Pork Chops with Mushroom Sauce

By sjamdes

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

Details

Servings 2
Cooking time 40mins

Preparation

Step 1

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.