Prep 20 mins
Cook 30 mins
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
- 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
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1⁄2 lbs button mushrooms, sliced 1/2 inch thick
- 1 teaspoon fresh thyme
- 1⁄2 teaspoon lemon, zest of (I used way more)
- 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)
- 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, 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.
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!
Outstanding !!! I only made a couple of changes.....used skim milk instead of cream to keep the calories and cholesterol down...so I had to thicken the sauce with a bit of cornstarch at the end. But the taste was wonderful!! Thanks for the keeper !
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.)