Bone-In Pork Chops with Portobello Mushroom Sauce

Name: Bone-In Pork Chops with Portobello Mushroom Sauce
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 pork chops (bone-in); ½ tsp. sea salt; ¼ tsp. black pepper (freshly ground); 1 Tbs. olive oil; 4 Tbs. butter (unsalted); 2 Lg. Portobello mushrooms (sliced); 3 cloves garlic (minced); ¼ cup chicken stock; 1 cup cream (heavy¼); ¼ tsp. paprika

Prep 10 min

Ready 40 min.

Servings 2

I can’t believe that Christmas will be here in just two days. Where has the time gone? This has been by far the craziest year ever. It sure does not feel like Christmas with NO snow on the ground, but then again I’m not complaining. I just want to start 2021 and have 2020 come to an end. I’m tired of the lock-down and want to get on with normal life.

Lately, I have been cooking a lot of pork. Yesterday, I made a stuffed pork roast, and last week I made these bone-in French-cut pork chops for my wife and me. I have been buying these chops which are now my favorite. They are pretty thick so one is plenty for each of us. I smothered these in a creamy garlic portobello mushroom sauce and served them with homemade red sour kraut that a friend of mine, Timm, made. The kraut was a wonderful treat and a perfect side for these chops. I’m happy to find out he is going to be giving us some more of his jarred kraut because I would like to serve it with some fresh Polish sausage from a local butcher whom I like to support.

I hope everybody is staying healthy and safe for the holidays. COVID will hopefully be over soon so we can all get back to doing what we enjoy without any restriction or fear of getting sick. HAPPY HOLIDAYS!

Ingredients

• 2 bone-in pork chops

• 1/2 tsp. sea salt

• 1/4 tsp. cracked black pepper

• 1 Tbs. olive oil

• 4 Tbs. unsalted butter, divided

• 2 large Portobello mushrooms, sliced

• 3 garlic cloves, minced

• 1 cup heavy cream

• 1/4 cup chicken stock

• 1 Tbs. parsley chopped extra for garnish

1/4 tsp. paprika

Instructions

1. In a skillet over medium heat add the olive oil.

2. Pat dry the pork chops and season both sides with salt and pepper.

3. Sear pork chops on each side for 4 to 5 minutes until golden brown. (The internal temperature should be at least 145 degrees F. I use a digital thermometer.)

4. Remove pork chops and plate with tin foil.

5. Add 2 Tbs. of butter to the skillet and melt. Add the garlic and mushrooms and saute for 3-4 minutes.

6 Mix in the cream and chicken stock. Stir continuously over low heat until it thickens – about 3 minutes.

7 Return the pork chops to skillet and cook for 3 additional minutes flipping the chops over in the cream sauce.

8. Plate the chops. Spoon the cream sauce over the chops and sprinkle with chopped parsley. Add additional salt and pepper to taste.

Serve immediately.

This was a wonderful winter meal. The portobello mushroom sauce makes this dish come alive. Give it a try, I think you will like it as much as we have.