We've all had pork chops with cream of mushroom soup. This is like that but elevated. Rather than using a store-bought can of cream of mushroom soup, the sauce is made of high-quality mushrooms, brandy, herbs, chicken stock and cream. This is a restaurant-quality dish that you can make at home any day of the week.
Course Main Course
Cuisine Canadian
Keyword Mushrooms, Pork, pork chops, Sauce
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 2servings
Author Chef Ben Kelly
Ingredients
2thick cut bone-in pork chops
1portobello mushrooms,
3king oyster mushrooms
1shallot, peeled and sliced or half a small onion
2clovesgarlic, thinly sliced
1sprig rosemary
4sprigsthyme
salt and pepper to taste
1/4cupBrandyor white wine
1/2cupchicken stock
1/4cupWhipping Cream
2tbspolive oil
Instructions
Preheat your oven to 400°F.
Pull or cut the king oyster mushrooms into thin strips.
Pull or cut the portobello mushrooms into thumb-width chunks.
Heat a skillet over medium-high heat.
Pat the pork chops dry with paper towel and season on both sides with salt and pepper.
Add the olive oil to the pan and sear the pork chops on both sides until brown. About 1 to 2 minutes per side.
Remove the pork chops from the skillet and place them on an oven-safe sheet pan. Put the pork chops in the oven for 10 minutes.
Drain the excess oil out of the skillet, leaving about 1 tbsp. Add the shallots, garlic, mushrooms, rosemary, and thyme. Cook, stirring, for 2 to 4 minutes or until the shallots soften and the mushrooms are cooked.
Add the brandy to the skillet and cook for about a minute or until it has all but evaporated.
Add the chicken stock, bring to a boil, and cook until it has reduced by half. About 2 minutes.
Add the cream and continue to cook the sauce until it is thick enough that a wooden spoon dragged across the bottom of the skillet leaves a line for at least 1 second.
Remove the pork chops from the oven, top with the creamy mushroom sauce and serve.
Notes
You can substitute the two thick-cut pork chops for 4 thinner pork chops. Once seared, cook the thinner pork chops in the oven for 5 to 7 minutes. There is no need to adjust the sauce recipe as it will be enough for 4 pork chops.