Pork Chops with Egg Noodles and Mushroom Cream Sauce
total time: 30 minutes
servings: 4
Ingredients
4 pork chops bone-in porks chops are fine.
1 tbsp olive oil
4 tbsp butter
2 lbs white mushrooms
3 cloves garlic minced
1 cup dry white wine
1/2 cup heavy cream
1 tbsp dijon mustard
2 tsp dried thyme fresh thyme is better (use 2 tbsp if using fresh)
1 lemon sliced in half
8 ounces egg noodles
Instructions
Pat pork chops dry with a paper towel and season with salt and pepper.
Put a large pot of salted water on high heat (it shouldl taste like seawater). Once boiling, add the egg noodles and cook according to package instructions. Drain and set aside. While you are waiting on the water to boil, continue to make the pork.
Heat 1 tablespoon of oil in a large frying pan until it shimmers. Add the pork chops to the pan and brown the chops for 3-4 minutes per side (they will need to be cooked through), Set the chops aside.
Turn the heat down to medium. Add the butter and mushrooms to to pan. Cook the mushrooms (stirring occasionally) for 5 minutes.
Add in garlic and cook for 15-30 seconds.
Pour the wine and the thyme into the pan and bring to a simmer. Allow mushroom mixture to simmer until wine is reduced by half.
Add in heavy cream and mustard and stir until all ingredients are combine.
Season with salt and pepper to taste. Add pork chops to the pan, spooning the sauce over them.
Finish the dish with freshly squeezed lemon juice and fresh chives. Serve warm with plenty of sauce and mushrooms.
Nutrition
Calories: 780 kcal | Carbohydrates: 49 g
