Pork Chops in Creamy Mushroom Sauce

Ingredients for Pork Chops in Creamy Mushroom Sauce

• 5 large pork shoulder chops, about 1-inch thick, halved
• Salt, to taste
• Freshly ground black pepper, to taste
• Oil, divided
• 3 cups rich beef stock
• 250 g button mushrooms, sliced
• 1/2 cup cream
• 1/3 cup flour
• 1/3 cup butter
• 1 white onion, finely chopped
• 4 cloves garlic, minced
• Chopped parsley, for garnish

How to cook Pork Chops in Creamy Mushroom Sauce

1. 1.Season pork with salt and pepper. Pan-fry in oil over medium heat for 4–5 minutes per side until cooked through; set aside.
2. 2.Cook mushrooms in the same pan for 2 minutes, then set aside.
3. 3.Melt butter over low heat and sauté garlic and onion until the onion is soft. Stir in flour to make a roux.
4. 4.Whisk in beef stock gradually, then add cream and cook until a smooth sauce forms.
5. 5.Return pork and mushrooms, simmer on low for 5 minutes, season, garnish with parsley, and rest 5 minutes before serving.