Name: Mushroom Cream Sauce For Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 boneless pork chops; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 shallot, finely chopped; 2 cloves of garlic, minced; 8 oz. button mushrooms, sliced; 1 teaspoon dried thyme; 1 cup chicken broth; 1 cup heavy cream; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

Start by seasoning the pork chops with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook for about 4-5 minutes per side, or until they are browned and cooked through. Remove the pork chops from the skillet and set them aside on a plate.
In the same skillet, melt the butter over medium heat. Add the shallot and garlic, sautéing until fragrant, about 1-2 minutes.
Add the sliced mushrooms to the skillet and cook until they are golden brown and softened, stirring occasionally. This should take around 5-7 minutes.
Stir in the dried thyme, then pour in the chicken broth and heavy cream. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5-7 minutes, allowing the sauce to thicken slightly.
Once the sauce has thickened to your desired consistency, return the pork chops to the skillet. Let them simmer in the sauce for a couple of minutes, allowing the flavors to meld together.
Taste the sauce and adjust the seasoning with salt and pepper as needed. Make sure the pork chops are fully cooked and coated in the creamy mushroom sauce.
Garnish with fresh parsley before serving to add a pop of color and freshness to the dish.

Ingredients

Instructions

Nutrition Facts

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