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Skillet Rosemary Pork Chops
This is a very easy recipe for the delicious punch it packs. Granted, it has heavy cream in it, but the juice from the chops and the onions dilute it just enough that it isn’t overly rich. If you buy the mushrooms already sliced, the biggest work is dicing the shallot.
You start by pan-searing the chops to develop that nice brown crust. A pinch of sugar sprinkled on each chop helps develop that beautiful color. Then remove them to a plate while you’re sautéing the mushrooms and shallots in a little butter.
Once the mushrooms and shallots are done, add the cream and scrape up the wonderful browned bits on the bottom of the skillet. Return the chops to the pan, nestling them into their bed of mushrooms and shallots and continue cooking until the chops are done. About 4-5 minutes.
You can fix this with anywhere between one to four chops. You’re only limited by the number of chops that will fit in your skillet. Mine will hold four, but they’re pretty cozy. You don’t need to change the quantity of the other ingredients. It works regardless.
Depending on who you’re serving and how many chops you use, this will serve one to four, and that’s assuming everyone has a whole chop.
I use dried rosemary in the recipe because I prefer it to the overpowering edge of fresh rosemary. But I did want some fresh cut rosemary for the pictures. (I think it really pops, don’t you?) But when I went to cut some off my rosemary bush, I found it was dead. (We operate on a survival of the fittest routine around here. I plant them, water them in and they are pretty much on their own. They either make it or they don’t.)
Well, this one didn’t.
I wasn’t interested in the 30 minute round trip to the store, so I decided to borrow some from our wonderful neighbors and dinner party partners in crime, Dick and Dianne. Dick is a world class gardener, so I figured I’d snip off a couple inches from his lush rosemary plant and all would be well. Except, Dick and Dianne weren’t home. That’s not a problem, because we’ve given each other free reign to our herb gardens. We rarely use it, but this time I made an exception. Except, Dick’s two rosemary ‘bushes’ were 2 inches tall. WHAT?? How does that even happen? Well, now his two rosemary ‘bushes’ are about 1 inch tall.
So. After work tomorrow I’m going over to the local Home Depot and buy the biggest rosemary bushes they have. Then while Dick is gone I’m going to swap them out and see if he notices. : )
These Skillet Rosemary Pork Chops are really, really good. Normally, I would brine pork before cooking it, but I wanted a quick dinner and this sauce more than makes up for the lack of brining.
I hope you enjoy them!
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Excellent! (You don’t even have to mangle the neighbor’s plants.)
Don't worry - the cream mixes in with the juices from the chops and the mushrooms, so it's not too rich.
- 2 tablespoons canola oil
- 1 to 4 pork chops bone-in (about 1 inch thick)
- 1 large shallot diced
- 1 (8 ounce) carton button mushrooms sliced
- 1/8 teaspoon dried rosemary crushed or powdered
- 1 cup heavy cream
- 2 tablespoons butter
Season each pork chop on both sides with 1/2 teaspoon salt, 1/2 teaspoon pepper and a pinch of sugar. Heat oil in a large skillet over medium high heat until hot, but not smoking.
Cook chops until browned on one side, about 3 - 4 minutes. Turn chops and cook on other side until browned. Remove chops to a plate.
Reduce heat to medium and add butter, 1/8 teaspoon salt, rosemary, shallots and mushrooms. Cook 5 - 6 minutes, stirring periodically.
Add in heavy cream, stirring to combine and scraping up any brown bits on the bottom or the skillet. Add in chops and any accumulated juices on the plate. Simmer 5 - 6 minutes, or until chops are done.
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