Pork chops with creamy mushroom sauce

  • Preparation 25 min
  • Cooking 20 min
  • Servings 4
  • Freezing Yes

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Ingredients

  • 4 bone-in pork chops, about 1 inch (2.5 cm) thick (250 g each)
  • Olive oil
  • 4 tablespoons (60 ml) butter
  • 3 tablespoons (45 ml) finely chopped yellow onion
  • 3 garlic cloves, finely chopped
  • 1/2 lb (227 g) cremini mushrooms, sliced
  • 1/4 cup (60 ml) white wine
  • 1/2 cup (125 ml) chicken broth
  • 1 cup (237 ml) 15% country-style cream
  • 1 tablespoon (15 ml) finely chopped fresh thyme
  • 1 tablespoon (15 ml) finely chopped fresh oregano
  • 1 tablespoon (15 ml) finely chopped fresh parsley
  • The zest and juice of 1/2 lemon
  • Salt and freshly ground pepper

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Preparation

  • Drizzle a thin stream of olive oil over 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 (30 ml) butter and add a good 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 the pan and set aside.
  • In the same skillet over medium-high heat, melt 2 tablespoons (30 ml) butter and add a good drizzle of olive oil, then add the pork chops. Sear for 3 to 4 minutes on each side. Remove the meat and set aside.
  • Return the mushrooms to the pan followed by the white wine and stir. Cook for 2 minutes, stirring.
  • Add the chicken broth, cream, thyme, oregano, parsley, lemon zest and lemon juice, season with salt and pepper and stir. Cook for 2 minutes, stirring.
  • Return the pork to the pan and cook for 2 minutes, basting the meat, or until the pork is cooked through. Garnish with fresh parsley before serving!