As a kid, we were given pork chops for dinner sometimes. I hated them. They were dry and tasteless. They were what I’d imagine chewing on a shoe would be like. So I grew up with dislike for them and only in the past few years have I been experimenting with them. These chops scream comfort food to me, even more so when served with smashed potatoes.
This recipe will make sauce for 4-6 chops, however if you want to make the sauce as a gravy for 6, double the recipe.
4 pork chops boneless or bone in, whichever you prefer
2 tablespoons olive oil
10-12 sliced white mushrooms
1/4 cup diced white onion
1/2 cup heavy cream
1/2 cup white cooking wine
2 gloves garlic, minced
salt and pepper, to taste
*Notes: The sauce is a bit thin if you want to use for a gravy. Adding a tablespoon of gluten free all purpose flour will help to thicken it up. You can substitute half and half for the heavy cream if you want to cut the calories down, but it’ll lose some of it’s flavor and richness.
Put the olive oil in a skillet over medium heat. Add in the onions and garlic. Cook until the onions are starting to become translucent. Salt and pepper the chops and add them into the pan. Cook them for about 4-5 minutes on each side, and remove from the pan. We want the chops to be cooked, but not all the way – they’ll finish cooking in the next step. Add the mushrooms and white cooking wine into the pan, and bring to a low boil letting the mushrooms soak up the wine. Add the heavy cream to the pan, and turn the heat to low. Stir well together and add the chops back into the pan. Carefully cover the chops in the sauce and cover. Let them simmer for about 10 minutes. This will take about 25 minutes total to cook.