Pan-Seared Pork Chops in Creamy Mushroom Sauce
- 4 boneless pork chops
- 2 large onions sliced
- 1 cup (250 ml) boiled potatoes
- 1 cup (250 ml) blackcurrant jelly
- ½ cup (120 ml) heavy cream
- 2 tablespoons (30 ml) olive oil for frying
- 2 teaspoons (10 ml) soy sauce
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) dried thyme
- 1 tablespoon (15 ml) tomato puree
- ½ teaspoon (2.5 ml) black pepper
1. Preheat your oven to 400°F (200°C).
2. Whisk together 1 cup (250ml) heavy cream 2 tablespoons tomato puree 2 tablespoons soy sauce 1 teaspoon dried thyme 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl.
3. Add 1 large sliced onion to the bowl and mix well.
4. Add 4 pork chops to the bowl making sure they are fully coated with the cream mixture.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat then add the pork chops and cook for 3-4 minutes on each side or until browned and cooked through.
6. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes or until the pork chops are cooked to your desired level of doneness.
7. While the pork chops are baking heat 1/4 cup (60g) blackcurrant jelly in a small saucepan over low heat.
8. Once the pork chops are done remove them from the oven and spoon the warm blackcurrant jelly over the top of each chop.
9. Serve the pork chops with boiled potatoes and a side of blackcurrant jelly.
- skillet
- oven
- saucepan
- whisk
- bowl
- spoon
- cutting board
- knife
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