Pork Essentials: Creamy Mushroom Pork Chops
Andy Anderson !
One word on this recipe: It is the gravy that will make or break it, but more on that subject later.
So, you ready… Let’s get into the kitchen.
1 Tbspsweet butter, unsalted
1 Tbspgrapeseed oil
8 ozcremini mushrooms, cleaned, stemmed, sliced
2 largepork chops, bone-in, thick cut
2 ozwhite wine
2 chomemade gravy, heated on the stove
·salt, kosher variety, to taste
·black pepper, freshly ground, to taste
How to Make Pork Essentials: Creamy Mushroom Pork Chops
- What the Recipe Doesn’t Know: The taste of the pork chop is predictable; as is the taste of the mushrooms. What the recipe does not know is what kind of gravy you are using. Let’s face it, the gravy will make or break this recipe; therefore, you want to think very carefully before choosing it.
It can be as simple as a can or two of mushroom soup (not my choice), or as ambitious as French Sauce Supreme (my choice). You will notice that the only spices in the recipe are salt & pepper. That’s because most of the spices will be in the gravy you choose. So, when it’s simmering on your stovetop taste and season… taste and season.
Some spices that come to mind are cayenne, paprika, cumin, etc. The gravy makes this recipe, so spend some time with it, and, when you get to the point where you say OMG, this is brilliant… STOP.
If you want my recommendation, this one is the best:
French Sauce Supreme
It’s not that difficult a recipe to assemble, and it will knock this dish right out of the park.
Oh, and one more thing, for the French, it’s not a gravy; it’s a sauce.