Côtelettes de porc à la sauce crémeuse aux champignons

Ingrédients

• 2 Pork-chops (Bone-in or Boneless)
• 1/2 teaspoom Salt
• 1/2 teaspoon Pepper
• 1 teaspoon Garlic Powder
• 2 tablespoon Olive Oil
• 200 gm mushroom
• 1 tablespoon Butter
• 1/2 tablespoon Garlic
• 1 teaspoon flour
• 1/3 cup wine
• 1/3 cup stock
• 1/2 cup heavy cream
• 1/2 teaspoon dijon
• 1/4 cup parmesan cheese
• 2 sprigs of thyme

Préparation

1. 1

   Pat dry Pork chops really well with a Kitchen towel.

2. 2

   Mix Salt, pepper, and Garlic Powder. Season both the sides of pork chop with the seasoning mix.

3. 3

   Heat 2 tablespoons of Olive oil in a heavy skillet. Sear pork chops on medium-high heat for 3 minutes undisturbed on one side. Flip and cook for another 2 minutes. Remove and keep covered.

4. 4

   To the same pan add sliced mushroom. Spread in a single layer and cook for 4-5 minutes undisturbed. Flip and cook until it is evenly browned. Towards the end season the mushrooms with a pinch of salt and pepper. Remove from the pan and keep aside.

5. 5

   Add butter to the skillet, when it foams saute minced garlic for 30 seconds until aromatic. Add flour and saute for another 30 seconds.

6. 6

   To the skillet, add wine. Let the wine cook and reduced to half. There should be no more smell of alcohol.

7. 7

   Lower heat, add chicken stock, heavy cream, dijon mustard, and thyme. Mix and let it simmer for a couple of minutes.

8. 8

   Mix in the cooked mushroom along with any pan juice to the skillet.

9. 9

   Add cooked pork juice back to the skillet. Pour over the sauce. Switch off the flame.

10. 10

    Serve with mashed potatoes and green beans.