2bone-inmangalitsa pork loin chops, about 8 oz each
¼cupshallotdiced ¼ in (sweet yellow onions could be substituted)
½cupmeat or vegetable stock
½cupsheep skyrsour cream or creme fraiche can be substituted
Kosher salt and pepper to taste
Grapeseed oillard or another high smoke point oil for sauteing
tablespoonfresh snipped chivesto garnish
1teaspoon all purpose flour
Preheat the oven to 250 degrees. Heat two tablespoons of the oil or lard until lightly smoking in a saute pan big enough to hold both pork chops. Season the pork chops with salt and pepper and then sear well on high heat, pressing down on them when you put them in the pan with a spatula to ensure an even, golden sear.
When the chops are golden brown, flip them over just to "kiss" the other side, then remove the chops to the preheated oven while you prepare the sauce.
Wipe out and remove any oil from the pan, but leave any remaining brown bits, add two more tablespoons of the oil and saute the chanterelles for 5 minutes on medium high heat until lightly colored. Add the shallot or onion and cook for 5 minutes more. Add the flour and stir.
Next add the sherry to the pan and cook until nearly evaporated, about 2-3 minutes. Add the stock to the pan and cook until nearly evaporated, about 2-3 minutes. Finally add the skyr and swirl to combine in the pan.
Simmer the sauce on the lowest heat for a minute or two until it thickens lightly, if the sauce gets too thick, add a tablespoon of water at a time and swirl to return it to the desired consistency. Taste the sauce for salt and pepper and adjust if needed. Add the chives to the sauce at the last minute.
Remove the pork chops from the oven, they should be about medium-medium well by this time. Transfer the chops to a preheated dinner plate, golden side up, top with some of the sauce, and serve immediately.
Don't overcook the sauce
Sour cream, skyr, and creme fraiche are all a little temperamental. Make sure to finish the sauce on low heat or it could break.