Pork Chops with Creamy Mushroom Sauce
These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs.
4 servings, 1 pork chop & about 1/3 cup sauce each
- 4bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
- 1/2teaspoon salt, divided
- 1/2teaspoon ground pepper
- 3tablespoons extra-virgin olive oil, divided
- 1/3cup minced shallots
- 8ounces sliced mixed mushrooms, such as cremini, shiitake & oyster
- 1/2cup dry white wine
- 1/3cup half-and-half
- 1/2cup chopped fresh herbs, such as chives, tarragon and/or parsley
- Sprinkle pork chops with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
- Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.
Per serving (recipe makes 4 servings, 1 pork chop & about 1/3 cup sauce each)
|Mono Saturated Fat||12g|