Pork Chops With Morel Sauce

• 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)

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.

cooking oil, fresh thyme, morel, center, flour, olive oil, butter, butter, shallot, white wine, demiglace

Taken from www.food.com/recipe/pork-chops-with-morel-sauce-153875 (may not work)