When it comes to creamy recipes like these creamy pork chops and mushrooms, I really loathe using canned soup. There really is no excuse to be lazy and just open a can of soup.
Personally, I think you get a better result and have more control over your food if you make your sauce yourself, and it is really easy.
You can either use thick-cut pork chops or do like I did and buy a pork loin when it was on sale and cut it into 1″ thick chops myself (it is way cheaper that way).
This recipe is written for use in your kitchen, but I doubled it and cooked it in my FireDisc. It made for a great summer dinner, without heating up the kitchen. I paired it with some mashed potatoes that I cooked over a butane burner in my improvised patio kitchen.
Creamy Mushroom Pork Tenderloin
- 1 pound pork tenderloin cut into medallions
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 7 ounces cremini mushrooms
- 3 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning or Herbs de Provence
- 1/4 cup chicken/beef broth or wine dry white or sherry
- 3/4 cup heavy/whipping cream
- 1/2 teaspoon corn starch
Trim the excess fat off pork (if desired) and cut it into 1″ medallions. Season each piece with salt & pepper.
Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Let the pan warm up for a few minutes.
Sear the pork for 3 minutes/side then transfer it to a plate.
Add in the remaining 2 tbsp butter and once it melts, add in the mushrooms and cook for 5-6 minutes, stirring occasionally, or until the water has been released and cooked off.
Stir in the garlic, Dijon mustard, Italian seasoning, and chicken broth. Let it bubble for about a minute.
Add in the cream and let it bubble for about a minute.
Add the pork back into the pan and let it cook for another 3-5 minutes or until the pork has cooked through and the sauce has reduced/thickened a bit. You may need to turn the heat down a bit so it doesn’t boil furiously.
(optional) If you want thicker sauce, add in the corn starch that has been mixed with a ¼ cup of cold water and let cook for a mintue or two more.
Season with extra salt & pepper as needed and serve immediately.
When those were done, I added in the cream, seasoning, mustard, and broth to the center and let that cook a bit, pushing the pork chops down to finish cooking in the sauce.
As it got close to being done, I added in the corn starch mixed with a little water, letting it cook a few minutes to thicken up.
The post Easy Creamy Pork Chops With Mushrooms With No Canned Soup appeared first on The Dude Cooks.