One complaint I hear a lot in the biz is the fact that people get SICK of ground beef and chicken all the time. I understand if you are in a similar rut. It happens to the best of us! It happened to me, becuase somehow, I forgot about pork: the other white meat.
Pork is now one of my very favorite things to cook. When I am having a hard time coming up with a menu for the week and feel stuck, I just add a pork recipe or two and everything else falls into place.
By the way, for my anemic friends, Pork is a great source of iron!
Spring is here, and fresh herbs are making their way to the farmer's market. Thyme and rosemary are two of my favorite herbs, and I think they compliment each other well. I was ready for another pork chop recipe to post on my blog, and I also wanted to utilize the fresh herbs to celebrate Spring!
I feel like we get into holiday meal ruts as well. If you are tired of turkey, turkey, turkey, and more turkey, this creamy, mushroomy, hearty dish is the PERFECT entree to switch up your Easter meal.
You can even save money buy grabbing a whole pork tenderloin in the grocery store and having the butcher slice them to the thickness you prefer. I like thick pork chops, so I suggest having them slice the pork loin to 1" thick. My cooking times are for that thickeness, so remember to adjust your times accordingly.
This recipe is for 4 pork chops, so adjust that as well for your number of holiday guests.
Saving money means more money for chocolate Easter bunnies! Enjoy!
For the full Spring/Easter menu that goes with this recipe, enter your name/nickname and email at the bottom of this recipe. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season! It includes this recipe, asiago mashed potatoes, dill zucchini, wine pairings, and four perfectly Spring dessert recipes for you to choose from!
- 4 pork chops
- 1 1/2 tablespoon olive oil
- 2 tablespoons butter, + 1/2 tablespoon for pork chops
- 1/4 medium onion, diced
- 8 oz. mushrooms, sliced
- 1/4 cup chardonnay
- 2 tablespoon fresh rosemary or 1/2 tablespoon dried rosemary
- 4-5 springs fresh thyme
- 4-5 cloves garlic, freshly minced
- 1/2 teaspoon kosher salt, + another 1/2 teaspoon for sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup creme fraiche (or 1/2 cup heavy cream + 1/2 cup sour cream) Bonus points if you use my creme fraiche recipe!
- 1 1/2 tablespoons dijon mustard
Add olive oil and 1/2 tablespoon butter to a stainless steal pan, and set heat to medium-high.
Add pork chops, season with 1/2 tablespoon kosher salt, and sear for around 7-10minutes on each side, or until center has reached a minimum of 145 degrees.
Remove and wrap in foil to keep warm.
Lower heat to medium. Add remaining 2 tablespoons butter, and then add mushrooms and onions.
cook until mushrooms have become dry, and deglaze pan with chardonnay.
Add all remaining ingredients to pan excluding creme fraiche and dijon mustard. Cook for 5 minutes on medium, and then add cremem fraiche and dijon mustard.
Mix well, and add back pork chops. Cook just long enough for the pork chops to get good and warm again if they have gotten cool.
For the full Spring/Easter menu that goes with this recipe, enter your name/nickname and email below. This menu was designed to help you celebrate in a super fancy way by utilizing the fresh herbs and flavors of the season!
Here is a pin-able photo for Pinterest: