Baked Pork Chops with Sour Cream and Mushrooms - Gluten Free Optional
Leave this field empty
Thursday, June 18, 2015
By Brinda
Ingredients:
- 2 tablespoons canola oil
- 6 bone in center cut pork chops no more than one inch thick
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons quality chicken or pork seasoning/rub. I like the brand “rub with love”
- 3 tablespoons flour or (GF all purpose flour)
- 2 teaspoons salt
- 1 teaspoons pepper 1 tablespoon olive oil
- 1 cup sauvignon blanc
- 1 onion sliced or chopped
- 4 cloves of garlic chopped
- 12 medium sized crimini mushrooms cut into 1 inch pieces
- 2 tablespoons flour (GF optional)
- 3 tablespoons of fresh thyme chopped or 1 tablespoon of dried 1 cup chicken stock
- 1 heaping tablespoon dijon mustard
- 1/3 cup sour cream 1/3 cup parmesan
- 4 tablespoons of parsley chopped for finishing
Directions:
- 1. Season chops with 1 teaspoon salt and peppe rand 2 tablespoons seasoning/rub - If you have the time do this the night before and you will be so happy. Put the chops on a baking sheet with a rack on top and rest the chops over night
- 2. Heat sauté pan on med heat for 1 minute, then add canola oil
- 3. Dredge chops with 3 tablespoons of flour and sauté in a skillet about 3 minutes on each side, remove and set on a plate. You want to caramelize (brown) each side, not cook through
- 4. While the pan is still hot deglaze with the white wine for 4 minutes and scrape up and browned bits
- 5. Add onions and sauté for 2 minutes, then add garlic and mushrooms.
- 6. Add the other 2 tablespoons of flour and incorporate into sauce
- 7. Add chicken stock, thyme, mustard and let simmer unti lsauce reduces and thickens, this will take about 6 to 8 minutes
- 8. Remove from heat and add sour cream and parmesan cheese and more salt to taste
- 9. Place two spoonfuls of the sauce on the bottom of a pyrex rectangular baking dish, add chops and remaining sauce. Cover with foil and bake at 350 for 60 minutes