fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande
panier-menu
    • logo-X

    Pork chops with creamy mushroom sauce

    cadran
    Preparation :25 min Cooking :20 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :4

    The earthy side of the mushrooms, thick and juicy pork chops, a creamy sauce super tasty … I’ll stop there otherwise I’ll drool on my keyboard! Amazing enough to serve to your guests on weekends and easy enough to cook on a weekday evening. The perfect recipe after all !

    Ingredients

    • 4 boneless pork chops ( 250 g each ) by Maillard
    • Olive oil
    • 4 tablespoons butter
    • 3 tablespoons finely chopped yellow onion
    • 3 garlic cloves, finely chopped
    • 227 g ​​cremini mushrooms, sliced
    • 1/4 cup white wine
    • 1/2 cup chicken broth
    • 237 ml 15% country-style cream
    • 1 tablespoon finely chopped fresh thyme
    • 1 tablespoon finely chopped fresh oregano
    • 1 tablespoon finely chopped fresh parsley
    • The zest of 1/2 lemon
    • Salt and pepper from the mill

    Preparation

    • Drizzle a thin stream of olive oil on the pork chops then season with salt and pepper. Rub to coat well. Set aside.
    • In a skillet over medium-high heat, melt 2 tablespoons butter then add a drizzle of olive oil. Add the onion, garlic and mushrooms then season with salt and pepper. Cook for 3 to 4 minutes, stirring. Remove from pan and set aside.
    • In the same skillet over medium-high heat, melt 2 tablespoons butter then add the pork chops. Grill for 3 to 4 minutes on each side. Remove the meat and set aside.
    • Return the mushrooms in the pan followed by the white wine and stir. Cook for 2 minutes, stirring.
    • Add chicken broth, cream, thyme, oregano, parsley, lemon zest, season with salt and pepper and mix. Cook for 2 minutes, stirring.
    • Return the pork to the pan and cook for 2 minutes or until the pork is cooked, basting the meat nonstop. Garnish with fresh parsley before serving !
    icon/cookmode2svg Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 30$ CHÂTEAU DE CHAMIREY MERCUREY 2012

    When you see mercurey from the Chamirey castle, jump on the occasion. It's always delicious and the 2012 vintage is particularly open, accessible and elegant.

    PORTER AU PU-ER, LA CHASSE-PINTE, 6.5%

    Cream, white wine and mushrooms will pair wonderfully with this infused tea Porter. The beer will bring an earthy and herbaceous side and aromas of chocolate and roasting. The pairing with the mushrooms will be made quite naturally.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Mediterranean lamb shanks
    Preparation : 40 min
    Cooking : 3h20 min
    See recipe
    Cheese and delicatessen plateau
    Preparation : 20 min
    Cooking : -
    See recipe
    Bacon and spaghetti squash meatloaf
    Preparation : 25 min
    Cooking : 2h40 min
    fermer la fiche

    Pork chops with creamy mushroom sauce

    • Preparation : 25 min
    • Cooking : 20 min
    • Servings : 4

    Ingredients

    • 4 boneless pork chops ( 250 g each ) by Maillard
    • Olive oil
    • 4 tablespoons butter
    • 3 tablespoons finely chopped yellow onion
    • 3 garlic cloves, finely chopped
    • 227 g ​​cremini mushrooms, sliced
    • 1/4 cup white wine
    • 1/2 cup chicken broth
    • 237 ml 15% country-style cream
    • 1 tablespoon finely chopped fresh thyme
    • 1 tablespoon finely chopped fresh oregano
    • 1 tablespoon finely chopped fresh parsley
    • The zest of 1/2 lemon
    • Salt and pepper from the mill

    Preparation

    • Drizzle a thin stream of olive oil on the pork chops then season with salt and pepper. Rub to coat well. Set aside.
    • In a skillet over medium-high heat, melt 2 tablespoons butter then add a drizzle of olive oil. Add the onion, garlic and mushrooms then season with salt and pepper. Cook for 3 to 4 minutes, stirring. Remove from pan and set aside.
    • In the same skillet over medium-high heat, melt 2 tablespoons butter then add the pork chops. Grill for 3 to 4 minutes on each side. Remove the meat and set aside.
    • Return the mushrooms in the pan followed by the white wine and stir. Cook for 2 minutes, stirring.
    • Add chicken broth, cream, thyme, oregano, parsley, lemon zest, season with salt and pepper and mix. Cook for 2 minutes, stirring.
    • Return the pork to the pan and cook for 2 minutes or until the pork is cooked, basting the meat nonstop. Garnish with fresh parsley before serving !

    Innkeeper, drinks!

    +- 30$ CHÂTEAU DE CHAMIREY MERCUREY 2012

    When you see mercurey from the Chamirey castle, jump on the occasion. It's always delicious and the 2012 vintage is particularly open, accessible and elegant.

    PORTER AU PU-ER, LA CHASSE-PINTE, 6.5%

    Cream, white wine and mushrooms will pair wonderfully with this infused tea Porter. The beer will bring an earthy and herbaceous side and aromas of chocolate and roasting. The pairing with the mushrooms will be made quite naturally.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top