I am generally not a massive fan of meat with a creamy sauce (I am more of a tomato girl), but there are a few flavour combinations that make the cut. One of those is with a mushroom and cream sauce. With lots of added pepper, a creamy mushroom sauce becomes a hit poured over a steak or add a touch of mustard and you have a sauce that pairs well with chicken or turkey. This recipe is more schnitzel inspired and serves the token creamy mushroom sauce with pork chops. You could use any kind of pork you like, you could even go so far as to make actually schnitzel, but I’m still all for the relative simplicity of a fried pork chop.
The key here is not making the sauce too rich. You really need the white wine and thyme to cut through the cream and add a bit of freshness. To keep things light, you aren’t just relying on the cream to thicken the sauce. The pork chops are dusted with flour and then browned so when you add the chops back to the sauce to cook through, the flour will help to thicken the sauce. If you are worried that the sauce will be a touch too heavy, a good trick is to grate in a little lemon zest (not the juice because it will curdle the cream).
This is a recipe for four so it may seam odd that I have added the ‘meals for one‘ tag. I added it because this recipe can easily be scaled down. In fact, all of my recipes like this that fry up individually portioned cuts of meat can easily become a delicious meal for you to enjoy by yourself. The general recipe is pretty similar: dust the meat in flour, brown, fry some veggies, then make a sauce by deglazing the pan. Since most follow the same procedure, once you cooked up a few pieces of meat this way you’ll have to down pat and it’ll be even easier.
- 4 pork chops
- 2 tbsp olive oil
- 1 tbsp butter
- flour for dusting (~1/3 cup)
- 1 onion finely diced
- 2 cloves garlic finely diced
- big handful mushrooms (~150g) cut in a rough dice
- 2 tsp thyme
- 1/2 cup white wine
- 1/4 cup single/10% cream
- 1/2 cup pork stock (use chicken if you don’t have pork)
- Heat one tablespoon of the olive oil in a large frying pan.
- Dust the pork chops in olive oil and season with a bit of salt and pepper.
- Brown both sides of the pork chops.
- Set the pork chops aside.
- Turn the heat down to low and add the other tablespoon of olive oil to the pan.
- As the oil is cooling, finely chop the onion, garlic, and mushrooms.
- When the oil has cooled, add the onion and garlic to the pan and turn the heat up to medium low.
- Once the onion is translucent, add the butter and mushrooms.
- Sautee for 1-2 minutes until the mushrooms are cooked.
- Turn the heat back up to high.
- Pour in the white wine to deglaze the pan.
- Let the wine bubble away until it has halved in volume.
- Turn the heat down to medium.
- Add the pork chops back in the frying pan with any juices.
- Top with the stock and cream.
- Season with a generous amount of pepper, the thyme, and a few grinds of salt.
- Let the sauce bubble away until the sauce has thickened and the pork chops are cooked.
- Serve with mashed potatoes and some green veggies.