- 1/4 cup butter
- 2 cups coarsely chopped white button mushrooms
- 1 cup finely chopped red onion
- 1 cup white cooking wine
- 2 tablespoons chopped fresh parsley
- garlic powder to taste
- salt and ground black pepper to taste
- 4 (8 ounce) center-cut boneless pork chops, trimmed
- 1/2 cup sour cream (optional)
- Melt butter in a large skillet over medium-high heat. Add mushrooms and onions; cook until tender, about 3 minutes. Add wine, parsley, garlic powder, salt, and pepper; cook until flavors combine, about 1 minute.
- Reduce heat to low; add pork chops and spoon some mushroom mixture on top. Cover; simmer until pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from skillet and keep warm.
- Stir sour cream into the sauce in the skillet. Increase heat to medium-high; cook and stir until well blended and hot, about 3 minutes. Spoon sauce evenly over each pork chop.
04/10/2018
recipepes.com
Wined and Dined Mushroom Pork Chops, recipe
PT15M
PT1H
5
455 calories
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