Seared Pork Chop with Mushroom Crust

Ingredients:
 
14 oz. Frenched Pork Chop
  2 oz. White Wine
  2 oz. Domestic mushrooms, chopped
½  tsp Garlic, minced
½  oz. Shallots, diced fine
½ tsp.  Fresh Thyme, chopped
½  oz. Sun-dried Tomatoes, diced
 Salt & Pepper to taste
Butter as needed
 
1.      Season and sear pork chop in pan over high heat.  Finish in the oven until internal temp reaches 150°F.
2.      Saute garlic and shallots in sauce pan with butter until opaque.
3.      Deglaze* the sauce pan over high heat with white wine and reduce the sauce by half.
4.      Add mushrooms and cook to your preference.
5.      Season mushrooms with salt, pepper and fresh thyme.
6.      Remove from fire and fold in sun-dried tomatoes.
7.      Top the pork chop with the hot mushroom mixture.
 
*Deglazing loosens the bits of garlic and shallot at the bottom of the pan after cooking. The wine is added to the pan as soon as the food is cooked.  The pan is over high heat to reduce the amount of liquid and further intensify the flavors.