Recipe of Ultimate pork chops with mushroom cream sauce

pork chops with mushroom cream sauce.

You can cook pork chops with mushroom cream sauce using 12 ingredients and 14 steps. Here is how you achieve that.

Ingredients of pork chops with mushroom cream sauce

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

pork chops with mushroom cream sauce step by step

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!.