Cream of Mushroom Pork Chops
Ingredients
The pork chops
-
4
pieces
thin, bone-in pork chops (½ inch each)
The sauce
-
2 ½
tablespoons
avocado oil (or olive oil or bacon grease)
-
1
pound
sliced mushrooms
-
1
tablespoon
onion, minced
-
1
clove
garlic, minced
-
⅓
cup
dry white wine
-
⅓
cup
unsalted chicken broth
-
½
cup
heavy cream
-
⅛
teaspoon
powdered dried sage
-
¼
teaspoon
fresh thyme leaves, chopped
-
to taste
salt and pepper
Instructions
- Let the pork chops come to room temperature for at least 20 minutes.
- Rub both sides of the pork with oil and season with salt and pepper.
- Mince the onion and garlic, and chop the thyme.
- Mix the wine and chicken broth in a small bowl.
- Heat a large pan over medium-high heat and add oil to coat the bottom.
- Add the pork chops, reduce heat to medium, and cook for about 3 ⅓ minutes per side.
- Remove the pork chops and tent with foil.
- Add more oil to the pan, then add the mushrooms and cook undisturbed for 2 minutes.
- Stir in the onions and garlic, cooking for 1 minute, then add the wine and broth, scraping the pan.
- Let the mixture simmer and reduce by half.
- Add the heavy cream, sage, and thyme, cooking until the sauce thickens.
- Serve the pork chops with the mushroom sauce either poured over or alongside.
Nutrition Facts (estimated)
Servings
4
Calories
483
Total fat
40g
Total carbohydrates
6g
Total protein
21g
Sodium
142mg
Cholesterol
0mg
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