Pork chops were the next item in our “meat rotation” as Larry likes to call it, so dinner was pork chops with a creamy mushroom sauce served over wild rice. YUM.
To me, the sauces are what make the meal. Pork chops on their own are fine, but they are really kind of plain and that makes them kind of boring, at least to me. So I am always trying to “sauce” them up in as many delicious ways as I can. And I did just that with this creamy mushroom sauce too.
This sauce was so easy to make and so good to eat too. You can also use this same sauce for chicken too if you like.
Pork Chops with Creamy Mushroom Sauce
2 lbs thick pork chops
salt 7 pepper to taste
1/2 onion, diced fine
2-3 carrots, sliced
1 TBSP garlic
1 cup mushrooms, sliced
1 cup peas
1 tsp thyme
1 tsp Worcestershire sauce
1/2 cup heavy whipping cream
1 cup chicken or vegetable broth
4 TBSP butter, divided
Add coarse salt and cracked black pepper to the pork and let it rest for about 2-3 hours before pan frying it and browning it. Then brown it for about 2 minutes per side in a very hot pan with a combination of olive oil and about 1 TBSP of butter.
Once the pork is completely browned and has a crust to it, remove it from the heat and set it aside. In the same pan. add the carrots, onions, mushrooms and garlic and cook for about 3-5 minutes or until the carrots are tender and the onions are translucent.
Add the Worcestershire sauce and seasonings. Combine well then add the broth, cream and the peas. Bring to a boil then reduce the heat to a simmer. Add the rest of the butter to finish the sauce. Re-add the pork chops back to the sauce and heat thoroughly.
I served this over wild rice, but it would also go nicely with wither white or brown rice or even noodles too. I served it with a creamy chardonnay on the side, with some warmed ciabiatta. Delicious.
Stay safe and stay well Everyone. ‘Til next time.