Pork Chops with Pecan Cream Sauce

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45 minutes 4 Servings Print RecipeEmail Recipe


3tablespoonvegetable oil
2tablespoonunsalted butter
3⁄4cuponion (finely chopped)
8ouncefresh mushrooms (cut into 1/4 inch slices)
4 center cut loin pork chops (each about 3/4 inch thick)
1⁄2cupdry white wine
1⁄4teaspoonsalt (or to taste)
  ground black pepper
1⁄2cupheavy cream
1⁄3cuppecans (coarsely chopped)
3tablespoonitalian parsley (finely chopped)


Heat oil and butter in large heavy noncorrodible skillet over medium heat until butter is foaming. When foam subsides, add onion; sauté, stirring occasionally, until soft but not browned, about 3 minutes. Add mushrooms; sauté, stirring, until mushrooms are lightly browned, 2 to 3 minutes. Remove onion and mushrooms from skillet with slotted spoon; reserve.

Add pork chops to skillet; increase heat to medium-high. Cook chops until browned on first side, about 3 minutes; turn and cook until browned on second side, another 3 minutes. Remove pan briefly from heat; tip slightly and spoon off as much fat as possible. Set skillet over low heat; add reserved onion and mushrooms, the wine, and salt and pepper to taste. Simmer, covered, 10 to 12 minutes.

Stir cream, pecans, and parsley in the sauce mixture; increase heat to medium-high. Cook, uncovered, until sauce thickens, about 10 minutes. Transfer chops to warmed serving platter; pour sauce over. Serve immediately.

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