Rosemary Cream Pork Chops
These rosemary cream pork chops are ready in 30 minutes and are so delicious, they’ll beg for seconds!
Servings: 4
Calories: 448kcal
Ingredients
- 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
Instructions
- 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.
Notes
If you don't want to use the liquor, use an equal amount of chicken stock.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 4g | Protein: 31g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 155mg | Sodium: 732mg | Potassium: 646mg | Fiber: 1g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg