Break out the cast iron for these tasty Skillet Pork Chops with Chanterelles and Figs. It’s an easy Paleo and Whole30 stovetop meal that comes together in no time at all.
I was wondering in the woods the other day when I spotted a small orange growth on the ground. Then another. Then another.
Chanterelles. Everywhere.
Within a few minutes, I had a bag full of foraged fungi. I could not wait to get out of the woods and into the kitchen.
Rather than turn to my standard pan fried method for preparing mushrooms, I decided to combine my foraged chanterelles with some pork chops and figs for a quick stovetop meal.
Lordy mercy.
I just might have found my new favorite chanterelle mushroom recipe.
How to Identify Chanterelle Mushrooms
Chanterelles are an edible wild mushroom that grow from mid-summer to early fall here on the East coast. Much like Chicken of the Woods, their bright orange or yellow color makes them easy to spot on nature walkabouts.
They love shady, moist areas and tend to grow under oaks. An important identifier is that you find them growing on the forest floor, never on logs or roots.
On the underside, chanterelles have what are known as “false gills.” Look for wrinkles and ridges that converge, as opposed to the sharp parallel lines of true gilled mushrooms.
For me, what really sets chanterelles apart is their smell. It’s a fruity aroma that reminds me of apricots. No wonder they’re so dang tasty!
As with any foraged food, never eat anything that you can’t 100% positively identify!
Keys to Great Pork Chops on the Stove
Pork Chops on the stove are quick, easy and versatile. Just keep a few things in mind to ensure their success.
- Remove the chops from the fridge 30 minutes prior to cooking. Allowing the chops to warm up a bit before cooking will ensure a nice sear.
- Pat them dry with paper towels. Liquid is your enemy when you’re looking for a browned pork chop.
- Don’t cook the crap out of them. To avoid dry and tough boneless pork chops, remove them from the pan as soon as you get a good sear. For this recipe, the chops don’t need to be cooked all the way through because they’ll be going back in the pan at the end.
How to Make Skillet Pork Chops with Chanterelles and Figs
Heat about a tablespoon of olive oil in a large, heavy skillet over medium high heat until shimmering.
Place the pork chops in the skillet and sear for about 4-5 minutes per side until well browned.
Transfer the pork chops to a plate and cover with foil to keep warm.
Add the chanterelle mushrooms to the skillet and cook until they start to brown, about 5 minutes.
Stir in some diced shallot and cook until it is tender, about 2-3 minutes.
Pour in about a cup of chicken stock to deglaze the pan, scraping up all the browned goodness of the bottom of the skillet with a spoon.
Whisk in a tablespoon of Dijon mustard and season with some fresh rosemary and thyme.
Bring everything to a boil, then reduce the heat to medium low. Simmer for about 5-6 minutes until the stock has reduced by about half its volume.
Add some sliced figs to the skillet and simmer until they have completely softened and the sauce has thickened, about another 5 minutes..
Swirl in a tablespoon of grass-fed butter or ghee into the skillet, then nestle the pork chops back inside. Cook for another couple minutes until the chops are heated through and their internal temperature reaches 145 degrees.
Garnish everything with a dash of fresh parsley and enjoy!
More Cast Iron Skillet Recipes!
- Braised Chicken Thighs with Leeks and Celery Root
- Spicy Bison Sweet Potato Skillet
- Spatchcocked Chicken with Root Vegetables
- Sweet and Spicy Autumn Hash
Skillet Pork Chops with Chanterelles and Figs
Ingredients
- 4 boneless pork loin chops about 1" thick
- 1 tablespoon extra virgin olive oil
- 6 ounces chanterelle mushrooms cleaned and cut into 2 inch pieces
- 1 large shallot diced
- 1 1/2 cups low sodium chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- 8 ounces fresh figs quartered
- 1 tablespoon grass-fed butter or ghee
- 2 tablespoons fresh parsley chopped
- sea salt
- freshly ground black pepper
Instructions
- Remove the pork chops from the refrigerator 30 minutes before cooking and allow to come to room temperature. Pat them dry and season both sides generously with sea salt and black pepper.
- Heat the olive oil in a large, heavy skillet over medium high heat until shimmering. Place the pork chops in the skillet and sear for about 4-5 minutes per side until well browned. Transfer the pork chops to a plate and cover to keep warm.
- Add the mushrooms to the skillet and cook, undisturbed, until they release their liquid and start to turn golden brown, about 5 minutes.
- Stir in the shallot and cook until tender, about 2-3 minutes.
- Pour in the chicken stock to deglaze the pan. Scrape up any brown bits of the bottom of the skillet with a spoon. Stir in the mustard, rosemary and thyme and bring to a boil. Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 5 minutes.
- Add the figs to the skillet and continue simmering until they have completely softened and the sauce has thickened, about 4-5 minutes.
- Swirl the butter or ghee into the skillet, then nestle the pork chops back in along with any juices that have accumulated on the plate. Cook until the pork chops are completely cooked through and reach an internal temperature of 145°F, about 2-3 minutes.
Equipment
- 12" Cast Iron Skillet
- Mushroom Brush
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