pork chops with mushroom cream sauce. This pork chop recipe has simple ingredients and there is no marinating The pan-fried pork chops in a creamy garlic mushroom sauce are going to leave you so satisfied! PORK CHOPS IN CREAMY MUSHROOM SAUCE RECIPE Pork Chop with Creamy Mushroom Sauce -All Purpose Cream [Alternative version to Cream of Mushroom].

Ingredients of pork chops with mushroom cream sauce

1. Prepare of thick cut pork chops.
2. You need of button mushroom.
3. You need of flour.
4. You need of parsley.
5. Prepare of chili powder.
6. You need of white wine.
7. Prepare of brandy.
8. It’s of butter.
9. You need of salt n pepper.
10. Prepare of Dijon mustard.
11. You need of cream or half n half.
12. Prepare of veal stock (mix of chicken and beef stock ok).

These tender pork chops smothered in creamy mushroom sauce is actually a dinner that comes together fast, is easy to make and is made So, do yourself a favor and pick up some good-quality pork chops and pair its juicy flavor with a silky, rich, herby cream sauce studded with mushrooms. These pork chops with mushroom cream sauce will not disappoint. Now, I have to give credit where its due and tell you this pan friend pork chops recipe is Usually a mushroom gravy for smothered pork chops is made with flour or a can of cream of mushroom soup. But this low carb pork chop.

pork chops with mushroom cream sauce instructions

1. 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.
2. COOK: – heat stainless or iron fry pan on high heat, add ~ 1 tablespoon olive oil.
3. – 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!..
4. – deglaze the pan with the white wine, then lower the heat to low while juices reduce.
5. – add 1 tablespoon olive oil and 2 tablespoons butter to the pan, mix well until the butter is almost melted.
6. – over high heat, add all the mushrooms and cook thoroughly, until they begin to look slightly browned.
7. – add brandy. ** I usually flambe the mushrooms in brandy at this point, but you can simply cook it until juices are well reduced.
8. – once liquid is reduced, add remaining tablespoon of butter and melt thoroughly..
9. – slowly add 1-2 tablespoons of flour and mix well, making a light rue..
10. – add cream/stock mixture and mix very well until the sauce is smooth..
11. – add the garlic powder – add Dijon mustard and cook for a couple more minutes, until sauce has a gravy like consistency..
12. – add the parsley, reserving a small portion to use as a topping/garnish.
13. – 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..
14. – Garnish with remaining parsley, serve with mashed potatoes and green vegetables. YUM!.

Moist, flavorful, delicious pork chops, smothered in a savory mushroom cream sauce. Inspired by PanNan's "Pan Grilled Pork Chops" Pork chops pan-seared and smothered in a creamy mushroom sauce, perfect for busy evenings. Add the pork chops back to the skillet and dredge with the mushrooms and sauce. 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.