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Before you jump to pork chops with mushroom cream sauce recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.
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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 prepare pork chops with mushroom cream sauce:
- Provide 2 lb of thick cut pork chops.
- Prepare 3/4 lb of button mushroom.
- Take 1 cup of flour.
- Prepare 1/2 cup of parsley.
- Take 1 tbsp of chili powder.
- Provide 1/4 cup of white wine.
- Prepare 1/3 cup of brandy.
- Use 3 tbsp of butter.
- Use 1 of salt n pepper.
- Prepare 1 tbsp of Dijon mustard.
- Get 1/2 cup of cream or half n half.
- You need 3/4 cup of veal stock (mix of chicken and beef stock ok).
Steps to make pork chops with mushroom cream sauce:
- 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.
- 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!.
Saute the mushroom, add the onion and garlic, cook until tender. SAUCE: Whisk in the flour until dissolved. Pour in the broth, heavy whipping cream, and hot sauce. Pork Chops with Creamy Mushroom Sauce. I agree regarding the amount of sauce that was produced.it would have been slightly better with more.
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