Smothered Pork Chops with Broccoli and Mushrooms
Recipe Courtesy of Country Living and KATE MERKER AND TAYLOR MURRAY
We swapped the notoriously high-fat sauce in the traditional smothered dish for a lighter version made with white wine, crème fraîche, and a bit of Dijon.
1 lb. cremini mushrooms, halved or quartered if large
3 tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 large head broccoli, cut into florets
4 small bone-in pork chops (about 2 pounds total)
2 large shallots, finely chopped
1 tbsp. all-purpose flour
3/4 c. dry white wine
1/2 c. chicken stock
2 tbsp. crème fraîche or sour cream
1 tsp. Dijon mustard
1 tbsp. fresh thyme leaves
- Preheat oven to 425°F. Toss together mushrooms and 1 tablespoon oil on a large rimmed baking sheet. Season with salt and pepper. Bake for 10 minutes. Push mushrooms to one side and add broccoli to pan. Toss with 1 tablespoon oil. Season with salt and pepper. Roast until vegetables are golden brown and tender, 12 to 15 minutes.
- Meanwhile, heat remaining tablespoon oil in a large skillet over medium heat. Season pork with salt and pepper. Cook until internal temperature on an instant-read thermometer reads 140°F, 4 to 5 minutes per side. Transfer to a platter and tent with foil; reserve skillet.
- Add shallots to skillet and cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour and cook, stirring, 1 minute. Add wine and simmer until thickened, 2 to 4 minutes. Add stock and simmer until thickened and reduced to about 1/2 cup, 2 to 4 minutes. Remove from heat and stir in crème fraîche, Dijon, and thyme. Season with salt and pepper. Serve pork topped with pan sauce and roasted vegetables alongside.
Image Courtesy of Pinterest and Brian Woodcock