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Pork Chops With Mushroom Sauce

1 tablespoon salt
14 teaspoon paprika
14 teaspoon fresh ground black pepper
4 pork chops (originally called for "pork rib chops" I used boneless center cut chops)
2 tablespoons olive oil
1 tablespoon butter (I actually used Pam spray for oil and butter)
1 lemon, cut into wedges
1 tablespoon butter
1 small onion, diced
2 garlic cloves, minced
1 12 lbs button mushrooms, sliced 1/2 inch thick
1 teaspoon fresh thyme
12 teaspoonlemon, zest Anjou pear
12 cup white wine (had no wine, used sherry)
2 cups chicken broth (I only used about a cup)
1 cup heavy cream (I used about 1/2 cup Land O'Lakes Fat Free Half & Half)
12 teaspoon salt (didn't use)
12 teaspoon fresh ground black pepper (used a dash of cayenne instead)


For the chops:. Mix salt, paprika and pepper in a small bowl, rub onto chops. Heat oil& butter (or Pam) in a large skillet over medium-high heat. Brown chops 3 minutes per side. Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough. (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges. Mushroom Sauce. Melt butter over medium heat. Add onion and garlic, saute until translucent, about 4 minutes. Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes. (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes). Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes. Stir in cream, salt and pepper, simmer until lightly coats back of spoon. (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both. Most of the chop cook time was pretty passive, but the sauce was more active.

Source: www.food.com