pork chops in the most decadent sauce
Ingrédients
1.5 lbs pork chops, about 1-inch thick
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
1/2 cup dry sherry
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons butter, cold and cubed
2 tablespoons chopped fresh parsley, for garnish
Salt to taste
instructions
- Season the pork chops generously with salt and pepper. (5 minutes)
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, until nicely browned. Remove from the skillet and set aside. (8-10 minutes)
- Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes. (5 minutes)
- Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring frequently, until the mushrooms are tender and have released their liquid, about 7-10 minutes. (7-10 minutes)
- Deglaze the skillet with the dry sherry, scraping up any browned bits from the bottom. Let the sherry reduce by half, about 2-3 minutes. (2-3 minutes)
- Pour in the chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Add the dried thyme and black pepper. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. (5-7 minutes)
- Return the pork chops to the skillet. Spoon the sauce over the pork chops, ensuring they are well coated. Reduce the heat to low, cover, and simmer for 5-10 minutes, or until the pork chops are cooked through to an internal temperature of 145°F (63°C). (5-10 minutes)
- Remove from heat and whisk in the cold butter, one cube at a time, until melted and the sauce is glossy. (2 minutes)
- Garnish with fresh parsley before serving. (1 minute)
Enjoy