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"The belly rules the mind."--Spanish Proverb

Mushroom Porkchops Recipe

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This recipe for Mushroom Porkchops is from Momma J's Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless pork chops, about 1/2" thick- can use pork tenderloin
¾ tsp salt, or to taste
¼ tsp black pepper, or to taste
3 Tbsp unsalted butter, divided
2 tsp oil
2 cups mushrooms (white or brown), sliced
½ medium onion, finely chopped
1 Tbsp flour
2 Tbsp beef broth powder
1 cup heavy whipping cream
1 package broad egg noodles (cook according to instructions on bag)
Directions:
Directions:
Season pork chops with salt and pepper. Heat 1 Tbsp butter and 2 tsp oil in a large frying pan (oven proof) over med/high heat. Once hot, sear chops 3-4 minutes per side until golden brown. Remove pork chops and cover to keep warm.
In the same pan, add 1 Tbsp butter and sliced mushrooms. Cook 2 minutes over medium heat, or until lightly golden.
Add 1 Tbsp butter and onions. Lightly season with salt and pepper. Cook 3-4 minutes, until onions are tender.
Add flour and stir vigorously for 30 seconds.
Add the beef stock powder and whipping cream and season with salt and pepper to taste. Simmer 2 minutes, or until cream begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce.
Put in the oven for 45 minutes, allowing the pork chops to become tender and the flavors of the mushroom sauce to penetrate into the pork chops. Serve over Egg Noodles

 

 

 

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