Pork Chops in a white wine-mushroom sauce |
Author: Ciao Chow Linda
- 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.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2021/01/pork-chops-in-a-white-wine-mushroom-sauce.html
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