Pork Chops with Brandy Mushroom Sauce
Description
Pork chops cooked with chicken stock, mushrooms, shallots, garlic and cream and a little brandy takes this dish from ho-hum to yum yum! Serve with egg noodles, mashed potatoes or rice to take advantage of all of that great sauce.
Ingredients
1 T. sunflower oil, or favorite cooking oil
1 t. freshly ground black pepper
1 t. salt
4 pork chops, either bone-in or boneless
4 c. sliced mushrooms
3 large shallots, thinly sliced
2 cloves finely minced garlic
1/2 c. brandy
1 c. heavy cream
1/2 -1 c. chicken stock
2 T. chopped chives, for garnish
Directions
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Preheat oven to 350 degrees.
Heat oil in a large skillet. Salt and pepper both sides of the pork chops; fry on medium-high heat 5-7 minutes per side, if they are thin, until they reach an Internal temperature of 160 degrees.
If pork chops are quite thick, pan fry first to get a nice brown sear on both sides, then transfer them to a baking dish to finish cooking them in the oven at 350 degrees, uncovered. Do not overcook!
Add sliced mushrooms to the skillet; cook until golden brown.
When mushrooms are almost done, add shallots and garlic; cook for an additional few minutes; add brandy to deglaze the skillet. Stir in heavy cream; cook until sauce has thickened slightly. Gradually add chicken stock until sauce gets to desired consistency. Season with salt and pepper. Add pork chops back to the skillet.
Garnish with chopped chives.