferred oil



Roasted Potatoes

Dry the potatoes off and halve any larger sized ones. Place in a bowl, drizzle liberally with olive oil and season well with salt.  


Spread potatoes out onto a baking sheet lined with parchment paper and roast in the center of oven at 450F until caramelized and fork tender. About 25-30 minutes. Remove from oven, season with pepper and more salt if needed. Keep in warm oven at 200F until ready to serve.  

Mushroom Shallot Sauce

Heat 2 tablespoons of olive oil in a sauté pan over medium temperature. Add the shallots, 2 pinches of salt and cook until edges starts to brown. Remove the shallots and place on a small plate. Add 1 tablespoon of oil and 1 tablespoon of butter. If the pan is too hot lift off the burner a minute. Add the mushrooms and toss to coat with the fat. Cover and cook 3-4 minutes to release juices. Stir if needed to prevent from burning. Remove lid and cook 1 minute. Add garlic, season with a few pinches of salt and cook until garlic is lightly browned. If needed add a little bit of oil. Add the Madeira and cook until almost evaporated. Whisk the cornstarch into the chicken stock, add to the pan and bring to a simmer. Whisk in the oyster sauce a few splashes of soy sauce and cook 1-2 minutes or until nicely thickened. Season with pepper and more salt if needed. Swirl in a few tablespoons of butter and add the shallots back. Remove from heat and cover to keep warm. Make sure when you remove lid that the condensation doesn't pour into the sauce.

Pork Chops

Add all of the Panko coating ingredients to a wide bowl and rub hard between your hands to crumble some of the Panko crumbs.  

Trim the fat off of pork pork chops, butterfly them and slice into 4 cutlets. Pound the cutlets flat, season with salt & pepper and then dredge in flour, shaking off any excess. Whisk the eggs and buttermilk together well. Dip cutlets into the egg/buttermilk and then press into the Panko. Place on a wire rack while preparing the frying pan. 

Heat a frying pan over med temperature and fill the bottom with about 2/3rds of an inch of oil. Once oil is hot, add the cutlets and fry until golden brown and cooked through. About 2-3 minutes per side. Remove and place on a baking sheet with a wire rack to prevent bottom from getting soggy. 


Smash the warm roasted potatoes with the Boursin cheese and some fresh Italian parsley. Spread out onto a serving platter or bowl, arrange the pork chops on top and pour on the gravy. Finish with more cracked pepper and fresh parsley.



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