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pork chops with mushroom cream sauce
pork chops with mushroom cream sauce

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We hope you got insight from reading it, now let’s go back to pork chops with mushroom cream sauce recipe. To cook pork chops with mushroom cream sauce you need 12 ingredients and 14 steps. Here is how you do it.

The ingredients needed to make pork chops with mushroom cream sauce:
  1. You need 2 lb thick cut pork chops
  2. Prepare 3/4 lb button mushroom
  3. Use 1 cup flour
  4. Get 1/2 cup parsley
  5. Take 1 tbsp chili powder
  6. You need 1/4 cup white wine
  7. Prepare 1/3 cup brandy
  8. Prepare 3 tbsp butter
  9. Get 1 salt n pepper
  10. You need 1 tbsp Dijon mustard
  11. Take 1/2 cup cream or half n half
  12. Take 3/4 cup veal stock (mix of chicken and beef stock ok)
Instructions to make pork chops with mushroom cream sauce:
  1. PREP: - - - slice mushrooms thickly - - - finely chop parsley - - - slice edges of pork chops to prevent curling - - - dust pork chops with salt, pepper, chili powder and flour - - - mix cream and veal stock together in mixing cup, stir well
  2. COOK: - - - heat stainless or iron fry pan on high heat, add ~ 1 tablespoon olive oil
    • in small batches, add seasoned pork chops to hot pan, cook for ~ 2 minutes a side, until just cooked through and juices run a little pink. Remove cooked pork from pan and set aside on a plate. Tent with foil to retain heat and allow the meat to continue cooking away from the fire… this will help ensure tender morsels instead of chewy chunks of pork!.
    • deglaze the pan with the white wine, then lower the heat to low while juices reduce
    • add 1 tablespoon olive oil and 2 tablespoons butter to the pan, mix well until the butter is almost melted
    • over high heat, add all the mushrooms and cook thoroughly, until they begin to look slightly browned
    • add brandy. ** I usually flambe the mushrooms in brandy at this point, but you can simply cook it until juices are well reduced
    • once liquid is reduced, add remaining tablespoon of butter and melt thoroughly.
    • slowly add 1-2 tablespoons of flour and mix well, making a light rue.
    • add cream/stock mixture and mix very well until the sauce is smooth.
    • add the garlic powder - - - add Dijon mustard and cook for a couple more minutes, until sauce has a gravy like consistency.
    • add the parsley, reserving a small portion to use as a topping/garnish
    • add the pork and accumulated juices from the plate. Mix the contents of the pan gently to prevent burning. Cook until the contents of the pan are warmed through.
    • Garnish with remaining parsley, serve with mashed potatoes and green vegetables. YUM!

An easy dinner idea and one of my favorite pork chop recipes. Whisk it together and then add it to the simmering sauce. Serve the Pork Chops and Mushroom Leek Cream Sauce over my Instant Pot Mashed Potatoes, Creamy Cauliflower Mash or with a side of Dairy Free Scalloped Potatoes. The mushroom sauce the pork chops are cooked in requires no flour or cornflour to thicken. If you want you can add cornflour to thicken even more but the sauce consistency without any thickener is perfect to cook pork chops or chicken in.

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