Zutaten für Pork Chops With Mushroom Ragu
- 2-4 pork chops (about 1 inch thick)
- 1 pound cremini mushrooms, sliced
- 3 tablespoons olive oil
- Garlic Cloves
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- White Wine
- Chicken Stock
- Salt and pepper to taste
- Pinch of freshly grated nutmeg (optional)
- 1/2 cup sour cream
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Zubereitung von Pork Chops With Mushroom Ragu
- Preheat oven to 375°F (190°C).
- Season 2-4 pork chops generously with salt, pepper, and any other desired seasonings.
- Heat 1 tablespoon of olive oil in a large, oven-safe, nonstick skillet over high heat. Sear pork chops for 2-3 minutes per side until browned.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Meanwhile, prepare the mushroom ragu: Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Add 1 pound of sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown (about 8-10 minutes).
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add 4 tablespoons of butter and 2 cloves of minced garlic to the pan. Sauté until fragrant (about 1 minute).
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half.
- Add 1 cup of chicken stock and simmer, stirring occasionally, until the sauce has thickened slightly (about 5-7 minutes).
- Remove from heat and stir in 1/2 cup of sour cream and a pinch of freshly grated nutmeg (optional).
- Taste and adjust seasoning as needed.
- Serve the creamy mushroom ragu over the cooked pork chops.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
14g
Fat
61g
Carbs
3g
