Heat 1 tablespoon of Butter in a large skillet over medium-high heat. Sear Pork Chops for 3-4 minutes per side, until browned. Remove from skillet and set aside.
Add remaining 1 tablespoon of Butter to the skillet. Add Cremini Mushrooms and cook until softened and browned, about 5-7 minutes.
Add Garlic to the skillet and cook for 1 minute more.
Deglaze the skillet with Dry Sherry, scraping up any browned bits from the bottom. Cook until Sherry is almost evaporated.
Whisk Flour into the skillet and cook for 1 minute.
Gradually whisk in Chicken Broth until smooth. Bring to a simmer and cook until sauce has thickened slightly, about 3-5 minutes.
Stir in Heavy Cream and Worcestershire Sauce. Season with Salt and Pepper to taste.
Return Pork Chops to the skillet and simmer in the sauce for 5-10 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
Serve immediately.
Ingredients
4
44Pork Chops-bone-in, about 1 inch thick
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
2 tbsp30 mLButter
8 oz225 gCremini Mushrooms-sliced
2 cloves2Garlic-minced
1/4 cup60 mLDry Sherry
1 cup240 mLChicken Broth
1/2 cup120 mLHeavy Cream
1 tbsp15 mLAll-Purpose Flour
1 tsp5 mLWorcestershire Sauce
Equipment
Large Skillet
Whisk
Meat Thermometer
Instructions
Season Pork Chops with Salt and Black Pepper.
Heat 1 tablespoon of Butter in a large skillet over medium-high heat. Sear Pork Chops for 3-4 minutes per side, until browned. Remove from skillet and set aside.
Add remaining 1 tablespoon of Butter to the skillet. Add Cremini Mushrooms and cook until softened and browned, about 5-7 minutes.
Add Garlic to the skillet and cook for 1 minute more.
Deglaze the skillet with Dry Sherry, scraping up any browned bits from the bottom. Cook until Sherry is almost evaporated.
Whisk Flour into the skillet and cook for 1 minute.
Gradually whisk in Chicken Broth until smooth. Bring to a simmer and cook until sauce has thickened slightly, about 3-5 minutes.
Stir in Heavy Cream and Worcestershire Sauce. Season with Salt and Pepper to taste.
Return Pork Chops to the skillet and simmer in the sauce for 5-10 minutes, or until Pork Chops are cooked through (internal temperature of 145°F/63°C).
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