Pork Chops With Mushroom Gravy

by

Mark bought me a subscription to the Food Network Magazine for Christmas last year, and we both love it. Well, this months magazine had some really tasty looking recipes in it. This is one I tried tonight and we both loved it. This is a really simple recipe and inexpensive, which is always a bonus. This is a must try, it was really good. See below for some personal modifications.

Ingredients

  • 4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
  • Kosher salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons extra-virgin olive oil
  • 12 ounces cremini or white mushrooms, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 bunch scallions, whites sliced, greens cut into 2-inch pieces
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons low-fat sour cream
  • 3/4 cup chopped fresh parsley

Directions

Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.

Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.

Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork.

Suggestions:  On the thinly sliced garlic, I would mince mine in the next batch that I make.  Also, the grocery store didn’t have any fresh parsley so I used dried and it tasted just fine.  I substituted green onions for the scallions, which I think are basically the same thing.

This dish would also be good with chicken.

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