I think I’m dead.
No, no I’m sure of it. Because after my face turned into an anteater and vacuumed up a trough of this white wine sauce last night, I passed on and went to a better place.
But it’s cool. I’m not going to make you do anything with me involving wet clay.
When I found this recipe last week over on Steamy Kitchen, I lost it. Absolutely lost it. Mushrooms, onions, butter, white wine, cream?
Let me say that again – WHITE WINE AND CREAM.
Y-O-U-G-U-Y-S.
Ugh. I’m almost mad at myself for not having the self control to save some sauce to pour into my coffee this morning.
Oh stop looking at me that way.
I willy nillly notheth with this recipe. It was straight up perfection and I would punch myself in the face for just one more slurp.
Pork Chops and Mushrooms in a White Wine Sauce:
(Recipe by Steamy Kitchen)
* p.s. One more thing! Gourmet Live apparently likes me. You should check it. (squeal!)
What it took for 2:
* 2 boneless pork chops
* 1 Tbs. extra-virgin olive oil
* 8 oz baby bella mushrooms, sliced
* 1 yellow onion, finely sliced
* 2 Tbs. butter
* 1/2 cup dry white wine
* 1/4 cup heavy cream
* coarse salt and freshly ground pepper
Heat a cast-iron skillet over medium-high.
Rub the oil on both sides of each pork chop and season with salt and pepper. Sear in the skillet for 2 minutes on one side; flip and sear an additional 2 minutes. Remove from skillet and set aside.
Back in the skillet, melt the butter, then add the mushrooms and onions. Saute for a good 5 minutes. Smell that. uhmugush.
Pour in the wine; cook for 1 minute. Then pour in the cream. Stir, stir. Goodness gracious.
Snuggle the chops (and their juices!) back in the skillet with everything, cover and cook 10 more minutes.
Serve each pork chop on a plate and just DRENCH it with the sauce, mushrooms and onions. Garnish with parsley.
Serve with a salad, bread sticks, whatevs. Just make this.
I love everything about this!
I will make this tomorrow night for dinner and a movie. It sounds delish but the humor sold the deal for me!
Thanks so much,
Greg
I’ve been waiting for this recipe!! Love me some pork chops!
Oh baby this looks so ridiculous in the best way possible! Fab girl!! xoxo
Both you and Jessica are all over the shrooms today. I don’t think mushrooms exist down here. But cookie butter spread does. LOL
Your food sounds great!
you take such beautiful pictures..i’m so jealous! this looks awesome, i love white wine and cream sauce and ‘SHROOMS ARE SO DELICIOUS!!
Seriously, I need to live in your kitchen! Please?
So this is what you did with that sauce I saw a photo of… Looks delicious!
I need to that for dinner. Really nice photo! It makes it look so juicy.
so it’s 11:36am and i’m about to start cooking dinner. YUM. thanks for sharing!
I’ve been thinking about making this for a week. I always dream about the day that I can add white wine mushroom cream sauce to my coffee without getting weird looks.
I could so dive in to this right now! What a fabulous dish and stunning photos! You make me want to eat my laptop!
Wow, this looks incredible!! Yumyum!
Can’t wait to make this with my new cast iron skillet I’m getting for Christmas! Yippeeyahooeeeee!!
Look at those mushrooms swimming in that wine sauce. MmmmmMmmmm!!!
Don’t mind if I do.
This looks so good… and so elegant! Bev, you’re going FANCY on us. I would definitely pay $24 in a restaurant for that! Ha! (I’m. kinda. being. serious. though.)
Congrats on the Gourmet feature. WE LOVED YOU FIRST. xo.
If I know you as well as I do, there wouldn’t be enough coffee in the mug to pour this stuff into. Might as well just drink it straight!
Looks yum. Anything with white wine and mushrooms is up there on my list.
looks incredible! So pretty
I fall over backwards for white wine sauce. I have a similar recipe for pork chops and it is an incredible combination. Love this. But I really hope you aren’t dead.
First, Gourmet Live? You go girl! Secondly… pork is basically the only meat that I really truly love (unless you count shrimp) and your picture of the pork grilling in the pan basically has me in tears. Ah-mazing.
That silky sauce on the plate makes me want to be an anteater too. Now there’s a sentence I never thought I’d say!
Congrats on the Gourmet Live feature! This is HUGE girl! You know that, right!? HUUUUUUGE.
xo,
tina
will you please write a book…you are hilarious!
Oh my, this looks and sounds so delicious. I’d have to skip to mushrooms though as they no longer agree with me since my cancer treatment (not fair, I used to live on shrooms).
Let me just say, MMMMMMMMMMM! Yes white wine and cream are ALWAYS a good idea.
Made this tonight…Yum! Added a touch of cornstarch to thicken. Did I say Yum?!
I made this tonight and it was awesome! My fussy teenage daughter gave it a 10! I couldn’t believe I finally got a thumbs up from her. I invited my mom and sister over so I tripled the recipe. It really wasn’t hard to make. I just need to buy a bigger cast iron pan for next time so I can fit all the pork chops in it.
I’m so glad to hear your family liked it! Thanks for the report!
YUM, my boyfriend and I LOVED this. Pork chops are not something I am practiced at making, and I was nervous that I would either under or overcook them – both a big problem with pork ya know? The chops I bought were pretty thick, so I didn’t know if I’d need to alter the cooking time.
BUT. This was so fool-proof. Mine were cooked and still juicy in the exact amount of time you called for, and the sauce – ohhh the sauce. I actually cheated and used half-and-half (it’s what I had!), so I added a bit of flour with the H&H to thicken.
I served this over mashed potatoes (with more sauce), and we were swooning. It tastes like special-occasion food, but it was 30 minutes start to finish.
Thanks for posting this recipe – I will be making this again and again
I cooked this for my husband and we LOVED it. We did everything but lick the plate clean (and trust me, we thought about it). This recipe is a keeper, thank you so much for sharing!
I LOVE this recipe:) I had a bit of leftover sauce and I mixed it in with the mashed potatoes I made as a side…..INCREDIBLE!!!
I modified this recipe a bit to make a new dish. I used slightly more of the current ingredients and added these:
Freshly grated parmesan cheese for the sauce (almost as if for alfredo, but not so much cheese)
Shallots finely minced
Garlic finely minced
Garlic powder
Onion powder (to taste)
I added all of the above ingredients to the sauce, which made it even better than it already was (original sauce is to die for!) and I then served it with the pork chops over fettucini noodles, with slices of garlic bread.
Needless to say, I am loving life right now!
Thanks so much for posting this recipe!!
I just made this and am eating it currently. I’m not a great cook but this was easy and soooo tasty. I will def. be using this to impress some friends!! I used some smaller cuts that were a little thicker than chops I’ve had before and they probably could have come off a little earlier. Now I know. Thanks for the great recipe! It was even better with your excitement about it!