Creamy Pork Chops & Mushrooms

By MichelleF

Cooking Light
~ Recipe has been modified from the original

Ingredients

• 2 TB unsalted butter, divided
• 4 bone-in center-cut pork chops
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 1 TB finely chopped fresh rosemary
• 8 oz. sliced fresh baby bella mushrooms
• 1 medium onion, halved & thinly sliced
• 2 TB flour
• 1/4 cup dry white wine
• 1 1/2 cups low sodium chicken stock
• 2 TB reduced-fat sour cream
• Cooked rice

Preparation

Step 1

Melt 1 TB butter in a large skillet over medium-high heat. Sprinkle pork chops salt & pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate. Melt remaining 1 TB butter in skillet. Add rosemary, mushrooms, & onion to pan; cook until soft & tender, stirring occasionally. Sprinkle mushrooms with flour; toss to coat. Stir in wine & chicken stock, scraping pan to loosen browned bits. Return pork chops & any accumulated juices to pan. Cover & simmer 10 minutes or until desired degree of doneness. Remove pork chops to a serving platter. Simmer sauce, uncovered, 2 additional ¬minutes. Remove from heat & stir in sour cream. Serve mushroom sauce over pork chops & rice.