Pork chops with mushroom cream sauce

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The sauce was inspired by Alton Brown's "best ever green bean casserole" recipe. Fittingly, I served it with green beans on the side.

Preparation time: 10 minutes
Cooking time: 30 minutes

Difficulty: Medium - experience needed
Serves: 2-4


1-1.5 lb boneless pork chops
Salt and pepper to taste
Cooking spray
2 Tbsp unsalted butter
8 oz mushrooms, sliced
2 cloves garlic, minced
1/4 tsp nutmeg, freshly ground
2 Tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream

12" skillet
Baking sheet lined with foil


Preheat oven to 300 degrees.

Heat skillet over almost-high heat. Season the chops with salt and pepper. Coat the skillet with cooking spray and add the chops, cooking just long enough to brown on each side. Reduce heat to medium. Transfer the chops to the baking sheet and put them in the oven to finish cooking through. I use a probe thermometer and pull them when they reach 155 degrees.

Melt butter in the skillet. Add the mushrooms, season with salt, and cook, stirring frequently, until they give up their juices. Add the garlic and nutmeg and continue stirring for a minute or two until it becomes fragrant. Add the flour and stir - it will stick to the mushrooms, that's okay, just keep it moving so it doesn't burn. Continue stirring for a minute or two to cook the flour.

Add the chicken broth to the pan and deglaze, scraping up and dissolving as much of the browned bits stuck to the bottom as you can. Let the liquid reduce by about half and thicken, then lower the heat to simmering temperature. Add the cream and stir to combine. Let it simmer for a few minutes while the pork chops finish, stirring occasionally.

Plate the chops and pour a generous share of mushrooms and sauce over each one.


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