Prep 15 mins
Cook 20 mins
A simple and tasty dish from Gourmet, November 1996. Although this recipe calls for 4 pork chops to make 2 servings, we find that only 2 pork chops are necessary.
- 1 shallot, minced
- 1 tablespoon vegetable oil
- 1 teaspoon vegetable oil
- 4 white mushrooms, thinly sliced
- 1⁄2 cup dry white wine or 1⁄2 cup vermouth
- 1⁄4 cup heavy cream
- 1⁄8 teaspoon fresh thyme or 1 pinch dried thyme
- 1 teaspoon coarse grain mustard
- 4 pork chops, 1/2-inch thick
- In a small saucepan cook shallot in 1 tablespoon oil over moderate heat, stirring until softened.
- Add mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated (approximately 4 minutes).
- Add wine or vermouth and boil until liquid is reduced to about 2 tablespoons (approximately 12 minutes).
- Stir in cream, thyme, and salt and pepper to taste and simmer just until sauce is thickened.
- Stir in mustard and keep sauce warm over very low heat.
- Pat pork chops dry with paper towels and season with salt and pepper.
- Heat remaining 1 teaspoon oil in a 10-inch skillet until hot but not smoking and saute chops until golden and just cooked through, 2-3 minutes on each side.
- Divide chops between 2 plates and spoon sauce over them.
I used 1 green onion instead of shallot. I used dry white wine and fresh thyme. We cooked the pork chops on the barbecue. The sauce was delicious on top of the pork chops. Thanks Lazyme. Made for Photo tag.