This article brought to you by Mountains Community Hospital and Davis Auto Body.
By Victoria Heerschap
I love, love, love this recipe. It’s delicious all year round. I enjoy it with the pork served sliced over a bed of fluffy white rice and smothered in the accompanying mushroom sauce. It’s also fantastic served alongside a heap of garlic mashed potatoes. Make sure you include a green veggie with this dish, to help cut through some of the richness. These pork chops are downright decadent.
Pork Chops Recipe
Ingredients:
4 boneless pork chops – ½ inch thickness
5 tbsp. butter
3/4 cup white wine
Fresh sage – 5-6 leaves, whole
8 oz. white button mushrooms – sliced
1 tbsp. flour
1 shallot – minced
2 cloves garlic – minced
1 cup chicken stock
¼ cup cream
Directions:
Salt the pork chops. Heat a large skillet over high heat and sear the chops hard on one side. When the chops no longer stick to the bottom of the pan, flip them.
Immediately add 3 tbsp. of the butter, ½ cup wine, and the sage leaves. Turn the heat down to medium/high and use a spoon to baste the porkchops with the cooking liquid until the internal temperature of the chops reaches 160°.
Meanwhile, melt 2 tbsp. butter over medium heat. Add the minced shallots and garlic and sauté for 2 minutes. Add the sliced mushrooms and cook for 5 minutes, until mushrooms are brown and soft. Sprinkle 1 tbsp. flour over the mushrooms and cook for 2 minutes, stirring frequently. Whisk in ¼ cup white wine and reduce for at least 1 minute. Add the chicken stock a little at a time, whisking, until combined. Stir in the cream, reduce the heat to low, and let simmer until the pork is ready to serve, stirring occasionally.
When the pork chops are done, remove to a paper-towel lined plate briefly before serving hot. Serve with the mushroom sauce.
