Pork Chops With Creamy Mushroom Sauce
Description
Everyone will love these chops in a creamy mushroom sauce. Serve them with mashed potatoes, egg noodles or rice and a side salad.
Ingredients
1 T. salt
1⁄4 t. paprika
1⁄4 t. freshly ground black pepper
4 pork chops
1 T. butter or margarine
oil or non-stick cooking spray for frying
1 lemon, cut into wedges for garnish
Mushroom Sauce:
1 T. butter or margarine
1 small onion, diced small
2 garlic cloves, minced
1 1⁄2 lb. fresh button mushrooms, sliced 1/2 inch thick
1 t. fresh thyme
1⁄2 t. lemon zest
1⁄2 c. white wine
1-2 c. chicken broth/stock
1 c. heavy cream (1/2 c. fat free Half & Half can be used but won't be as creamy)
1/4-1⁄2 t. salt
1⁄2 t. freshly ground black pepper
Directions
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Pork chops:
Mix salt, paprika and pepper in a small bowl, rub onto chops.
Heat oil and butter (or a non-stick cooking spray) in a large skillet over medium-high heat. Brown chops 3 minutes per side. Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 minutes; flip chops halfway thorough.
Mushroom sauce:
Melt butter over medium heat. Add onion and garlic, saute until translucent, about 4 minutes. Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes. (Cook them less if using canned mushrooms.)
Add thyme, zest and wine, and the broth/stock; simmer until liquid is reduced by half, about 5 minutes.
Stir in cream, salt and pepper, simmer until it lightly coats the back of a spoon. (Fat free half & half doesn't thicken well.)
Serve Mushroom Sauce over the chops with lemon wedges for garnish.
Serves 4.
**Cook time will depend on the thickness of the pork chops.