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These rosemary cream pork chops are ready in 30 minutes and are so delicious, they’ll beg for seconds!
Pork Chops Go Gourmet
This recipe turns ordinary pork chops into something fabulous!
Adding herbs and a splash of brandy adds tons of flavor to these chops. And the best thing? This is easy to prepare and on the table very quickly!
Rosemary Adds Great Flavor
You’ll be surprised how the addition of a little rosemary makes these pork chops into a restaurant-quality meal.
I tend to use rosemary very lightly in recipes. I’d rather err on the side of mild flavor with this herb as for my taste, too much tastes medicinal. I do love the flavor, but just not a robust flavor. However, if you are a big fan, feel free to add more.
Fresh rosemary works best here, but if you don’t have it and only have the dehydrated stuff in the jar, use that but cut the amount in half. As a rule, substituting dry herbs for fresh, you use half the amount.
Yes, Whole Grain Mustard
This may be one thing you need to buy for this recipe, but trust me, you won’t be disappointed! Whole-grain dijon mustard is awesomely delicious and you’ll find many more uses for it. Mix a bit with mayo for a great sandwich spread and also use it in Slow Cooker Dijon Pork Chops & Potatoes and French Onion Soup Pork Chops.
Rosemary Cream Pork Chops
- 4 large boneless rib pork chops
- 1 tsp salt
- 1 tbsp olive oil
- 3 tbsp finely chopped onion
- 2 tbsp chopped fresh rosemary -OR- 1/2 tbs dried rosemary
- 1 cup roughly chopped crimimi or baby bella mushrooms
- 2 tbsp brandy or dry white wine see NOTES
- 1/4 cup chicken stock
- 1 tbsp whole grain dijon mustard
- 1 tbsp unsalted butter
- 2/3 cup heavy cream
- 2 tbsp sour cream
- Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
- Remove pork chops to a plate; set aside.
- Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn’t burn for 3 minutes.
- Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
- 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.
- 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.
* Adapted from Vikalinka