Pork Chops With Mushroom Sauce

READY IN: 50mins
Recipe by smashmac

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.

Top Review by lilquiz

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!

Ingredients Nutrition

Directions

  1. For the chops:.
  2. Mix salt, paprika and pepper in a small bowl, rub onto chops.
  3. Heat oil& butter (or Pam) in a large skillet over medium-high heat.
  4. Brown chops 3 minutes per side.
  5. Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
  6. (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.
  7. Mushroom Sauce.
  8. Melt butter over medium heat.
  9. Add onion and garlic, saute until translucent, about 4 minutes.
  10. Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
  11. (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
  12. Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
  13. Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
  14. (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.
  15. Most of the chop cook time was pretty passive, but the sauce was more active.

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