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pork chops with mushroom cream sauce
pork chops with mushroom cream sauce

Before you jump to pork chops with mushroom cream sauce recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

A lot of us believe that comfort foods are not good for us and that we ought to keep away from them. Sometimes, if your comfort food is basically candy or other junk foods, this holds true. Other times, however, comfort foods can be totally healthy and it’s good for you to eat them. Some foods honestly do improve your mood when you eat them. If you are feeling a little bit down and you need a happiness pick me up, try some of these.

Green tea is really great for your mood. You were sure it had to be in here somewhere, right? Green tea is high in a certain amino acid referred to as L-theanine. Research has proved that this amino acid promotes the production of brain waves. This helps sharpen your mental energy while at the same time making the rest of your body more relaxed. You likely already knew it is not hard to become healthy when you drink green tea. And now you know green tea can help raise your mood also!

As you can see, you don’t need junk food or foods that are bad for you just so to feel better! Test out these hints instead!

We hope you got insight from reading it, now let’s go back to pork chops with mushroom cream sauce recipe. You can cook pork chops with mushroom cream sauce using 12 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make pork chops with mushroom cream sauce:
  1. Take 2 lb thick cut pork chops
  2. You need 3/4 lb button mushroom
  3. Provide 1 cup flour
  4. Prepare 1/2 cup parsley
  5. Get 1 tbsp chili powder
  6. You need 1/4 cup white wine
  7. Provide 1/3 cup brandy
  8. Take 3 tbsp butter
  9. Get 1 salt n pepper
  10. Prepare 1 tbsp Dijon mustard
  11. Prepare 1/2 cup cream or half n half
  12. Prepare 3/4 cup veal stock (mix of chicken and beef stock ok)
Instructions to make pork chops with mushroom cream sauce:
  1. PREP: - - - slice mushrooms thickly - - - finely chop parsley - - - slice edges of pork chops to prevent curling - - - dust pork chops with salt, pepper, chili powder and flour - - - mix cream and veal stock together in mixing cup, stir well
  2. COOK: - - - heat stainless or iron fry pan on high heat, add ~ 1 tablespoon olive oil
    • in small batches, add seasoned pork chops to hot pan, cook for ~ 2 minutes a side, until just cooked through and juices run a little pink. Remove cooked pork from pan and set aside on a plate. Tent with foil to retain heat and allow the meat to continue cooking away from the fire… this will help ensure tender morsels instead of chewy chunks of pork!.
    • deglaze the pan with the white wine, then lower the heat to low while juices reduce
    • add 1 tablespoon olive oil and 2 tablespoons butter to the pan, mix well until the butter is almost melted
    • over high heat, add all the mushrooms and cook thoroughly, until they begin to look slightly browned
    • add brandy. ** I usually flambe the mushrooms in brandy at this point, but you can simply cook it until juices are well reduced
    • once liquid is reduced, add remaining tablespoon of butter and melt thoroughly.
    • slowly add 1-2 tablespoons of flour and mix well, making a light rue.
    • add cream/stock mixture and mix very well until the sauce is smooth.
    • add the garlic powder - - - add Dijon mustard and cook for a couple more minutes, until sauce has a gravy like consistency.
    • add the parsley, reserving a small portion to use as a topping/garnish
    • add the pork and accumulated juices from the plate. Mix the contents of the pan gently to prevent burning. Cook until the contents of the pan are warmed through.
    • Garnish with remaining parsley, serve with mashed potatoes and green vegetables. YUM!

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