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Forager’s Braised Chops

Chef: Richard Muschiana ~ The Søvengård

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Richard has always loved old school dishes like chicken cacciatore and paprikash. There’s a warmth and coziness about them that are so fitting for fall. Incidentally, these are also part of his family lineage as well. 

For this preparation, he wanted to take a simple one-pot wonder that almost anyone could make at home and give it a bit of seasonal update and some of the farm-to-table touches that are the cornerstone of what they do at Sovengard. Enjoy!

There’s a warmth and coziness about this dish that is so fitting for fall.

Warmth in Fall: Forager's Braised Chops

  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Serving Size: 4 Servings

Ingredients

  • 4 bone-in pork chops
  • 1 quart of fresh tomatoes (blanched and skins removed) or canned plum tomatoes
  • 1 to 3 Mild peppers (Italian mild, cubanelle, or bell peppers), julienne
  • 8 oz Fresh mushrooms, sliced (prefer shiitake, oyster, or wild fall varieties. Cremini is fine too)
  • 1 apple, peeled and thinly sliced
  • 1 cup of walnuts, crushed into pieces
  • 2 cups of raw pumpkin or hard squash, peeled and medium dice
  • ¼ c. AP Flour
  • 1 cup onion, fine dice
  • 6 cloves of garlic, minced
  • 325mL (half a bottle) of a nice dry white or rose wine
  • 2 sprigs of fresh rosemary
  • ¼ c. fresh parsley, minced
  • Neutral oil (canola, soy, etc.)
  • Salt and pepper to taste

Directions

  1. Preheat your oven to 350 degrees.
  2. Pat the chops dry, sprinkle them with salt and pepper, and dredge lightly in flour
  3. Using a high sided sauté pan or Dutch oven, heat oil over medium high heat. Once the pan is hot, sear the chops on both sides until lightly browned and even.
  4. Remove the chops from the pan, reduce heat, and pour in the wine (deglazing the pan). Use a wooden or rubber spatula to scrape the tasty bits from the bottom of the pan.
  5. Let the wine cook down for a few minutes, and then add in the remaining ingredients. Cook on low to medium heat until the pumpkin/squash starts to soften, stirring occasionally to evenly cook the vegetables. Add salt and pepper to taste.
  6. Return the pork chops to the pan and push down into the liquid. The chops should be about halfway submerged. Add a little more wine or a small amount of water if needed.
  7. Move the pan to the oven, uncovered, and cook for 15-20 minutes, or until the internal temp of the pork reaches 145-150 to achieve a medium cook.

Serve:

If you want to be fancy, place the pork on a large platter, bathe it in the sauce, and garnish with fresh minced parsley. Enjoy!

Check out The Søvengård

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