Côtelettes de porc aux champignons

Ingrédients

• 4 pork chops (thick, bone-in)
• salt and pepper to taste
• 2 large eggs (beaten)
• 1 cup breadcrumbs (such as Panko)
• 2 tablespoons butter (unsalted)
• 8 ounce mushrooms (sliced, such as white or cremini)
• 1/2 teaspoon garlic powder
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons fresh parsley (chopped)

Préparation

1. 1

   Prep the oven:: Preheat your oven to 350°F.

2. 2

   Season the Pork Chops:: Season pork chops with salt and pepper on both sides. Dredge them through the beaten egg, then through breadcrumbs. Place in a 9x13-inch casserole dish. Set aside.

3. 3

   Cook the Mushrooms:: In a large skillet, melt the butter over medium heat. Add the mushrooms and cook for 5 minutes until they soften and brown. Season with salt, pepper, garlic powder, then sprinkle with the tbsp of flour. Stir and cook for 1 to 2 minutes to remove the raw flour taste.

4. 4

   Make Sauce:: Add the chicken broth and heavy cream and stir everything together. Cook for 5 more minutes, the sauce should thicken a bit. Pour this sauce over the pork chops evenly. Cover the casserole dish with aluminum foil.

5. 5

   Finish and Serve:: Transfer the casserole dish to the oven and bake for 1 ½ hours, the pork should be fork tender. Garnish with fresh parsley and serve with mashed potatoes.