Pork Chops With Morel Sauce Recipe

Directions:

1. Preheat oven to 350 degrees.
2. Combine cooking oil and thyme in small dish; set aside.
3. Soak mushrooms in 1 cup warm water 30-60 minutes.
4. Dust chops with seasoned flour; pat off excess.
5. Heat large ovenproof skillet on medium-high. Add just enough olive oil to coat bottom of pan and heat until oil faintly smokes.
6. 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.
7. Top each chop with 1/4 Tbsp butter; drizzle with the thyme seasoned cooking oil (basting oil).
8. Place skillet with chops in oven and bake 15-20 minutes, until thermometer inserted into thickest part of chops reads 145 degrees.
9. Meanwhile, manually squeeze water from mushrooms (save liquid). Slice mushrooms in half lengthwise.
10. 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.
11. Stir in demi-glace and Quark; heat to simmering.
12. Add remaining 1 tsp butter.
13. Remove skillet from oven; let chops rest 5 minutes to reach 150 degrees.
14. Serve sauce over chops.