Now I'm not sure if I'm buying larger portions of meat or that I prefer well done instead of medium. I found the cooking instructions for the pork was too short. I seared the pork in the pan until it was well done. I found that since there is the sauce on top, it doesn't matter if the pork is a bit dry. I'd rather have well done meat than to get sick because of uncooked meat. That would be a personal preference.
I'm not sure if I used the right type of cream but my sauce didn't turn out as creamy as I thought it would. In the end it didn't matter because my pork chops were dry so it was nice to have a saucy mushroom sauce. The apple juice blends nicely with pork.
I also didn't have fresh chives on hand so I used some freeze dried parsley instead. It gave it colour but not necessarily the extra flavour that chives would. Overall it I still liked the dinner and complemented it with mixed greens on the side. Lovely gluten free meal.
Seared Pork Chops with Mushroom Sauce from Chatelaine
- 4 centre-loin pork chops, 1/2 inch thick, about 113 g each
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 onion, sliced
- 1 garlic clove, minced
- 227 g pkg sliced button mushrooms
- 1/2 cup apple juice
- 1/4 cup 35% cream
- 1/4 cup snipped chives
- Heat a large frying pan over medium-high. Sprinkle chops with salt and season with pepper. Add oil, then chops to pan. Cook until golden, about 4 min per side. Transfer to a plate.
- Add onion, garlic and mushrooms to pan. Cook until soft, about 3 min. Add juice and simmer until absorbed, 6 to 8 min. Add cream. Cook until thickened slightly, about 1 min. Stir in chives. Return chops and any juices to pan to heat through.