Pork Chops with Mushroom Sauce
OUT WEST: Food & Lifestylewww.outwestlifestyle.com Pork Chops with Mushroom Sauce is an easy weeknight meal with seared chops and a flavorful mushroom sauce with shallot, sherry and butter
Servings: 2
Ingredients
Pork Chops
- 2 thick cut bone-in pork chops
- 1/4 tsp. salt and pepper
- 1 tbsp. olive oil
- 2 tbsp. butter
- 2 tsp. garlic minced
Mushroom Sauce
- 1 tbsp. olive oil
- 3 cups mushrooms (cremini, button) sliced 1/4 inch thick
- 1/2 cup shallot sliced thinly
- 1 tbsp. worcestershire sauce
- 1/2 cup sherry cooking wine
- 4 tbsp. butter
- 1 tsp. garlic minced
- 1 tbsp. heavy cream
- 1 pinch salt
- 1/2 tsp. fresh rosemary chopped
Instructions
Pork Chops
- Pre-heat oven to 500 degrees. Season pork chops on both sides with salt and pepper.
- Heat a cast iron pan until smoking hot over high heat. Add olive oil, then pork chops. Sear for 1-2 minutes then flip, add a tbsp. butter and a tsp. minced garlic to top of each pork chop and finish in the oven.
- Cook until internal temperature reaches 145 degrees. Times vary depending on the thickness. These thick cut chops took 6 minutes in the oven. Remove when cooked through and top with mushroom sauce.
Mushroom Sauce
- While the pork chops are cooking in the oven, heat a large sauté pan over high heat. Add 1 tbsp. olive oil, then mushrooms and shallot. Sauté for about 2 minutes, stirring to keep things moving around in the pan.
- Add Worcestershire sauce and sherry cooking wine. When liquid has absorbed into the mushrooms, turn heat to low and add butter, garlic and heavy cream. Stir to combine, season with a pinch of salt. Add rosemary just before serving over the pork chops.
Notes
You can double this recipe. Just make sure to use two cast iron pans when making 4 pork chops. You never want to crowd your pan.