Saucy Pork Chops

The other night when I posted about not forgetting to post, I ended up making pork chops with a creamy and cheesy wine sauce. They were awesome!!!


Here's what I did:

2 tablespoons olive oil
1/2 shallot
1 sprig of fresh rosemary, leaves removed from the stem and chopped
1 clove of garlic, minced
3-4 medium white mushrooms

3/4 cup chicken broth
1 tablespoon unsalted butter
1/4 white wine
1/8 cup heavy cream
1/4 cup (about) freshly grated Parmesan cheese
1/2 teaspoon flour



1. In the frying pan, heat the oil at about a medium-high heat. Add the shallots, rosemary and garlic. After about 2 minutes, add the pork chop.
2. After about 5 minutes, flip the chop and add the mushrooms to the pan.
3. Saute the mushrooms and cook the pork chop until it is cooked through. You'll probably need to flip it a couple times to cook it evenly.

For the sauce.
1. Remove the pork chop and most of the mushrooms from the pan. Add the butter and let it melt.
2. Add the chicken stock and swirl it around the pan to pick up the goodness left from cooking the chop.
3. Add the white wine and simmer a minute or two so the alcohol can cook out.
4. Add the cream and mix thoroughly.
5. Grate the cheese into the liquid and add the flour. Stir to encourage the cheese to melt evenly and the flour to not clump up.
6. Add the mushrooms back into the pan and gently mix them in.
7. Simmer and let the liquid reduce so that the sauce thickens.
8. After about 10 minutes of stirring and thickening, you should be ready to serve this on top of your pork chop!


I hope you guys like the sauce! It was pretty good!


Happy cooking, y'all!


Amy