Top this classic pork chop dish with this mushroom gravy.
-
4
tbsp
Butter
-
1/4
cup
Heavy cream
-
1
small bag
Porcini mushrooms
Substitute with Portobello
-
1
lb
White mushrooms
-
4
pieces
Pork chops (bone-in)
-
1/4
tsp
Thyme
-
1/2
cup
White wine
-
2
cloves
garlic
Prep Ahead
-
Soak porcini in 1 cup of warm water for 10 minutes. Reserve soaking water.
-
Meanwhile, slice mushrooms. Peel and crush garlic.
-
Melt 2 tbsp of butter in a frying pan. Lower heat and add garlic. Cook for 1 minute, add mushrooms.
-
Filter porcinis, reserve water. Add porcinis to pan. Season with salt and pepper and cook mushrooms for 5 minutes over medium heat.
-
Add reserved soaking water to pan and cook for 5 more minutes. Let it cool and store in the fridge until you make this recipe.
Cooking Instructions
-
Melt 2 tbsp of butter in a frying pan. When hot, add pork chops. Sprinkle with thyme and season with salt. Cook over high heat for 5 minutes on each side. Reserve.
-
In the same pan you cooked the chops, add white wine, let it boil for 2 minutes, stirring to scrape up the residues at the bottom.
-
Add mushroom mixture and let the sauce boil over medium heat until it is reduced to half (about 5 minutes). Add cream and let simmer for 5 minutes. Serve the sauce poured over the chops.