Guest Post: Pork Chops with Rosemary & Mushroom Cream Sauce by Family Feed Bag

Amy Bronee is a home cook and the blogger behind Family Feedbag, a collection of original recipes and photos from her family kitchen in Victoria, B.C. Home cooks from around the globe visit Amy’s blog for inspiration and creative yet easy recipe ideas, and her work has been honoured with numerous features and awards, including Jamie Oliver’s Food Revolution Blog of the Month. Amy is most comfortable in the kitchen making apple pie and family comfort food.

“This is hands down the most delicious mushroom dish ever to come out of my kitchen. Ever. And I love cooking with mushrooms! Golden and tender pork chops smothered in a rich and robust mushroom cream sauce. This is swoon-worthy comfort food at its finest for me, and it’s so simple to make.

There is a full pound of classic and affordable white mushrooms in this dish. Cooked right, they bring incredibly rich umami flavour to the table. Also included are what I consider to be any mushroom’s best friends – rosemary, soy sauce and cream. You really can’t go wrong when friends like that get together in your kitchen.

This dish would be at home at any special occasion. Yet it’s quick and has few ingredients, perfect for a weeknight family dinner. Try this and you’ll never make pork chops with a can of soup again!”

Pork Chops with Rosemary & Mushroom Cream Sauce

Ingredients:
a splash of olive oil
2 lbs boneless pork chops
salt & pepper for seasoning
1 lb white mushrooms, diced
1 tbsp fresh rosemary, finely chopped
1 tbsp all-purpose flour
2 tbsp soy sauce
½ cup heavy cream

Directions:
Warm oil in a non-stick skillet over medium-high heat. Using a paper towel, pat dry pork chops on both sides and season with salt and pepper. Add pork chops to hot skillet, cooking 5-6 minutes on first side and a few minutes on second side until juices run clear and edges are golden. Transfer chops to a plate to rest, cover with foil, and set aside. Add mushrooms and rosemary to skillet and cook over medium-high heat until the mushrooms release most of their moisture and the liquid is evaporated (about 10 minutes). Stir in flour to coat mushrooms. Add soy sauce and heavy cream, stir and bring to a bubble. Remove from heat and stir in juices released onto plate by pork chops. Serve sauce over pork chops.

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Thanks so much Amy for being our guest. I love the simplicity of this recipe, yet the flavour is out of this world! Stay tuned for another Guest Post by Amy in April.

Don’t forget to follow Amy on her blog Family Feed Bag, on Twitter and on Facebook.

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