Ingredients
-
-
1
-
1/4
-
1/4
-
4
-
2
-
1
-
1
-
-
1
-
-
-
-
-
Directions
Pork Chops With Mushroom Sauce, This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful., I rushed my pork loin chops so they didn’t come out great, but the mushroom sauce is to die for! I didn’t have white wine/sherry so I omitted it and substituted chicken bouillon paste 1 tsp + water 1 c for chicken stock. I only used one cup of stock and used a little less than one cup of heavy cream. Th 1/2 tsp of salt was omitted as well. My husband, toddler, and I couldn’t get enough! Served with brown rice and steamed broccoli., The recipe shows Anjou Pear as an ingredient for the sauce, but the instructions don’t mention it. How is the pear used in the sauce? Thanks!
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Steps
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1
Done
|
For the Chops: |
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2
Done
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Mix Salt, Paprika and Pepper in a Small Bowl, Rub Onto Chops. |
|
3
Done
|
Heat Oil& Butter or Pam in a Large Skillet Over Medium-High Heat. |
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4
Done
|
Brown Chops 3 Minutes Per Side. |
|
5
Done
|
Cover, Reduce to Medium and Cook Until Inside Is Just Pink and Juices Run Clear When Pricked, About 10 Mins; Flip Chops Halfway Thorough. |
|
6
Done
|
Since I Was Using Very Thick Chops I Started Them Off in the Pan as Directed and Finished Them in the Microwave. Serve With Mushroom Sauce and Lemon Wedges. |
|
7
Done
|
Mushroom Sauce. |
|
8
Done
|
Melt Butter Over Medium Heat. |
|
9
Done
|
Add Onion and Garlic, Saute Until Translucent, About 4 Minutes. |
|
10
Done
|
Add Mushrooms and Cook Until They Release Their Liquid and Begin to Brown, About 10 Minutes. |
