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

Steps

1. Preheat oven to 350 degrees.
2. 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.
3. 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!