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Rosemary Cream Pork Chops Recipe

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This recipe for Rosemary Cream Pork Chops, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Bialy

Category:
Category:

Ingredients:  
Ingredients:  
4 large boneless rib pork chops
1 tsp. salt
1 Tbsp. olive oil
3 Tbsp. finely chopped onion
2 Tbsp. chopped fresh rosemary, or 1/2 Tbsp. dried
1 cup roughly chopped crimimi or baby bella mushrooms
2 Tbsp. brandy or dry white wine
1/4 cup chicken stock
1 Tbsp. whole grain dijon mustard
1 Tbsp. unsalted butter
2/3 cup heavy cream
2 Tbsp. sour cream

Directions:
Directions:
Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides. Remove pork chops to a plate; set aside. Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesnít burn for 3 minutes. Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan. Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes. Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until itís smooth. Place pork chops back in the pan and heat through. Serves 4.

Personal Notes:
Personal Notes:
If you don't want to use the liquor, use an equal amount of chicken stock.

 

 

 

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