Pork Chops in a white wine-mushroom sauce
There are days when you have no idea what to eat until an hour before dinner when you open the refrigerator to see what’s languishing in its depths. This recipe springs from such a day, when I had defrosted the pork chops and found some mushrooms in the fridge, on the brink of spoiling. Hunting around for the other ingredients was easy since there’s always wine and chicken broth in the house. If you haven’t got any chicken broth go ahead and substitute a little water instead. If you haven’t got white wine, dry sherry or marsala could easily be substituted, although the taste would be dramatically different with the sweetness of marsala. Get the rice going before you start this dish though, because it will take you only a half hour start to finish.
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- 2 pork chops, trimmed of most of the fat around the edges
- 1 tablespoon olive oil
- salt, pepper
- ½ lb. sliced mushrooms, crimini or baby portobello (or whatever you like really)
- 2 tablespoons butter
- 1 large shallot, minced
- 2 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup chicken stock
- 1 small squirt of Kitchen Bouquet, optional
- 1 tablespoon cornstarch, mixed with a little water or chicken broth
- salt, pepper, minced parsley
- Pat the pork chops dry with a paper towel and season with salt and pepper.
- Add the olive oil to a skillet and when it is hot, add the pork chops and let them brown for a couple of minutes on each side.
- Remove after they start to turn brown.
- Do not cook them all the way through.
- Add the butter to the skillet, then the sliced mushrooms.
- When the mushrooms start to become a little limp, add the shallots and garlic, season with salt and pepper, and cook until transparent.
- Put the pork chops back into the skillet with the mushrooms then pour in the wine and chicken stock.
- Add the Kitchen Bouquet, if you have it.
- Lower the heat to a slow simmer and cook just until the pork chops are cooked through. It should take no more than five minutes.
- Mix the cornstarch with a little water or chicken broth and add to the pan a little at a time, until the sauce starts to thicken.
- Sprinkle with parsley and serve with rice or noodles or mashed potatoes.
Why didn’t I see this before I cooked my pork chops yesterday? I should say “overcooked.” I’m pinning this for the future.
I’ve got two nice pork chops in the freezer and this sounds like a nice way to use them.
We love pork chops and it seems like I run out of GOOD recipes for them, so I repeat myself in the kitchen cooking them. This recipe with that SAUCE sounds just like something we’d love! Thank you for sharing it
I hope that you’re healthy and safe!
Love it. Mushrooms are so tasty.
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