pork chops with mushroom cream sauce Recipe. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them.
When in doubt just combine cream, mushrooms, and wine and you'll have yourself a winner winner pork chop dinner.
For good measure and extra tang I like to add a bit of dijon mustard.
Skillet Pork Chops in Creamy Mushroom Sauce.
You can cook pork chops with mushroom cream sauce using 12 ingredients and 14 steps. Here is how you achieve that. The Best pork chops with mushroom cream sauce Recipe - Recipe: Yummy pork chops with mushroom cream sauce
Ingredients of pork chops with mushroom cream sauce Recipe
- You need 2 lb of thick cut pork chops.
- It's 3/4 lb of button mushroom.
- It's 1 cup of flour.
- It's 1/2 cup of parsley.
- Prepare 1 tbsp of chili powder.
- It's 1/4 cup of white wine.
- It's 1/3 cup of brandy.
- Prepare 3 tbsp of butter.
- You need 1 of salt n pepper.
- You need 1 tbsp of Dijon mustard.
- You need 1/2 cup of cream or half n half.
- You need 3/4 cup of veal stock (mix of chicken and beef stock ok).
Heat oil in a large skillet over medium heat. Pork chops pan-seared and smothered in a creamy mushrooms sauce. COOK: Add the pork chops back to skillet and cover with the mushrooms sauce. Deliciously Easy Pork Chops with Creamy Garlic Herb Mushroom Sauce is a super easy dinner recipe!
pork chops with mushroom cream sauce instructions
- 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!.
Perfect for any night of the week. These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs. Herbs overpower mushrooms I wasn't a big fan of how this sauce turned out. These skillet pork chops were inspired by a pork chop dish my mom used to make. She served the chops with a sauce made from condensed cream of mushroom soup, and it was one of my favorite meals growing up.