Pork chops in mushroom cream sauce

Ingredients

  • Pork chops
  • Paprika
  • New potatoes
  • Mushrooms
  • Pearl onions
  • 1 tsp Soy sauce
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1 sprig thyme
  • 1/4 cup red wine
  • 1/2 cup chicken broth
  • 1/4 cup sour cream
  • Parsley

Method

  1. Salt pork chop and let sit at least one hour on rack in fridge
  2. Boil potatoes until done (about 10 minutes).  Set aside
  3. Cut mushrooms into quarters and cook at medium heat with butter until nicely browned.  Don't over-stir
  4. Add pearl onions to mushrooms and cook until softened
  5. Add soy sauce, Worcestershire, Dijon and thyme and stir, about one minute
  6. Add red and continue cooking until almost all the liquid has evaporated.  Turn off stove. Discard thyme
  7. Rub paprika over pork chops and grill over high heat until done (145F), then let sit
  8. Bring chicken broth to boil, and then drizzle into sour cream while whisking, until all the chicken broth has been incorporated into the sour cream (a Serious Eats trick)
  9. Add chicken broth & sour cream mixture to mushrooms. Add pork and boiled potatoes and bring to boil over low heat
  10. Allow to thicken slightly, be careful not to cook too long otherwise sour cream will separate
  11. Serve sprinkled with chopped parsley

Notes

  • We served with pan-fried broccoli, but green peas or green beans would also work

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