The other night I needed something fast to make because my boyfriend had only about an hour in which he could eat before he needed to do a training session for his new job. I flipped through some cookbooks and found this recipe labeled at “fast.” It looked delicious, so I was sold.
Having made it, I can tell you the pork is a mere vehicle for this mushroom sauce. It’s to die for. I made this with pork chops, but you could easily do a roast or tenderloin. The amount of sauce the recipe makes is good for probably about three pork chops; the boyfriend and I didn’t want any to go to waste, however, so we just drowned our chops in it. It was so good, and so worth it.
To our vegetarian and vegan readers, I have no idea how you’d go about making this more veggie friendly. If you have any ideas, feel free to leave them in the comments!
What You’ll Need:
- 2 pork chops
- 1 cup sliced mushrooms (I used about 1-1/2 cups because I like mushrooms a lot; I think I could have used more and been happy)
- 2 tablespoons sliced green onion (about one onion)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon dried thyme, crushed (you can also use 2 teaspoons fresh thyme)
- 1 cup half-and-half, light cream, or milk (I used a mix of cream and milk)
- 2 tablespoons dry white wine
- Salt and pepper
What to do:
Preheat your broiler. Sprinkle your chops lightly with salt and pepper. Place your chops in a greased roasting pan. Broil three to four inches from heat until done (160 degrees).
Meanwhile, cook mushrooms and onion in the butter over med-high heat until tender. Stir in flour and dried thyme (if using dried), then dump in the half-and-half. Reduce heat to med-low and allow to simmer until thickened and bubbly. Stir in wine and fresh thyme (if using fresh); allow to simmer for another two or so minutes. Season with salt and pepper.
Transfer chops to serving plate and cover with sauce. Serve remainder of sauce on the side.
The sauce, according to the cookbook, is also great over noodles. I am inclined to believe them!
Original recipe from the Better Homes & Gardens Cook Book.