pork chops with mushroom cream sauce. Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Pork Chops with Sour Cream and Mushro.
Skillet Pork Chops in Creamy Mushroom Sauce. Heat oil in a large skillet over medium heat. These pork chops covered in a mushroom and white wine cream sauce will be your new BEST FRIEND. You can have pork chops with mushroom cream sauce using 12 ingredients and 14 steps. Here is how you achieve it.
Ingredients of pork chops with mushroom cream sauce
- You need 2 lb of thick cut pork chops.
- It’s 3/4 lb of button mushroom.
- Prepare 1 cup of flour.
- Prepare 1/2 cup of parsley.
- You need 1 tbsp of chili powder.
- Prepare 1/4 cup of white wine.
- Prepare 1/3 cup of brandy.
- It’s 3 tbsp of butter.
- You need 1 of salt n pepper.
- Prepare 1 tbsp of Dijon mustard.
- It’s 1/2 cup of cream or half n half.
- It’s 3/4 cup of veal stock (mix of chicken and beef stock ok).
When in doubt just combine cream, mushrooms, and wine and you'll have yourself a winner winner pork chop dinner. For good measure and extra tang I like to add a bit of dijon mustard. Deliciously Easy Pork Chops with Creamy Garlic Herb Mushroom Sauce is a super easy dinner recipe! Perfect for any night of the week.
pork chops with mushroom cream sauce instructions
- PREP: – slice mushrooms thickly – finely chop parsley – slice edges of pork chops to prevent curling – dust pork chops with salt, pepper, chili powder and flour – mix cream and veal stock together in mixing cup, stir well.
- COOK: – heat stainless or iron fry pan on high heat, add ~ 1 tablespoon olive oil.
- – in small batches, add seasoned pork chops to hot pan, cook for ~ 2 minutes a side, until just cooked through and juices run a little pink. Remove cooked pork from pan and set aside on a plate. Tent with foil to retain heat and allow the meat to continue cooking away from the fire… this will help ensure tender morsels instead of chewy chunks of pork!..
- – deglaze the pan with the white wine, then lower the heat to low while juices reduce.
- – add 1 tablespoon olive oil and 2 tablespoons butter to the pan, mix well until the butter is almost melted.
- – over high heat, add all the mushrooms and cook thoroughly, until they begin to look slightly browned.
- – add brandy. ** I usually flambe the mushrooms in brandy at this point, but you can simply cook it until juices are well reduced.
- – once liquid is reduced, add remaining tablespoon of butter and melt thoroughly..
- – slowly add 1-2 tablespoons of flour and mix well, making a light rue..
- – add cream/stock mixture and mix very well until the sauce is smooth..
- – add the garlic powder – add Dijon mustard and cook for a couple more minutes, until sauce has a gravy like consistency..
- – add the parsley, reserving a small portion to use as a topping/garnish.
- – add the pork and accumulated juices from the plate. Mix the contents of the pan gently to prevent burning. Cook until the contents of the pan are warmed through..
- – Garnish with remaining parsley, serve with mashed potatoes and green vegetables. YUM!.
These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs. Herbs overpower mushrooms I wasn't a big fan of how this sauce turned out. Pork chops pan-seared and smothered in a creamy mushroom sauce, perfect for busy evenings. Add the pork chops back to the skillet and dredge with the mushrooms and sauce. Brown and juicy pork chops are covered in a creamy rosemary and mushroom sauce for an impressively easy stovetop dinner.