Pork Chops w/Mushroom Sauce
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Ingredients:
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Directions:
Season the meat with the salt, pepper and garlic powder. Let rest at room temperature for at least one hour.
Heat oven to 450 degrees.
Over medium high heat, heat an ovenproof skillet and add the oil. Saute the chops on one side until browned. Then turn the chops and pop the skillet into the oven for 5 minutes.
Remove from the oven and let the chops rest.
Once you have taken the chops from the skillet, set it back over medium-high heat and add the mushrooms and butter. Don’t crowd the mushrooms and let them release their liquid and brown.
Add the garlic powder, Kidder Mountain, and Dijon. Saute for 30 seconds.
Deglaze the pan with the sherry and cook until ½ the liquid is absorbed by the mushrooms.
Add the cream and bring it just to a boil to thicken slightly. (Add more cream if necessary.)
Add the juices from the resting pork chops and season to taste.
Serve the sauce over the chops.
Season the meat with the salt, pepper and garlic powder. Let rest at room temperature for at least one hour.
Heat oven to 450 degrees.
Over medium high heat, heat an ovenproof skillet and add the oil. Saute the chops on one side until browned. Then turn the chops and pop the skillet into the oven for 5 minutes.
Remove from the oven and let the chops rest.
Once you have taken the chops from the skillet, set it back over medium-high heat and add the mushrooms and butter. Don’t crowd the mushrooms and let them release their liquid and brown.
Add the garlic powder, Kidder Mountain, and Dijon. Saute for 30 seconds.
Deglaze the pan with the sherry and cook until ½ the liquid is absorbed by the mushrooms.
Add the cream and bring it just to a boil to thicken slightly. (Add more cream if necessary.)
Add the juices from the resting pork chops and season to taste.
Serve the sauce over the chops.