Pork Chops With Mushroom Sauce
photo by Summerwine
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Chops
- 1 tablespoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon fresh ground black pepper
- 4 pork chops (originally called for "pork rib chops" I used boneless center cut chops)
- 2 tablespoons olive oil
- 1 tablespoon butter (I actually used Pam spray for oil and butter)
- 1 lemon, cut into wedges
-
Mushroom Sauce
- 1 tablespoon butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1⁄2 lbs button mushrooms, sliced 1/2 inch thick
- 1 teaspoon fresh thyme
- 1⁄2 teaspoonlemon, zest Anjou pear
- 1⁄2 cup white wine (had no wine, used sherry)
- 2 cups chicken broth (I only used about a cup)
- 1 cup heavy cream (I used about 1/2 cup Land O'Lakes Fat Free Half & Half)
- 1⁄2 teaspoon salt (didn't use)
- 1⁄2 teaspoon fresh ground black pepper (used a dash of cayenne instead)
directions
-
For the chops:
- Mix salt, paprika and pepper in a small bowl, rub onto chops.
- Heat oil& butter (or Pam) in a large skillet over medium-high heat.
- Brown chops 3 minutes per side.
- Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
- (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
- Mushroom Sauce.
- Melt butter over medium heat.
- Add onion and garlic, saute until translucent, about 4 minutes.
- Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
- (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
- Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
- Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
- (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
- Most of the chop cook time was pretty passive, but the sauce was more active.
Reviews
-
This recipe is familiar to my Chicken in Tarragon Cream Sauce recipe. I never thought of using pork with this sauce. I used white wine and the heavy cream. I also juiced the lemon I used for the zest into the sauce. Served this dish with broccoli and a whole grain wild rice (Lundberg's Wild Rice). Great recipe!
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I also tried this recipe from Real Simple magazine. My family loves it. I don't like thick pieces of pork, so I use thin sliced chops and they cook in just a few minutes. I usually don't have white wine on hand, so I just leave it out and the sauce still tastes great. In order to cut down on the salt content, I use home-made chicken broth that I make with very little salt. We like to serve it with mashed potatoes and use some of the sauce for the potatoes (there will be plenty.)
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This is a keeper! I served it over angel pasta and my family loved every bite. It would also be a great dish to serve to company. One thing I will change is to use 1/2 T. of salt on the pork chops as my toddler eats everything we eat. Thanks for this recipe. The pork chops were deliciously tender too.
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Thumbs up all the way for this one smashmac! Savory and succulent! I halved this recipe but followed it as posted using white wine instead of sherry. DH isn’t a fan of pork but I believe I converted him with this. It didn’t take as much time or trouble as I thought, but I would say that this recipe should be made with good cuts of meat. IMO, this would be a nice meal not just for the family but for having friends around as well. Thanks! I will certainly make this again.
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RECIPE SUBMITTED BY
My husband and I finally gave up on New Orleans and moved to NC where I grew up. It's great, but not being in New Orleans is taking some getting used to.