Ingredients for Pork Chops In Mustard Mushroom Sauce
- 1 large shallot, minced
- Vegetable Oil
- White Mushrooms
- Dry White Wine
- Heavy Cream
- Fresh Thyme
- Coarse Grain Mustard
- 2 (1-inch thick) boneless pork chops
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How to Make Pork Chops In Mustard Mushroom Sauce
- Mince the shallot. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shallot and cook, stirring occasionally, until softened (about 2-3 minutes).
- Add the sliced mushrooms and sauté over medium-high heat, stirring frequently, until they release their liquid and the liquid evaporates (about 5-7 minutes).
- Pour in the white wine or vermouth and bring to a boil. Reduce heat and simmer until the liquid reduces to about 2 tablespoons (about 3-5 minutes).
- Stir in the heavy cream, thyme, salt, and pepper. Simmer until the sauce slightly thickens (about 2 minutes).
- Stir in the Dijon mustard and keep the sauce warm over very low heat.
- Pat the pork chops dry with paper towels and season generously with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat until hot but not smoking. Add the pork chops and sear for 2-3 minutes per side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
- Divide the pork chops between two plates and spoon the creamy mustard mushroom sauce generously over the top. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
89g
Carbs
1g
