Pork Chops with Creamy mushroom  Gravy

Pork Chops with Creamy mushroom  Gravy

My mom used to do a version of this dish. She cooked one pork chop for her wanna cook pork chop for my grandmother and six more for my brother and I. serve with buttery noodles or over rice both are good.

 

 

 

 

 

Ingredients:

 

:4-6  pork chops, bone in ( or boneless, about 1-inch thick)

2 tbsp olive oil

4 cloves garlic, minced

4 Tbs butter

1/4 cup white Wine

1 8oz Package of fresh cut mushrooms

1 cup heavy cream

1 cup chicken broth

1 tsp fresh thyme, chopped

1/2 tsp Tajin spice

1 Tbs capera, drained

Salt and pepper to taste

Parsley, chopped for garnish

Directions

  1. :Wash and dry pork chops. Season on both sides with salt, pepper, and Tajin.
  2. In your favorite cast-iron skillet, heat olive oil over medium-high heat. Add pork chops and cook until browned, on both sides, about 3-4 minutes per side.
  3. Remove pork chops from skillet and set aside.
  4. Deglaze the skillet with white wine, scraping all the little bits off the bottom of the pan
  5. Add butter, minced garlic capers, and cook until fragrant.
  6. Add mushrooms and sauté, stirring frequently. Cook mushrooms until color changes and they are coated with the pan sauce..
  7. Add heavy cream, chicken broth, and thyme. Bringto a simmer.
  8. Return pork chops to the skillet, cover, and simmer for 10-15 minutes until the pork chops are cooked through.
  9. Serve over rice or noodles with parsley garnish.