Pork Chops with Mushroom Sauce

Pork Chops with Mushroom Sauce
Pork Chops with Mushroom Sauce

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

Ingredients

  • 1/2

    oz. dried mushrooms (chanterelles, oysters, or shiitake, or 3/4 cup sliced fresh button mushrooms)

  • 2

    boneless pork top loin chops, cut 3/4 in. thick

  • 2

    tbs. butter

  • 2

    shallots, finely chopped

  • 1/4

    cup whipping cream

  • 2

    tbs. dairy sour cream

  • 1

    tbsp. brandy

  • 2

    tsp. lemon juice

  • 1

    tbsp. snipped fresh parsley

  • 2

    tsp prepared horseradish

Directions

Soak dried mushrooms about 30 minutes in enough warm water to cover. Rinse well; squeeze to dreain thoroughly. Chop rehydrated mushrooms, discarding stems; set aside. Sprinkle chops with salt and pepper. In a large skillet, cook chops in hot butter or margarine over medium heat for 5 minutes. Turn chops. Cook for 5-7 minutes more or until pork juices run clear. Remove chops, reserving drippings in skillet. For sauce, cook mushrooms and shallot in reserved drippings for 4-5 minutes or until shallots are tender but not brown, stirring often. Add whipping cream, sour cream, brandy and lemon juice. Cook and stir over medium heat for 2-3 minutes or until thickened. Stir in parsley and horseradish. Spoon sauce over chops. ***can serve over rice pilaf or angel hair pasta. Green beans or carrots would add a nice accompaniment.

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