![]() Increase heat to medium-high, then bring to a simmer, stirring often until the sauce is thickened.Īdd the pork back to the skillet and turn to coat in the sauce. Add broth and cook, stirring until the flour has dissolved into the broth. ![]() Sprinkle flour over the mushroom mixture and stir to coat. Step 3: Make gravyĪdd the vermouth and pepper and cook, stirring until the liquid has evaporated, 1 to 3 minutes. Cook, stirring often until the mushrooms have released their juices and the juices have evaporated and the mushrooms have started to brown, about 7 minutes. Add mushrooms and rosemary and stir to coat with the shallot mixture. Cook, stirring constantly until fragrant and starting to brown, 20 to 45 seconds. Return the skillet to medium heat, then add shallot, garlic, thyme and the remaining ½ teaspoon salt. Transfer the pork to a plate and tent with foil to keep warm. Flip over and cook until the bottom is browned, 2 to 4 minutes longer. Add the pork chops and cook until just browned, 2 to 3 minutes. Heat oil in a large skillet over medium-high heat. Pat the pork dry with paper towels then sprinkle ¼ teaspoon salt over the pork. And the result? Absolutely delish! You’ll be a member of the clean-plate club for sure. It is a little more involved than opening a can, but not terribly difficult at all. I reinvented that old recipe today and made it with fresh mushrooms and shallots. And I also still love pork chops with mushroom gravy like my mom always made. I truly to this day love eating pork chops for dinner in general, whether cooked with lemon and rosemary and served with a side arugula salad, or made as a quick sheet-pan pork chop dinner. I would try to make sure I rationed out my gravy for each bite of pork and potatoes. This was one of my favorite meals, especially with mashed potatoes. The brown crusty bits swirled into the creamy soupy gravy, and it would melt from a can shape into a thick rich sauce. When I was a kid, I clearly remember watching my mom searing pork chops in her heavy black skillet, then deglazing the fond from the pan with condensed cream of mushroom soup. Print Recipe Why We Love This Recipe For Pork Chops with Creamy Mushroom Gravy.
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