Pork Chops With Morel Sauce - cooking recipe

Ingredients

1 tablespoon cooking oil
1 tablespoon fresh thyme, minced
1/2 ounce dried morel
32 ounces center-cut pork chops (4 chops, about 8 oz each)
1 tablespoon flour (seasoned with salt and pepper)
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons butter
1/2 tablespoon shallot, peeled, chopped (about 1/2 large shallot)
1/2 cup dry white wine
1 cup demi-glace
1/4 cup Quark (like Fromage Blanc)

Preparation

Preheat oven to 350 degrees.
Combine cooking oil and thyme in small dish; set aside.
Soak mushrooms in 1 cup warm water 30-60 minutes.
Dust chops with seasoned flour; pat off excess.
Heat large ovenproof skillet on medium-high. Add just enough olive oil to coat bottom of pan and heat until oil faintly smokes.
Carefully place chops in pan. Turn when carmelized (edges turn paper-bag brown about 1/4 of the way up the sides), 3-5 minutes.
Top each chop with 1/4 Tbsp butter; drizzle with the thyme seasoned cooking oil (basting oil).
Place skillet with chops in oven and bake 15-20 minutes, until thermometer inserted into thickest part of chops reads 145 degrees.
Meanwhile, manually squeeze water from mushrooms (save liquid). Slice mushrooms in half lengthwise.
Heat 1 tsp butter in medium skillet on medium-high. Stir in shallots and mushroom. Add wine and reserved mushroom liquid; simmer until almost dry, 10-15 minutes.
Stir in demi-glace and Quark; heat to simmering.
Add remaining 1 tsp butter.
Remove skillet from oven; let chops rest 5 minutes to reach 150 degrees.
Serve sauce over chops.