Grilled Pork Chops With Creamy Brandy Mushroom Sauce
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
|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|
|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|
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.
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.