Pork chop with mushrooms

Pork chop with mushrooms recipe

An easy recipe to make, you can like me, prepare this recipe by doubling it, or even tripling it, then you freeze it in part before adding the cream, that’s it !!! the day you have little time or no desire to cook, all you have to do is cream. I chose ribs of loin, they are often still very soft and never dry for this pork rib with mushrooms. I took advantage of a promotion from my hypermarket on Haute Saône pork, to prepare this recipe for pork chop with mushrooms; we ate it with shells. For this recipe, I advise you, if you can, to use fresh mushrooms, they will flavor your preparation even more. Léonie loves this kind of sauce, well I admit that I don’t make it often, just to protect it a little …

Pork chop with mushrooms recipe for 4 people:


  • 4 pork chops in the back
  • 400 mushrooms
  • 1 onion
  • 1 tablespoon of olive oil
  • 1 tablespoon of soy sauce
  • 30 cl of dry white
  • 1 tablespoon of sauceline


  1. Peel and finely chop the onion.
  2. Brush and then cut the button mushrooms into quarters.
  3. Heat the casserole dish with the olive oil.
  4. Grill the mushrooms, then add the mushrooms.
  5. Sear the pork ribs on each side in hot oil.
  6. Deglaze with the soy sauce.
  7. Add the white wine, cover and cook for 15 minutes.
  8. Reserve the pork chops.
  9. Let reduce by half.
  10. Add the cream, stir to incorporate it well.
  11. Add the pork chops and cook for 5 to 8 minutes.
  12. Sprinkle a little sauceline to thicken the sauce.

Preparation time: 20 minutes
Cooking time: 20 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Pork chop with mushrooms

My favorite wine for this recipe: Red Anjou Grape Sauvignon Blanc and Franc
Temperature between 12 ° and 13 °

Grill the pork chops Sear the mushrooms

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