Côtelettes de porc à la crème de champignons

Ingrédients

• 4 thin, bone-in pork chops (1/2 inch each)
• 2 1/2 tbsp avocado oil (olive oil or bacon grease), divided
• 1 pound sliced mushrooms
• 1 tbsp onion, minced
• 1 clove garlic, minced
• 1/3 cup dry white wine
• 1/3 cup unsalted chicken broth
• 1/2 cup heavy cream
• 1/8 tsp powdered dried sage
• 1/4 tsp fresh thyme leaves, chopped
• salt and pepper

Préparation

1. 1

   --- Preparation ---

2. 2

   Let the pork chops come to room temperature for at least 20 minutes. This ensures they cook evenly and don't get tough. Then rub both sides of the pork with approximately 2 teaspoons of oil and season with salt and pepper. (My pork chops were 1/2 inch thick.) Mince the onion and garlic and chop the thyme. Pour the wine and chicken broth together in a small bowl.

3. 3

   --- Method ---

4. 4

   Heat a large pan over medium high heat. When hot, add 2 -3 tsp. oil or enough to swirl and coat the bottom of the pan. The oil is hot when the surface shimmers. Add the pork chops to the pan and turn the heat down to medium. Cook for about 3 1/3 minutes per side. (If your pork chops are thicker or cold, add more cooking time.) Remove to a plate and tent with foil.

5. 5

   Add 1 tbsp of oil to the pan and swirl to coat. When the oil shimmers, add the mushrooms and stir to coat. Cook undisturbed for 2 minutes. Stir the mushrooms and add the onions and garlic to the pan. Cook for 1 minute and stir. Cook for an additional minute then add the wine and chicken broth scraping all of the brown bits off the bottom of the pan. Let simmer and reduce by half.

6. 6

   Add the heavy cream, powdered sage and fresh thyme, cooking until the sauce thickens (this is a thinner sauce). Season with salt and pepper to taste.

7. 7

   --- Serve ---

8. 8

   Either nestle the pork chops into the pan and bring to table or pour the mushrooms and sauce over the pork chops and serve. I served with aged cheddar cauliflower mash and sauteed greens with garlic.