Mushroom Sauce Covered Pork Chops

"This is my sister Annalie's recipe, and I have her permission to post it! LOL! She says: "This is simple and tasty. I think the sauce will go well with chicken too. My husband and I love hot food, so feel free to leave out the chili flakes or use less.""
 
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photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
30mins
Ingredients:
8
Serves:
4-6
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ingredients

  • 4 -6 pork chops
  • 12 cup onion, finely sliced (or use leeks)
  • 2 garlic cloves, slices
  • 12 lb mushroom, sliced (250 g)
  • 1 teaspoon chili flakes, the dried spice
  • 3 tablespoons sherry wine (specified was 50 ml medium cream sherry)
  • 3 12 fluid oz cream (specified was 100 ml cream)
  • parsley (or chives)
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directions

  • Trim chops and score the fat rind. Dry-fry the chops in a very hot pan, or use a little oil if the chops are too lean. Keep warm.
  • In the same pan fry the onion or leeks, garlic and chili, adding a little oil or butter, until soft but not brown.
  • Add the mushrooms and stirfry a few minutes.
  • Add the sherry and cream and cook until sauce thickens slightly. Stir the chopped herbs through, and pour the sauce over the chops.

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Reviews

  1. I don't know why this hasn't been reviewed before.It's an excellent recipe. For personal taste only I omitted the chili flakes (for DH) and used chicken stock in place of the sherry ( for both of us) and we both loved the outcome. The chops were moist and tender (3/4 in thick chops) and the mushrooms just yummy. Served with cinnamon carrots, half a baked potato (they were big) and a mixed green salad. We had a great meal.
     
  2. This was absolutely delicious! I did tinker a bit though due to personal preferences and gluttony in terms of sauce. Prior to pan frying (almost dry) I seasoned the chops with salt and pepper as we have no sodium issues. We are also somewhat piggy about sauces so I knew I'd have to make more. I used 2 decent sized rib chops but the whole sauce recipe to which I added about 1/2 cup of chicken broth. I was possibly liberal with the cream and sherry too. :) My chives are buried under a foot of snow so I had to sub green (Spring) onions. I will definitely make this again and again and think it would be a wonderful sauce on Pork Tenderloin too. Thanks to both you and you sister!
     
  3. This is just yummy. No two ways about it. Lick the spoon clean as a toothpick in banana bread goodness. Very easy to prepare, calling "Diddles" (dinner =farm speak) before anyone could shoot off their boots by the fireplace. I also added a spot of chick stock and a splash of some special "back of the cabinet" for special occasions sherry. Perfect! For you, Zuri and your cookathon. oxo
     
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RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
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