John Myers
Chop in Mushroom Cream Sauce
The perfect chop in mushroom cream sauce recipe with a picture and simple step-by-step instructions.
- 2 Pork chop, approx. 200 g
- 1 Onion
- 1 small Clove of garlic, if you like
- 0,5 tsp Food starch
- 200 g Mushroom
- 25 ml Noilly prat
- 125 ml Vegetable broth
- 100 ml Cream for cooking
- Salt pepper
- 0,5 tsp Stripped thyme
- 1 tbsp Clarified butter
- Peel and finely dice the onion and garlic. Clean the mushrooms and cut them into slices.
- Wash the chops and pat dry, season with salt and pepper. Heat the clarified butter in a pan and fry the chops on both sides for about 2-3 minutes. Remove. Fry the onion and garlic in the frying fat while stirring, add the mushrooms and deglaze with Noilly Prat. Pour the vegetable stock and cream to the boil, add the chops to the sauce and let simmer, covered, for about 20 minutes.
- Season the sauce with salt, pepper and a little crushed thyme. If necessary thicken with a little mixed cornstarch.
- The potato and carrot mash tastes good with it.
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