When I spotted this recipe for Pork Chops with Cream Sauce, it reminded me of a dish my mother made years ago. It’s a simple, everyday dish that elevates chops to new heights of culinary glory. I don’t eat that much pork anymore, but a tide of nostalgia swept over me, sending me off to the supermarket for a few chops.
The new recipe had more ingredients than I remembered seeing my mother use. There’s mushrooms (never go wrong there) and a splash of white wine (my mother never cooked with wine). Small additions, but a big flavor boost.
Pork Chops in Mushroom Cream Sauce
- 3 Tbs. butter
- 8 boneless pork chops
- salt, to taste
- ground black pepper, to taste
- 3/4 cup white wine
- 3/4 cup heavy cream
- 8 oz. sliced, fresh mushrooms
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.