Pork chops with mushroom cream gravy
Prep Time: 6 hrs | Cook Time: 30 mins | Servings: 4 servings | Difficulty: Easy
- 4 1 inch thick, boneless pork chops
- Quick Brine (4 tbsp salt, 1tsp coconut palm sugar, 1 cup water, shake well in tupperware that you plan to brine in.)
- 8 oz mushrooms
- Splash of brandy or cognac
- 2/3 cup cream
- 1/3 cup chicken stock (gluten free)
Brine porkchops for 2-4 hours, dry thoroughly.
Brown porkchops in butter in frying pan over medium high heat.
When browned on both sides, remove chops to plate and keep warm (don't worry about cooking through).
Add mushrooms to pan (don't add salt) and brown thoroughly.
Add splash of brandy and deglaze pan.
Add cream and chicken stock.
When mixture bubbles, turn heat down to medium, add pork chops, put lid on pan, and cook for about 5 minutes more or until chops are cooked through.
Take off heat and allow to rest for about 5-10 minutes before consuming.
Source: My collection
Sent from Paprika Recipe Manager.