Recipe of Ultimate pork chops with mushroom cream sauce
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week pork chops with mushroom cream sauce. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from pork chops with mushroom cream sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare pork chops with mushroom cream sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make pork chops with mushroom cream sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook pork chops with mushroom cream sauce estimated approx 30 mins.
To begin with this recipe, we must first prepare a few ingredients. You can have pork chops with mushroom cream sauce using 12 ingredients and 14 steps. Here is how you cook it.
popular with the kids!
Ingredients and spices that need to be Prepare to make pork chops with mushroom cream sauce:
- 2 lb thick cut pork chops
- 3/4 lb button mushroom
- 1 cup flour
- 1/2 cup parsley
- 1 tbsp chili powder
- 1/4 cup white wine
- 1/3 cup brandy
- 3 tbsp butter
- 1 salt n pepper
- 1 tbsp Dijon mustard
- 1/2 cup cream or half n half
- 3/4 cup veal stock (mix of chicken and beef stock ok)
Steps to make 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!
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