"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Pork Chops and Mushrooms Recipe

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This recipe for Creamy Pork Chops and Mushrooms, by , is from Jess's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Krause

Category:
Category:

Ingredients:  
Ingredients:  
1C Unseasoned, Uncooked long grain rice and wild rice blend.
1 Tbsp unsalted butter
4 - 6 oz bone in center cur loin pork chops
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper divided
1 Tbsp finely chopped fresh rosemary
12 oz fresh mushrooms, sliced
1 medium onion, halved and thinly sliced
2 Tbsp all purpose flour
1/4 C dry white wine
1 1/2 cup unsalted chicken stock
1/4 C chopped fresh flat-leaf parsley
2 Tbsp reduced-fat sour cream

Directions:
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, melt butter in a large skillet over medium-high heat. Sprinkle pork chops w/ 1/4 tsp pepper. Add chops to pan;cook 3 minutes on each side or until browned. Transfer to a plate.
3. Add rosemary, mushrooms, and onion to pan; cook 8 minutes, stirring occasionally. Sprinkle mushroom mixture with flour; toss to coat. Stir in wine and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer 10 minutes or until desired degree of doneness.
4. Stir in parsley, remaining 1/4 tsp salt and 1/4 tsp of pepper into rice. Arrange pork chops on serving platter. Simmer sauce, uncovered, 2 additional minutes. Remove from heat, and stir in sour cream. Serve pork chops with mushroom sauce and rice,

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
About 50 minutes
Personal Notes:
Personal Notes:
I don't do rice part - cuz I am not a fan. This dish is only about 350 calories w/the rice and less without.

 

 

 

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