- 1.In a large pan on medium/high heat, warm up 1 tbsp olive oil.
- 2.Season the pork chops generously with salt and fresh ground pepper, on both sides.
- 3.Add the pork chops to the pan and sear on both sides, about 3 minutes per side.
- 4.Remove the pork chops and transfer them to a plate.
- 5.Using the same pan melt 2 tbsp butter. Add the sliced onions, minced garlic and sliced mushrooms, and cook until soft and the moisture from the mushrooms has cooked off.
- 6.Add the dried thyme and flour to the onion mixture, mix well and cook for 1 minute.
- 7.Stir in the chicken broth and wine, and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the pan. If the sauce seems too thick, you can add a little extra water.
- 8.Stir in the heavy cream, sour cream and add a dollop of whole-grain (optional) mustard.
- 9.Add the pork chops and simmer for about 10 – 15 more minutes, or until the chops are cooked thoroughly.
- 10.Sprinkle with the chopped green onions and serve over egg noodles or rice. Enjoy!
- Bone-in pork chops or pork loins (2 per person)
- 1 tbsp olive oil
- 2 tbsp butter
- 1 large sweet onion, sliced
- 3 cloves of garlic, minced
- 300g sliced mushrooms
- 2 tbsp flour
- 1 tsp dried thyme
- 300ml chicken stock
- 60ml white wine (optional: you can use more chicken broth or water instead)
- 60ml heavy cream
- 60ml sour cream or Greek yogurt
- 2 spring onions, chopped
- 1 tbsp whole-grain mustard (optional)
- Milk (butter)