Pork Chops in Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Elegant, but easy enough for weeknight cooking. Ingredients:
2 tablespoons unsalted butter |
1 tablespoon extra virgin olive oil |
4 boneless pork chops (about 1/2-3/4 inch thick) |
salt & freshly ground black pepper |
1 cup marsala wine |
1 cup heavy whipping cream |
1 teaspoon all-purpose flour |
8 ounces button mushrooms, sliced |
Directions:
1. Into a saute pan add butter and oil and heat over medium heat until butter has melted. Season with salt and pepper the pork chops. Cook until browned on both sides. I find it cooks easier and cleaner to partially cover the pan. Turn as necessary; do not over cook. Transfer pork chops to a plate and keep warm.
2. Add to your hot pan the Marsala; deglaze. Cook until wine has reduced by half. Mix together flour and cream. Add cream mixture to pan, whisking to combine. Season with salt and pepper. Allow to simmer for approximately 5 minutes.
3. Add mushrooms and continue cooking on low for approximately 5 minutes or until mushrooms are cooked through and sauce has thickened. Then, return pork chops to pan turning to coat.
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