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. ---------------------------------------------------------------------------
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Ingredients
