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Pork Chops with Mushrooms
Ingredients
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8 |
button (white) mushrooms, thinly sliced |
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110 g |
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1 |
shallots, finely chopped |
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40 g |
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2 |
pork chops with bones, about 2 cm thick |
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360 g |
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2 tbsp |
olive oil |
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30 mL |
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1 1/2 tbsp |
Parsley and Garlic Base (Recipe)
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23 ml |
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aluminum foil |
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1/2 tbsp |
butter, unsalted |
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7 g |
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1/4 cup |
chicken broth |
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65 mL |
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2 tsp |
Dijon mustard |
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10 mL |
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1 1/2 tbsp |
whipping cream 35% |
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23 mL |
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1 tsp |
lemon juice, freshly squeezed |
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1/4 lemon |
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salt to taste |
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ground pepper to taste |
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Before you start
Keep the individual serving plates in the oven at the lowest setting so they are warm when you serve.
Method
- Prepare the mushrooms: slice them thinly lengthwise. Finely chop the shallots. Pat the pork chops dry.
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Heat half of the oil in a skillet over moderately high heat until hot but not smoking, then
sauté the mushrooms, stirring occasionally, until the released liquid is evaporated, about 3 min. Add the Parsley and Garlic Base, then cook an additional 2 min, with stirring. Season with salt and pepper. Remove the skillet from the heat and keep warm in the oven.
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Heat the remaining oil in another skillet over moderately high heat. When the oil is hot, add the chops and brown 2 min on each side. Transfer the pork chops to a plate, then set them aside in the oven, loosely covered with foil.
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Meanwhile, add the butter to the pork skillet, then cook the shallots over moderately high heat, with stirring, until softened, 3-4 min. Add the broth and boil 2 min, scraping up any brown bits. Add the mustard and cream, return the mixture to a boil, then add the lemon juice. Return the pork chops to the skillet. Simmer,
uncovered, until the sauce is slightly thickened and the meat is cooked, 3-4 min. Transfer the mushrooms to the pork skillet, then season with salt and pepper to taste.
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Serve on the warmed plates.
Claims
- Free :
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Added Sugar
- Source of :
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Calcium, Folacin, Iron, Magnesium, Manganese, Vitamin A, Vitamin C, Vitamin D
- Good source of :
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Copper, Pantothenic Acid, Vitamin E
- Excellent source of :
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Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (230g)
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Amount
% DV*
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* DV = Daily Value
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Calories
390
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Fat
28 g
44 %
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Saturated 9 g
+ Trans 0.1 g
44 %
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Cholesterol
90 mg
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Sodium
220 mg
9 %
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Carbohydrate
6 g
2 %
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Fibre
1 g
4 %
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Sugars
1 g
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Protein
28 g
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Vitamin A
10 %
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Vitamin C
10 %
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Calcium
6 %
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Iron
15 %
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More info
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