Creamy Mushroom Pork ChopsCourse: Main Course, Pork
The historical roots of this dish might not be as publicly documented, but the combination of pork and mushrooms has a rich history in European cuisines. Such culinary marriages have often been associated with comfort and richness, possibly stemming from centuries ago when ingredients were scarce, and creativity in the kitchen was paramount. The blend of mushrooms with pork has likely been a household tradition across many regions and cultures.
Think of this dish as a flavorful dance on the palate – the pork chops, tender and succulent, with a coating that’s seasoned to perfection. The mushroom sauce, a velvety accompaniment, elevates the entire experience, offering a creamy, earthy richness that perfectly complements the savory pork. It’s like a classic tune played by a skillful orchestra – each ingredient harmonizing to create a satisfying, comforting meal.
The preparation is straightforward – a dusting of seasoned flour on the pork, a sizzle in the pan to golden perfection, and a creamy mushroom symphony to crown it all. The addition of wild mushrooms, though optional, lends an authentic and rich flavor. The final touch with a sprinkle of fresh thyme, if desired, enhances both the taste and visual appeal of this vibrant and sumptuous dish. Serve it alongside pasta or rice for a complete, heartwarming meal.
4 boneless pork loin chops
250 g (9 oz) Portabello mushrooms
200 g (7.1 oz) 18% fat cream
6 g dried (0.2 oz) wild mushrooms (optional)
2 tbsp flour
3 tbsp olive oil
1 tsp Italian seasonings
1 tsp paprika
1 tsp dry garlic
Some fresh thyme for garnish (optional)
Salt/pepper to taste
- In a small bowl, whisk together flour, salt and spices until smooth.
- Pat the pork dry with paper towels and coat all sides with the flour and spice mixture.
- Saute the pork in olive oil 5-7 minutes on each side, until golden brown. Set aside.
- If you are using dried wild mushrooms, wash and cut them into small pieces. Wild mushrooms add a rich authentic flavor, so I add them in small quantities as a seasoning.
- In the same frying pan, saute the Portabello mushrooms until golden brown, then add wild mushrooms and cook for another minute.
- Add cream to the pan and cook for 3 minutes until the mixture thickens.
- Return the steaks to the pan and cook over low heat for another 5 minutes, turning the meat occasionally. Add a little water if the sauce becomes too thick.
- When the pork is ready, sprinkle it with fresh thyme. Serve with pasta or rice.