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Pork Chops with Mushroom Creamy Sauce Recipe

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This recipe for Pork Chops with Mushroom Creamy Sauce, by , is from Our Family Favorites Recipes 2nd Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John & Jennifer Warnas


4 bone-in pork chops (1 1/2-inch thick)
2 tbsp. olive oil
1 tsp. salt
Freshly ground pepper
6 tbsp. Butter
2 lbs. Crimini mushrooms, remove ends, cut in half
3 garlic cloves, minced
1 cup dry white wine
1 cup Heavy cream
1 tbsp. Dijon mustard
2 tbsp. fresh thyme, minced
1 lemon
2 tbsp. fresh chives

Pat pork chops dry with a paper towel and salt and generously pepper them. In a large heavy bottom skillet heat oil over high heat until you see wisps of smoke. Working with two pork chops at a time set seasoned meat into the pan. Brown without flipping for 3 minutes, flip and continue cooking for another 3 minutes. Continue flipping back and forth until the internal temp reads 160F. Continue this process with the remaining pork chops and set aside. Reduce heat to medium and add the butter to the pan. Once melted add mushrooms and stir until cooked through, about 5 minutes. Add in garlic and cook for 1 more minute. Pour the dry wine along with the fresh thyme into the pan and bring to a simmer. Allow mushroom mixture to simmer until wine is reduced by half. Add in heavy cream and mustard and stir until all ingredients are combined. Adjust seasoning with salt and pepper. Add pork chops to the pan, spooning the sauce over them. Finish the dish with freshly squeezed lemon juice and fresh chives. Serve warm with plenty of sauce and mushrooms.




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