Pork Chops in Wine Sauce
a simple dish that tastes fancy, the perfect meal any time with rich delicious flavor you won't forget any time soon.
Servings: 3 servings
Ingredients
- 1 tablespoon oil I use avocado oil
- 1-1/4 lb thinly sliced pork chops 6 chops or similar, adjust sauce and cooking time if you increase the amount.
- 1/3 cup white wine I use Chardonnay
- 1/3 cup chicken broth
- 1 teaspoon cornstarch
- 1/4 cup heavy cream
- 8 oz mushrooms sliced in half (I use baby portabella)
- 1 sprig rosemary about 3-5" fresh or dried whole or chopped
- Salt and Pepper to taste
Instructions
- Get the sauce ready so when your skillet it hot it's ready to pour, in a 1 cup measuring cup add wine, chicken broth, and cornstarch and whisk until smooth.
- Heat skillet, I use cast iron as I like how it sears the meat.
- Then add in the oil and place the pork chops in skillet.
- Allow the pork chops to brown on each side.
- Add in sliced mushrooms.
- Pour in the sauce, then turn the temperature to medium-low until the saue simmers, then add in the cream.
- Cover with a lid, until the pork chops have an internal temperature of 145°.
- Then add rosemary, salt, and pepper.
Notes
If you use thicker pork chops turn the burner to low and simmer until they reach an internal temperature of 145°
If you want your pork chops thinner, but have thick pork chops "filet" them thinner carefully.
*If you want this dairy-free, omit the heavy cream.
If you want your pork chops thinner, but have thick pork chops "filet" them thinner carefully.
*If you want this dairy-free, omit the heavy cream.