pork chops with mushroom cream sauce. Now Choose From Multiple Easy Pork Chop Recipes To Create That Perfect Meal. This pork chop recipe has simple ingredients and there is no marinating required. Bone-in or boneless pork chops in a rich mushroom sauce served with mashed potatoes is the ultimate dinner for a busy evening!
The ultimate ONE PAN Pork Chop Recipe is now on VIDEO due to popular demand! Tender, golden and juicy pan seared pork chops are served in a rich and creamy garlic herb mushroom sauce filled to the brim with flavour. These pan seared pork chops topped with creamy mushroom sauce provide an easy, delicious, one skillet meal perfect for a busy weeknight dinner or a special occasion. You can have pork chops with mushroom cream sauce using 12 ingredients and 14 steps. Here is how you cook it.
Ingredients of pork chops with mushroom cream sauce
- It’s 2 lb of thick cut pork chops.
- Prepare 3/4 lb of button mushroom.
- It’s 1 cup of flour.
- It’s 1/2 cup of parsley.
- You need 1 tbsp of chili powder.
- Prepare 1/4 cup of white wine.
- It’s 1/3 cup of brandy.
- It’s 3 tbsp of butter.
- You need 1 of salt n pepper.
- It’s 1 tbsp of Dijon mustard.
- It’s 1/2 cup of cream or half n half.
- You need 3/4 cup of veal stock (mix of chicken and beef stock ok).
This pan fried pork chops recipe has no flour and is low carb, but rich in flavor and sure to please. Moist, flavorful, delicious pork chops, smothered in a savory mushroom cream sauce. Inspired by PanNan's Pan Grilled Pork Chops. Skillet Pork Chops in Creamy Mushroom Sauce – Juicy, pan seared pork chops smothered with a rich and creamy mushroom sauce.
pork chops with mushroom cream sauce step by step
- 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!.
An easy dinner idea and one of my favorite pork chop recipes.. So the sauce wasn't as creamy. But it did coat the chops & was really good! Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan.