Yield:2 Servings Prep time:15 Minutes Total time: 45 Minutes
teaspoon of Ground black pepper
teaspoon of Salt
tablespoon of Vegetable Oil
cup of White mushrooms
tablespoons of Dry white wine
cup of Chicken broth
tablespoons of Heavy Cream
tablespoons of Green onions (sliced)
Season Pork Chop with salt and pepper both sides
Heat oil in a medium skillet over medium heat. Add the Pork Chop and coo, turning once or twice and adjust the heat to prevent burning. Until brown and an instant read thermometer inserted into the thickest part register 165 F 12-16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallots to the pan and cook, stirring until fragrant about 30 seconds. Add mushrooms cook stirring occasionally until tender about 2 minutes. Pour in wine simmer until almost evaporated scraping up any brown bits about 1 minutes. Pour broth and cook until reduced by half 1-2 minuets. Stir in cream and green onions return to a simmer. Return thePork Chopto the pan, turn to coat with sauce and cook until heated through, about 1 minute
I'm Chris I've been working in kitchens for almost 20 years. Straight Outta My Kitchen is about Sustainable Fresh Local Products. Content Simple Easy Recipes to follow along at home. Straight Outta My Kitchen will strive to produce quality content on home cooking, cast iron, recipes, Product reviews, Food Photography and other things as I go along Looking forward to see how this all pans outs. When It comes to eating I definitely enjoy great flavors, seasonal inspired, great home cooked meals. Growing up I was always in the kitchen learning, watching, learning what does and doesn't go well together. Well Thanks for stopping by here and checking out my photos hope the make you hungry and want to go cook.
“The salt is to the food, what soul is to the body.”