Cardamom....I don't know what the heck it is but I LIKE IT! {Cardamom Encrusted Pork Chops}

How does dinner evolve for me?  It just kind of happens....


My dad found containers [quarts?] of mushrooms for 40 cents a piece at Aldi's today.... Such a deal he bought two. He didn't need them but couldn't pass them up. So I win. Actually we all won.


Off to my Epicurious app I went and searched pork and mushrooms since I had pork chops out. First thing I saw was cardamom encrusted pork loin.... I thought oh I can work with this... I had bought cardamom for a weird Christmas cookie recipe and haven't had an occasion to use since.... but I have sure wanted to.... this was getting exciting now.


HERE's WHAT YOU NEED

Cardadom Encrusted Pork Chops 

serves 4

4 boneless Pork Chops

1 onion

olive oil

2 1/4 teaspoons ground cardamom

2 tablespoons minced garlic

1 green onion, sliced

8 oz. mushrooms, halved

2 cups chicken broth

1/2 cup heavy cream

1 tablespoon all purpose flour

1 tablespoon butter, room temperature

HERE'S WHAT I USED FOR THE PUREE:
{to alleviate concerns raised by Dylan, I did NOT puree the Flowers} 

WHICH I POURED UNDER AND OVER MY PORK CHOPS.... 


So, while preheating oven to 350°F, puree 1/2 chopped onion, 2 tablespoons oil, 2 teaspoons cardamom, and garlic in processor. I used my super awesome MAGIC BULLET {thanks Miss Molly}

Spread 1/2 of the puree in the center of large lidded pot [I used.... yes, my enameled Dutch Oven]; top with pork chops in a row overlapping somewhat. Sprinkle pork generously with salt and pepper; coat with onion puree. 


NEXT GATHER:  

Toss mushrooms [halved], sliced green onion, and 3 tablespoons oil in bowl; sprinkle with salt and pepper; arrange around pork.

Roast 1 hour.  Then add 1 1/2 cups broth to pot. Roast pork about 20 minutes longer. Transfer pork to platter; tent loosely with foil (temperature will rise 5 to 10 degrees as roast stands).


Put Dutch Oven on stove add cream, remaining 1/2 cup broth, and 1/4 teaspoon cardamom and bring to boil. Blend flour and butter in small cup; mix into mushroom sauce. Cook sauce, stirring often, until reduced enough to coat spoon, about 5 minutes. Season sauce with salt and pepper; serve with pork.


Being the lucky girl I am, Farmer PopPop also provided freshly dug red potatoes....

that I roasted with some olive oil and green onion.... 
at 325F for 1 hour.... I prepared and put in right after I put the pork in... 


That said, I have a double oven.  If you do not, put in at 350F with roast but only for 30 minutes [put in when you add the broth].


I sauteed some fresh spinach [1 bag] with 1 TBSP olive oil & kosher salt.... to round out the plate...


YUM :)