Pork Chops in a Mushroom Sauce

Seared Pork Chops served in a Mushroom, White Wine and Beef Stock Sauce

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 0:30:00
Total Time: 0:45:00
Serving Size: Serves 4-6 Ingredients
  • 6 Bone In Pork Chops (about 1" thick, fat trimmed)
  • 1 Pound White Button Mushrooms (cleaned & sliced thin)
  • 1/2 Red Onion (sliced thin)
  • 2 Shallots (sliced thin)
  • 1 Cup Dry White Wine (divided)
  • 5 Garlic Cloves (minced)
  • 1 Tablespoon Thyme (fresh - leaves only)
  • 1 Teaspoon Herbs de Provence
  • 2 Cups Low Sodium Beef Broth
  • 1 Tablespoon Cornstarch
  • Heat up a large skillet with enough canola oil to lightly coat the bottom. Heat over a high flame - once the oil is screaming hot, season your pork chops with salt and pepper on both sides and place in the skillet (you will have to do this in 2 rounds). Sear both sides of the pork until it's golden brown - remove pork from skillet and place on a plate.
  • While the skillet is still over the flame, add in the mushrooms, red onion and shallot and turn the flame down to medium high. Stir the mushroom mixture around to coat all pieces with remaining oil. Cook about two minutes then add 1/2 cup of your white wine to the skillet to deglaze the pan.
  • Cook the mushrooms for about 5-10 minutes, stirring frequently, until all the liquid has basically evaporated. At this point add in your garlic, thyme, herbs de provence, and the rest of your white wine. Bring to a simmer and add in your beef stock. Bring to a boil.
  • In a small bowl, stir together your cornstarch with 2 tablespoons of water. Once stirred together to make a slurry, pour the cornstarch mixture into the skillet and cook another 3 minutes to thicken. Taste the stock and season with salt and pepper. Now add back in your pork chops to finish cooking through for about 3-5 minutes). Serve hot garnished with minced chives.