Rosemary Cream Pork Chops
Prep time
Cook time
Total time
Serves: 4
  • 4 large boneless rib pork chops
  • 1 tsp salt
  • 1 tbs olive oil
  • 3 tbs finely chopped onion
  • 2 tbs chopped fresh rosemary -OR- ½ tbs dried rosemary
  • 1 cup roughly chopped crimimi or baby bella mushrooms
  • 2 tbs brandy or dry white wine (see NOTES)
  • ¼ cup chicken stock
  • 1 tbs whole grain dijon mustard
  • 1 tbs unsalted butter
  • ⅔ cup heavy cream
  • 2 tbs sour cream
  1. Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
  2. Remove pork chops to a plate; set aside.
  3. Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn’t burn for 3 minutes.
  4. Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
  5. Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
  6. Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it’s smooth. Place pork chops back in the pan and heat through.
If you don't want to use the liquor, use an equal amount of chicken stock.
Recipe by The Midnight Baker at