Hazelnut-Crusted Pork Chops With Morel Sauce Recipe

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Hazelnut-Crusted Pork Chops With Morel Sauce
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Ingredients
13
Count
Nutrition
722
Calories
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Ingredients:

Directions:

  1. In a medium heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Rub the morels to dislodge any grit, then lift them out of the soaking liquid and coarsely chop any large ones. Reserve the soaking liquid.
  2. Preheat the oven to 350°. Put 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. Leave the oven on.
  3. Spread the ground hazelnuts and the flour in 2 shallow bowls. In a third shallow bowl, beat the eggs with a fork.
  4. 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 pork chop with the ground hazelnuts and transfer it to a platter. Repeat with the remaining pork chops and coatings.
  5. In a large skillet, heat the oil until shimmering. Working in 2 batches, cook the pork 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.
  6. 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 cream and simmer until thickened slightly, about 5 minutes. Season the sauce with salt and pepper.
  7. Set the pork chops on plates, spoon the morel sauce around them and serve.
  8. Wine Recommendation: The hazelnuts, cream and morels here have a natural affinity for the taste and texture of a Chardonnay. Pick a medium-bodied, barrel-aged exam-ple such as the 2000 Sanford Santa Barbara or the 1999 Chiaranda del Merlo Contessa Entellina from Sicily.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 721.53 Kcal (3021 kJ)
Calories from fat 500.75 Kcal
% Daily Value*
Total Fat 55.64g 86%
Cholesterol 181.05mg 60%
Sodium 100.03mg 4%
Potassium 860.8mg 18%
Total Carbs 33.31g 11%
Sugars 7.68g 31%
Dietary Fiber 7.04g 28%
Protein 25.64g 51%
Vitamin C 8.8mg 15%
Vitamin A 0.1mg 2%
Iron 6.7mg 37%
Calcium 137.9mg 14%
Amount Per 100 g
Calories 178.98 Kcal (749 kJ)
Calories from fat 124.21 Kcal
% Daily Value*
Total Fat 13.8g 86%
Cholesterol 44.91mg 60%
Sodium 24.81mg 4%
Potassium 213.53mg 18%
Total Carbs 8.26g 11%
Sugars 1.91g 31%
Dietary Fiber 1.75g 28%
Protein 6.36g 51%
Vitamin C 2.2mg 15%
Iron 1.7mg 37%
Calcium 34.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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