montreal spiced pork chops w/ roasted fennel & mushrooms

In culinary experiments, dinner, easy weeknight meals, roasting on 09.28.11 at 6:19 pm

montreal steak spice isn’t just for steak anymore. c’est vrai. true story.

on my recent travels to quebec, i picked up some montreal steak spice from spice station, a little shop for local foodies in the charming neighbourhood of mile end. montreal steak spice is a blend of pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds. montreal steak spice is typically used as a rub for steaks… i thought it would make for a fantastic culinary experiment with pork chops. it did indeed.

here’s how…

the chops:
– heat up 2 tbsp extra-virgin olive oil (evoo) in large saucepan on high heat
– brown 1/2 white onion (peeled, rough chop) in pan
– add 5-6 pork centre loin chops to pan
– season both sides of pork chops w/ 2 tsp montreal steak spice
– drizzle 1 tbsp organic apple cider vinegar
– add a dash of sea salt
– add a splash of dry white wine (i used pinot gris.)
– cook pork chops for a few min on both sides until almost cooked evenly through
– remove pork chops from pan and leave onions in pan

the fennel:
the fennel will take approx 30-35min for prep/cooking time, so best to start the fennel before starting the pork chops. check out the previous yumyumyummers recipe for roasted fennel. easypeasy recipe and a fantastic (no-carb) side dish with pork chops.

the mushrooms:
– reduce heat to medium. add 2 tbsp extra-virgin olive oil (evoo) to the same saucepan you used to cook the pork chops.
– add 1/2 white onion (peeled, rough chop) to the leftover onions in the pan
– add 3 cups large white mushrooms (sliced) to pan

– sauté mushrooms for a few minutes until they start to brown
– add 1.5 cups organic plain greek yogurt (divided) to mushrooms in pan
– add 1/2 cup water to pan
– sprinkle 1 tsp montreal steak spice
– stir often & simmer mushrooms (uncovered) for a few min until yogurt blends into a cream sauce

simmer, simmer:
– add prepared pork chops back into the pan
– simmer on medium heat (covered) with the mushroom sauce for a few min until pork chops are reheated

food styling:
– plate 2 small pieces of montreal spiced pork chops
– top w/ mushrooms & cream sauce
– add a generous portion of roasted fennel on the side
– pairs nicely w/ your fave red vino

  1. Great idea! I love the fennel on the side. Nice recipe.


  2. This looks fantastic. I usually roast my fennel in the oven with a bit of olive oil and sea salt to have on the side, but this looks great as well. Besides, any recipe that involves pork AND mushrooms has got to be good!


  3. I love fennel in about anything so this is right up my alley!


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