Description
Midweek special in our home, forever guessing what to do with Pork Chops. Smother them with a copious amount of rich and tasty mushroom sauce.
Ingredients
Units
Scale
- 4 center-cut bone-in pork chops 1/2 inches thick
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 large onion halved and sliced
- 8 ounces of mushrooms sliced
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cups chicken stock
- 200ml fresh cream
Instructions
- Preheat the oven to 180C degrees.
- Heat a heavy, oven-safe skillet over medium-high heat.
- Season the pork chops on both sides generously with salt and pepper.
- Dip into beaten egg then coat in the breadcrumbs.
- Set aside for 15 minutes.
- Fry the chops in shallow oil until golden then transfer them to a 9×13 baking pan and finish cooking in the oven for about 10-15 minutes.
- Drain the skillet and remove any crumbs and return to medium-high heat.
- Add in the olive oil, and onion, and saute for 5-minutes until the onions are soft and translucent.
- Add mushrooms and saute until tender.
- Add in butter and garlic and cook garlic for 60 seconds.
- Stir in the flour followed by chicken stock and bring to a boil, stirring constantly.
- Stir in the cream.
- Pour over pork chops.
Notes
Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories: 404
- Sugar: 5
- Sodium: 1041
- Fat: 33
- Saturated Fat: 17
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 14
- Fiber: 2
- Protein: 15
- Cholesterol: 107
