These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs. This is a true modification. The original recipe from Eating Well was what I was trying to do, then Viking helped by making a wine cream sauce, then another time, our friend Janel (who is an accomplished chef) was over and showed Viking a few tricks, and the current incarnation is born, and here to stay.
- 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1/3 cup minced shallots
- 8 ounces sliced mixed mushrooms, such as cremini, shiitake & oyster
- 1/2 cup dry white wine
- 1/3 cup half-and-half (optional if cheese is being used below)
- 1 container or marscapone or creme fraiche’ (only if half and half is not used)
- 1/2 cup chopped fresh herbs, such as chives, tarragon and/or parsley
- Sprinkle pork chops with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
- Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.
Per serving: 359 calories; 22 g fat (6 g sat, 12 g mono); 75 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 29 g protein; 1 g fiber; 363 mg sodium; 643 mg potassium. Nutrition Bonus: Potassium (19% daily value), Zinc (18% dv) Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 4 lean meat, 2 fat