Recipes Main Courses Pork Pork Chops and Mushrooms in Cream Sauce

Pork Chops and Mushrooms in Cream Sauce

Pork Chops and Mushrooms in Cream Sauce is rated 4.7 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4

Pork chops, which are very lean and tend to dry out quickly, stay moist when braised, even for a short time. Madeira gives a deep, heady flavor to the sauce. Accompany with mashed or roasted potatoes.

Ingredients:

  • 4 bone-in, center-cut pork chops, each 6 to 8 oz. and about 3/4 inch thick
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. unsalted butter
  • 2 leeks, white and light green portions, thinly sliced
  • 1 lb. assorted fresh mushrooms, brushed clean, stems removed and caps sliced
  • 1/4 cup Madeira
  • 1 Tbs. Worcestershire sauce
  • 2 Tbs. chopped fresh tarragon
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth

Directions:

Season the pork chops generously with salt and pepper. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the chops and cook, turning once, until browned on both sides, 5 to 6 minutes total. Transfer to a plate.

Return the pan to medium-high heat and melt the remaining 1 Tbs. butter. Add the leeks, reduce the heat to medium, and sauté until soft and golden, 3 to 4 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are softened and beginning to release their liquid, about 4 minutes. Stir in the Madeira, Worcestershire sauce and 1 Tbs. of the tarragon. Cook, stirring frequently, for 2 minutes. Stir in the cream and broth.

Return the pork chops and any accumulated juices to the pan. Spoon the mushroom mixture over the chops, cover, reduce the heat to medium-low and cook until the chops are tender, about 10 minutes.

Stir in the remaining 1 Tbs. tarragon and season with salt and pepper. Serve the pork chops immediately, topped with the mushrooms and sauce. Serves 4.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).

Rated 5 out of 5 by from Wonderful Dinner Dish Love... Love...Love this receipe.. Easy to make and has become a household favorite.
Date published: 2012-09-12
Rated 4 out of 5 by from Great Tasting Sauce This is a nice way to prepare pork chops. I found the sauce a bit too soupy for my liking so added corn starch. But the flavor was very, very good. Easy to prepare. Using thinner pork chops is not advisable as they cook too fast. I plan to try the mushroom demi-glace the next time I make this dish.
Date published: 2012-08-15
Rated 5 out of 5 by from Perfect for any day of the week Meal! Actually made this 2 nights in a row, the first with pork chops and the second with boneless, skinless chicken breasts. The flavor of the sauce is incredible. The tarragon adds just the right amount of flavor. I always make my chicken broth with Wm. Sonoma's Demi Glace. I know that adds a richer flavor than standard chicken broth. I did not add the Worcester sauce. YUM!
Date published: 2012-06-11
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