I had pork chops, mushrooms and white wine on hand but wanted something creamy and flavourful for dinner. The result was so good that I decided to share the recipe!
1 person made this
140g coarsely chopped mushrooms
175g finely chopped red onion
250ml white wine
2 tablespoons chopped fresh parsley
garlic powder to taste
salt and ground black pepper to taste
4 boneless pork chops, trimmed
120g soured cream
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Method Prep:15min › Cook:32min › Ready in:47min
Melt butter in a large pan over medium-high heat. Add mushrooms and onions; cook until tender, about 3 minutes. Add wine, parsley and garlic powder. Season to taste with salt and pepper; cook until flavours combine, about 1 minute.
Reduce heat to low; add pork chops and spoon some mushroom mixture on top. Cover; simmer until pork is cooked through, about 25 minutes. Remove chops from pan and keep warm.
Stir soured cream into the sauce in the pan. Increase heat to medium-high; cook and stir until well blended and hot, about 3 minutes. Spoon sauce evenly over each pork chop.