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Grilled Pork Chops With Creamy Brandy Mushroom Sauce

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Grilled Pork Chops with Creamy Brandy Mushroom Sauce

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2013-02-17 Other
5 23

When I think of comfort food, pork chops and gravy always come to mind. This is my twist on one of my mother's favorite dishes to prepare for the family when I was growing up. We all loved her smothered chops. This meal reminds me of home and love.

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Ingredients:

¼ cup Extra Virgin Olive Oil
1 Tbsp Dried Sage
1 tsp Granulated Garlic
2 tsp Hickory Salt
1 tsp Black Pepper
4 Pork Loin Chops, bone-in (1 ½" thick
Easy Brandy-mushroom Sauce
3 Tbsp Extra Virgin Olive Oil
8 oz Portabella Mushrooms, sliced
1 Lg Shallot, chopped
3 Tbsp Garlic Cloves, chopped
1 tsp Dried Thyme
2 cup Water
1 Tbsp Beef Base
2 Tbsp Cornstarch Mixed With 2 Tbsp Water To Make a Slurry
½ cup Brandy or Whiskey
½ pt (1 Cup) Half & Half

Directions:

1. Combine olive oil, sage, garlic, salt & pepper. Poke holes in the pork loin chops and rub with marinade. Place chops in a zip-lock bag; marinate in fridge at least 1 hour.

2. Heat a grill pan to medium-high heat. Grill pork chops for 5 minutes on each each side until internal temperature reaches 145 degrees. Remove from pan; tent and rest.

3. Meanwhile for sauce, add 3 Tbsp olive oil to a large medium-high heated skillet. Saute mushrooms until golden brown. Add shallots, garlic and thyme; saute until veggies are translucent.

4. Add water, beef base and cornstarch mixture to skillet and stir. Remove skillet from stove and slowly pour in brandy. Return back to stove and simmer on low for 5 minutes. Add half and half. Simmer for an additional 5 minutes or so until gravy is rich and smooth. Spoon over chops.

Helpful Tips:

This gravy is perfect over chicken and beef. If gravy is too thick, add more water; if too thin, add more cornstarch mixed with a little water.