This recipe will drive you crazy! Incredibly delicious pork chops recipe!

Ingredients

• 3 pcs Pork Chops (about 1‑inch thick, bone‑in or boneless)
• 1 tsp Salt (for seasoning pork)
• 1 tsp Black Pepper (freshly ground, for seasoning pork)
• 5 tbsp Vegetable Oil (high smoke‑point oil such as canola)
• 1 pc Onion (medium, peeled and diced)
• 300 g Mushrooms (button or cremini, sliced)
• 1 tbsp Tomato Paste (canned)
• 100 g Cognac or Brandy (for deglazing, can use brandy if cognac unavailable)
• 200 g Heavy Cream (33% milkfat, chilled)
• 200 ml Chicken or Beef Stock (low‑sodium)
• 0.5 tbsp Yellow Mustard (regular yellow mustard)
• 1 tbsp Worcestershire Sauce (can substitute with soy sauce)
• 0.33 tsp Salt (for sauce seasoning)
• 0.33 tsp Black Pepper (for sauce seasoning)
• 2 tsp Cornstarch (for thickening, optional)
• 50 ml Cold Water (for cornstarch slurry)
• 2 tbsp Parsley (fresh, chopped for garnish)

Instructions

1. Season the Pork Chops

   Pat the pork chops dry with paper towels, then sprinkle both sides evenly with 1 tsp salt and 1 tsp freshly ground black pepper.

   Time: PT2M

2. Sear the Pork Chops

   Heat 5 tbsp vegetable oil in a large skillet over high heat. Add the chops and cook for about 4 minutes per side until a deep golden crust forms.

   Time: PT8M

   Temperature: high

3. Set Chops Aside

   Transfer the seared chops to a plate and keep warm while you build the sauce.

   Time: PT1M

4. Sauté Onion and Mushrooms

   Reduce heat to medium‑high. Add the diced onion and sliced mushrooms to the same skillet and sauté, stirring occasionally, until the onion is translucent and mushrooms have released their moisture, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

5. Add Tomato Paste

   Stir in 1 tbsp tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

   Time: PT2M

   Temperature: medium

6. Deglaze with Cognac

   Carefully pour in 100 g cognac (or brandy) to deglaze the pan, scraping up browned bits. If comfortable, ignite briefly to flambé, then let the alcohol evaporate.

   Time: PT2M

   Temperature: medium

7. Build the Cream Sauce

   Add 200 ml chicken or beef stock, 200 g heavy cream, ½ tbsp yellow mustard, 1 tbsp Worcestershire sauce, 1/3 tsp salt, and 1/3 tsp black pepper. Whisk until smooth.

   Time: PT2M

   Temperature: low

8. Simmer and Finish Cooking

   Return the pork chops to the skillet, reduce heat to low, and let everything simmer gently for 25 minutes, turning the chops once halfway through.

   Time: PT25M

   Temperature: low

9. Optional Thickening

   If you prefer a thicker sauce, mix 2 tsp cornstarch with 50 ml cold water until smooth, then stir into the simmering sauce and cook an additional 3 minutes.

   Time: PT3M

   Temperature: low

10. Garnish and Serve

    Sprinkle chopped parsley over the chops and serve hot straight from the skillet.

    Time: PT2M

Nutrition Facts

Calories

718

Protein

30 g

Carbohydrates

10 g

Fat

55 g

Fiber

2 g