Pork Chops in Cream Sauce
Pork chops in cream sauce is one of those treat yourself meals. These pork chops are so tender and juicy and they are smothered in the creamiest most fragrant of sauces. Lean a pork chop on some mashed potatoes and some roasted vegetables then spoon some of that sauce over your plate and enter bliss. This is one of those dinner party dishes that cease conversations and draws in all the attention. At the same time it is one of those comfort foods that is perfect for hibernating peacefully in front of Netflix. Just thinking about it is making my mouth water.
Pork chops can easily be made too tough or too dry. But you won’t risk getting either of those outcomes with these. What makes this recipe so good is the fact that these pork chops are cooked long and slow, and steeped in a rich, flavorful sauce. By the time these are ready, they are fork tender and have fully absorbed all the spices around it. So when you make this, take your time, enjoy the process and know that you are going to enjoy some juicy deliciousness when you are done. Ok, here is the recipe!
Pork Chops in Cream Sauce
This recipe yields about 4 servings
- 4 pork chops
- 3 tablespoons oil
- 1 small onion
- 1, 10oz package of mushrooms, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1 teaspoon thyme
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup broth or water
- 1 cup heavy cream
- 3 tablespoons flour
Method
Preheat oven to 350ĀŗF. Pat your pork chops dry and season generously with salt and pepper on both sides.
Heat an oven safe pan over medium high heat then add oil and let it heat up. Place pork chops in heated pan and let it cook until it browns, about 3 minutes on each side. Take them out of the pan and set aside.
Add mushrooms and onions to the pan and let cook until soft. Add garlic, paprika, thyme, parsley, salt and pepper. Stir and let it cook until garlic becomes fragrant, then stir in mustard.
Add heavy cream and broth/water to the pan and stir, then add pork chops. Place a lid on the pan or cover with aluminum and place pan in the oven. Let the it cook for about 45 minutes or until pork chops are tender.
Return pan over medium low heat. At this moment, taste for salt and adjust if necessary. In a separate bowl, mix flour with about 3 tablespoons of sauce from the pan. Stir flour slurry into the pan until fully combined with sauce and it begins to thicken. Place a lid on the pan and let it cook for another 10 to 15 minutes.
Turn the heat off and garnish with parsley if you wish. Serve hot with mashed potatoes, rice or starch and vegetables of your choice. Enjoy!
