Sunday, May 20, 2012

Pork Chops in Mushroom Cream Sauce

The cast of players
Oh mushroom cream sauce, how I love thee. A good mushroom cream sauce is one of those things that can take any boring meat and make it amazing, dinner guest worthy even. I couldn't pass up the sale on pork the other day so that is what we will be working with today, but this would go equally well with chicken. One perk about this recipe is it is really easy to throw together so you can even pull it off on a week night.

Pork Chops in Mushroom Cream Sauce

Makes 4-6 servings

Ingredients:
  • 6 pork chops
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 16 oz mushrooms, sliced 
  • 1-2 tbsp coconut oil
  • 1/2 cup white wine or chicken broth
  • 1/2 cup of cream
  • 2-3 tsp fresh or dried chives
  • salt and pepper to taste
I find it easiest to do all the prep work before turning on the stove, so start by seasoning your pork chops with some salt and pepper (throw on some garlic and onion powder if you are feeling fancy) and chop and slice all the veggies putting the onions and mushrooms in one bowl and the garlic in a separate bowl.

Next heat your oil in the pan over medium to medium-high heat. Add the chops and brown on both sides. If you don't have a pan big enough to fit all 6 chops at once cook in batches. Once the pork is browned on both sides remove from the pan and set aside on  a plate tented with foil.

You may need to add a bit more fat to the pan at this point, then go ahead and throw in the onions and mushrooms. Cook for 3-4 minutes and then add the garlic and continue cooking until onions are nearly translucent. 

Add the wine and scrape all the tasty, cooked on brown bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly and to cook off the alcohol. Reduce the heat to low and add the cream, chives and salt and pepper, stirring to warm through. Add the pork chops back to the pan, don't forget to add the juices from the plate. Cover for a couple of more minutes to get everything back up to the same temperature.
I like to serve this in my, now incorrectly named, "pasta" bowls so that none of the tasty sauce can get away. Enjoy.

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