Serve the mushroom sauce over the pork chops. Remove the pan from the heat and let the pork rest for 5 minutes before serving. Simmer pork for 5 minutes on each side or unti internal temp is 145. Whisk in the evaporated milk, chicken stock, and fresh thyme.Īdd the pork chops back to the pan and bring sauce to a simmer. Stir and let cook for 1-2 minutes or until the raw flour smell is gone. Let cook until mushrooms are have started to turn golden brown and the onions are translucent and fully tender, about 7-10 minutes.Īdd in flour and the remaining seasoning. Remove the pork from the pan add the remaining 2 tablespoons of butter, mushrooms, and onions to the pan. First saute mushrooms, then make a roux, and finally whisk in some milk. Sear pork chops for 4 minutes per-side or until golden brown. Take them out of the skillet and set them aside. In a heavy-bottomed pan (or cast iron) heat oil and 1 tablespoon butter until shimmering. Stir together and use half of the mixture to season both sides of your pork chops. In a small dish, combine salt, pepper, and garlic powder. Remove the pork from your refrigerator for 15 minutes before cooking. This cream of mushroom pork chops recipe features flavorful bone-in pan seared pork chops with cream pan sauce cooked in one skillet for an easy low carb. Remove the chops from the skillet and keep warm. Fry the pork chops in batches until well browned, 2 to minutes per side. 4 thick cut pork chops (mine were close to 2 inches thick)Ģ tablespoons flour (all purpose or gluten-free all purpose blend)ġ/2 teaspoon fresh thyme (or 1/4 teaspoon dried) Dredge the pork chops in the flour mixture.Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat.
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