Pork Chops with Rosemary-Mushroom SauceApril 6, 2016
We felt in the mood for some pork chops and had some friends coming over for dinner. We decided to pair the pork with a sauce that mixed one of our favorite vegetables (mushrooms) with two of my other favorite ingredients (rosemary and Dijon mustard). Our friend’s daughter found the pork to be yummier and more interesting than playing with the cats. Hope you like it too!
You will need:
- 4 pork chops, roughly 1/2 inch thick
- Salt and pepper, to taste
- 2 T olive oil
- 1/2 c shallot, minced
- 1 clove garlic, minced
- 8 oz baby bella mushrooms, washed and sliced
- 2 sprigs fresh rosemary, chopped
- 1/4 c unsalted chicken stock
- 2 T Dijon mustard
- 2/3 c heavy cream
Then you will…
- Pat the pork chops dry and season with salt and pepper on both sides.
- In a large nonstick skillet, heat the olive oil over medium heat.
- Sear the pork chops till golden on each side, no more than 2 minutes per side.
- Place the pork chops onto a plate and set aside.
- Add the shallot to the pan and saute for 2-4 minutes, or until starting to soften.
- Add the mushrooms and rosemary, and saute until the mushrooms give off their juices and they cook off.
- Stir in the stock, mustard and cream. Mix until well combined and heated through.
- Season the sauce with salt and pepper to taste.
- Return the pork chops to the pan and allow to simmer another 2-4, until the pork is cooked to your liking.
- Serve the pork chops with the mushroom sauce on top. Goes great with potatoes!