Pork Chops with Brandy Mushroom Sauce
Servings: 4
Calories: 645kcal
Tender, juicy pork chops in a creamy Brandy Mushroom Sauce
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Ingredients
- 4 thick cut pork chops
- 4 cups sliced mushrooms fresh
- 2-3 large shallots thinly sliced
- 2 tablespoons chives chopped
- 2 cloves garlic finely minced
- 1/2 cup brandy
- 1 cup heavy cream
- 1 cup chicken stock
- 1 tablespoon olive oil
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
Instructions
- Heat oil in a large skillet.
- Generously salt and pepper the pork chops.
- Heat olive oil in a cast iron or heavy skillet. Over medium-high heat, fry the pork chops for about 5-7 minutes per side. If the pork chops are quite thick I usually pan fry to get a nice sear on both sides, then transfer to a baking dish to finish cooking in a 350º F preheated oven. Cook until the chops reach an internal temperature of 160º F.
- Remove the pork chops from the skillet and transfer to a baking dish. Keep warm in the oven while you prepare the sauce.
- Using the same skillet, add the sliced mushrooms and cook until golden brown. Add more oil or butter to the skillet if necessary.
- When the mushrooms are almost done add the shallots and garlic to the pan. Cook until tender.
- Add the brandy to deglaze the pan.
- Stir in the heavy cream and simmer until the sauce has thickened a bit.
- Gradually stir in the chicken stock a bit at a time until the sauce gets to desired consistency.
- Season with salt and pepper.
- Add the pork chops back to skillet. Cover and simmer for an additional 4-5 minutes.
- Garnish with chopped chives and serve with your favorite side dish.
Nutrition
Calories: 645kcal | Carbohydrates: 10g | Protein: 56g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 225mg | Sodium: 821mg | Potassium: 1303mg | Fiber: 2g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 2mg