Pork Chops with Creamy Mushroom Sauce


4 thick cut pork chops

4 cups sliced mushrooms

2 to 3 shallots, thinly sliced

2 tbsp chopped chives

2 cloves garlic, finely minced

½ cup brandy (optional)

1 cup heavy cream

½ to 1 cup chicken stock

1 tbsp olive oil

1 tsp pepper

1 tsp fine sea salt

Heat oil in large skillet.

Season pork chops with salt and pepper.

Fry medium high heat 5 to 7 minutes per side.

If pork chops are thick sear on both sides then transfer to baking dish and cook in the oven at 350 degrees. (do not cover)

Cook until internal temperature of 160, then keep warm in oven while you prepare sauce.

Add sliced mushrooms to pan and cooked until golden brown. (if needed add a bit more oil or butter to pan)

When mushrooms are almost done add shallots and garlic and cook 2 minutes.

Add brandy to deglaze pan.

Stir in heavy cream and cook until sauce has thicken a bit.

Gradually add some of the chicken stock until sauce gets to desired consistency.

Season with salt and pepper.

Add pork chops back to pan. Cook for additional 4 to 5 minutes.

Garnish with chopped chives and serve with your favourite side dish. Enjoy!
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