Sauteed Pork Chops with Mushrooms
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Created by:
eschmidt99 This is a very flavorful saute dish with a little added kick from some horseradish. Using 1 c. total liquid for the deglazing of a pan that holds around 4 chops seems to work well for me. |
Skill(s): | sauteing sauces |
| Meal: | dinner | ||
| Ingredients | print recipe This recipe doesn't have an image, click here to add one! |
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Pork chops, 1/2-3/4 in. Oil Flour, about 1 Tbsp. for 2 chops Butter, unsalted Mushrooms, sliced Horseradish, about 1 Tbsp./chop tends to work well. 1 part chicken stock 1 part white wine salt and pepper |
| Procedure |
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1) Saute the chops in the oil for 6-8 minutes per side. Try to follow the guidelines laid out in the saute section. 2) Once the chops are fully cooked and nicely browned, remove them from the pan and set them aside. 3) Add a little butter to the pan and saute the mushrooms for 2-3 minutes. 4) Once the mushrooms are done to your liking add a little more butter and sprinkle your flour and horseradish, mixing well. 5) When the flour is fully integrated rapidly add the white wine/stock mixture. Scrape the bottom of the pan, be sure to get all the fond up. 6) Allow the sauce to reach a boil then reduce the heat and allow to simmer for 5-10 minutes or so. This allows the sauce to thicken up and remove the flour taste. 7) Add salt and pepper to taste. 8) You can add the chops back into the sauce and reheat them if they've cooled. |