Now that cooler weather is coming, I am on the lookout for recipes that have more of a stick-to-your-ribs nature than the lighter fare I have a desire for in summer’s heat. These creamy pork chops look like just the thing for a nice fall or winter meal.

There is something about pork that is heavier, more substantial. Although the pork growing industry has tried to convince the world that pork is “the other white meat,” that just isn’t true. Even though it turns quite light in color when it is cooked, pigs are still classified as livestock, together with sheep and cattle. All livestock meat is considered to be red meat, by definition.

 

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- ½ Tbsp. dried rosemary

1 cup roughly chopped cremini or baby bella mushrooms

2 Tbsp. brandy or dry white wine (see Quick Tip)

¼ cup chicken stock

1 Tbsp. whole grain Dijon mustard

1 Tbsp. unsalted butter

⅔ 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.

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Quick Tip:   If you do not have, or prefer not to use, the liquor specified in the recipe, you can always use an equal amount of chicken stock or apple cider vinegar to deglaze your pan after browning the pork chops.

Recipe courtesy of Judith at The Midnight Baker, image courtesy of 12tomatoes.com