I saw this recipe on another blog, Culinary Infatuation. Chad and I love mushrooms, pork chops and creamy sauces so I knew it would go over well. I did end up adding a little flour to the sauce at the end to thicken it up a bit, but this was pretty awesome. The flavors with the wine, cream and especially the mustard were great.
Pork Chops with Mustard Cream
4 pork chops, 1 in. thick
flour for dusting
salt and pepper
3 tbsp. butter divided
2 tbsp. olive oil
1/2 onion, diced
1 cup baby bella mushrooms
2 cloves garlic, minced
1 1/2 cup chicken stock, warmed
1/4 cup white wine
1/4 cup heavy cream
1 tbsp. Dijon mustard
Season chops with salt and pepper and dust with flour. Heat 2 tbsp. butter and 1 tbsp. oil in large pan over medium-high heat. Cook chops for 3 minutes on each side. Transfer to a plate and keep warm. Add the rest of the butter and olive oil to pan and add onions and mushrooms. Saute for 5 minutes, then add garlic and saute 2 minutes more. Deglaze the pan with the white wine, scraping up the brown bits and let reduce by half, about 5 minutes. Turn heat to medium, add warm stock and stir, then add pork chops. Cover and cook for 10 minutes. Uncover and cook 5 minutes more. Remove chops to a plate and cover with foil to keep warm. Add cream to juices in pan and reduce heat to medium-low. Let simmer for 5-8 minutes (this is where I added flour...I took a heaping tablespoon of flour and mixed it with some of the pan sauce, then added to rest of sauce). Remove from heat, add Dijon mustard and mix thoroughly. Spoon sauce over pork.
Pork Chops with Mustard Cream
4 pork chops, 1 in. thick
flour for dusting
salt and pepper
3 tbsp. butter divided
2 tbsp. olive oil
1/2 onion, diced
1 cup baby bella mushrooms
2 cloves garlic, minced
1 1/2 cup chicken stock, warmed
1/4 cup white wine
1/4 cup heavy cream
1 tbsp. Dijon mustard
Season chops with salt and pepper and dust with flour. Heat 2 tbsp. butter and 1 tbsp. oil in large pan over medium-high heat. Cook chops for 3 minutes on each side. Transfer to a plate and keep warm. Add the rest of the butter and olive oil to pan and add onions and mushrooms. Saute for 5 minutes, then add garlic and saute 2 minutes more. Deglaze the pan with the white wine, scraping up the brown bits and let reduce by half, about 5 minutes. Turn heat to medium, add warm stock and stir, then add pork chops. Cover and cook for 10 minutes. Uncover and cook 5 minutes more. Remove chops to a plate and cover with foil to keep warm. Add cream to juices in pan and reduce heat to medium-low. Let simmer for 5-8 minutes (this is where I added flour...I took a heaping tablespoon of flour and mixed it with some of the pan sauce, then added to rest of sauce). Remove from heat, add Dijon mustard and mix thoroughly. Spoon sauce over pork.
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