Easiest Way to Prepare Yummy pork chops with mushroom cream sauce

Without fail recipe ultimate pork chops with mushroom cream sauce easy, bouncy, practical.

Good Evening every body, at this time you get present recipe pork chops with mushroom cream sauce with 12 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 14 stages of easy cooking pork chops with mushroom cream sauce.

Ingredients for pork chops with mushroom cream sauce

1. Needed 2 lb : thick cut pork chops.

2. Needed 3/4 lb : button mushroom.

3. Needed 1 cup : flour.

4. Prepare 1/2 cup : parsley.

5. Prepare 1 tbsp : chili powder.

6. Prepare 1/4 cup : white wine.

7. Needed 1/3 cup : brandy.

8. Needed 3 tbsp : butter.

9. Prepare 1 : salt n pepper.

10. Prepare 1 tbsp : Dijon mustard.

11. Needed 1/2 cup : cream or half n half.

12. Prepare 3/4 cup : veal stock (mix of chicken and beef stock ok).

If all ingredients pork chops with mushroom cream sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking pork chops with mushroom cream sauce

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.

1. COOK:

• heat stainless or iron fry pan on high heat, add ~ 1 tablespoon olive oil.

1. • 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!..
2. • deglaze the pan with the white wine, then lower the heat to low while juices reduce.
3. • add 1 tablespoon olive oil and 2 tablespoons butter to the pan, mix well until the butter is almost melted.
4. • over high heat, add all the mushrooms and cook thoroughly, until they begin to look slightly browned.
5. • add brandy. ** I usually flambe the mushrooms in brandy at this point, but you can simply cook it until juices are well reduced.
6. • once liquid is reduced, add remaining tablespoon of butter and melt thoroughly..
7. • slowly add 1-2 tablespoons of flour and mix well, making a light rue..
8. • add cream/stock mixture and mix very well until the sauce is smooth..
9. • add the garlic powder

• add Dijon mustard and cook for a couple more minutes, until sauce has a gravy like consistency..

1. • add the parsley, reserving a small portion to use as a topping/garnish.
2. • 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..
3. • Garnish with remaining parsley, serve with mashed potatoes and green vegetables. YUM!.

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