Pork Rib in Chanterelle Mushroom Gravy

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup butter
• 2 cups lightly packed sliced chanterelle mushrooms
• 1 tablespoon minced garlic
• 2 teaspoons olive oil
• 1 pound boneless pork ribs, cut into 1/2-inch cubes
• 1 cup all-purpose flour
• 2 cups water
• salt and ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil and a portion of the butter in a large skillet over medium-high heat. Season the pork cubes generously with salt and black pepper.

2. Brown the pork in batches for 4 to 5 minutes, turning, until cooked through to at least 145°F (63°C) in the thickest piece. Rest the pork on a plate for 3 minutes, then set aside.

3. Melt the remaining butter in the same skillet over medium heat. Add the sliced chanterelles and cook for 4 minutes, stirring, until soft and lightly golden.

4. Stir in the minced garlic and cook for 1 minute until fragrant.

5. Sprinkle the flour over the mushrooms and stir constantly for 2 minutes so it cooks without browning.

6. Gradually stir in the water, scraping up the browned bits from the pan. Simmer for 5 minutes until the gravy thickens.

7. Return the rested pork and any juices to the skillet. Simmer for 2 minutes to heat through, then adjust the salt and pepper to taste and serve hot.