Pork Chops in White Wine Cream Sauce with Mushrooms & Bacon
This Pork Chops in White Wine Cream Sauce with Mushrooms & Bacon is a low-carb, easy to prepare and flavorful dish that combines boneless pork chops, white wine, garlic, herbs and cream. It can be ready in as little as 30 minutes.
This Pork Chops in White Wine Cream Sauce with Mushrooms & Bacon is a low-carb, easy to prepare and flavorful dish that combines boneless pork chops, white wine, garlic, herbs and cream. It can be ready in as little as 30 minutes.
- 3 cups water
- salt & pepper to taste
- 1 cup heavy cream
- 3 cloves garlic (minced)
- 4 ounce cut pork chops
- 2 cups baby bella mushrooms (cut in half or quarters )
- 2 slices farm promise slow smoked applewood uncured bacon, )
- 1/4 cup quick dissolving flour or all-purpose flour
- 1/2 cup white wine dry
- 1/2 teaspoon dried thyme ((you can use up to 1 teaspoon) )
- 1 tbsp butter or ghee (to sautã© the mushrooms )
- 2 tbsp ghee or cooking oil (to sear the pork chops )
- 1 teaspoon fresh chopped thyme (+ few springs )
- 3 tbsp kosher salt
- Carbohydrate 1.02112500121916 g
- Cholesterol 40.7575000519329 mg
- Fat 11.0075000140257 g
- Fiber 0 g
- Protein 0.615020000781447 g
- Saturated Fat 6.85202000873079 g
- Serving Size 1 1 Serving (254g)
- Sodium 2739.59410554082 mg
- Sugar 1.02112500121916 g
- Trans Fat 0.567630000723271 g
- Calories 109 calories
Step-by-step
- Dissolve salt into water and bring to room temperature; add pork chops and brine for at least half-hour. If brining for more time, place chops in brine and then into a refrigerator. Take out from the fridge a half hour before cooking.
- While your meat is brining, cut up bacon and add it to a clean pan on a low heat; cook until crispy for about 5 minutes; set aside;
- Wash, dry and cut your mushrooms; heat up butter or ghee and then add your mushrooms. Do not add salt and do not move the mushrooms for about 5 minutes, in order to get a nice sear; after that, mix the mushrooms and add salt and pepper and then cook for another 2-3 minutes; remove from the pan.
- Add more ghee or cooking oil to the pan; season your pork chops with salt and pepper on both sides; cover in flour and add to hot pan. Sear pork chops undisturbed for 4 minutes on first side and then 3 minutes on the other side; remove from the pan, set aside and cover with foil;
- Add garlic and dried thyme to the pan and cook for a minute until garlic is fragrant but not burned; add wine and deglaze the pan; cook for about 2 minutes until reduced by half;
- Add cream, mix and let cook for 2 minutes; then add salt and pepper to taste;
- Finally add your pork chops back to the pan and cook for 2-3 minutes until internal temperature is 145F;
- Top your pork chops with mushrooms and bacon and serve. Enjoy.
Swapping heavy cream for half-and-half introduces a risk of curdling when the dairy hits the acidic reduction of dry white wine and garlic in a hot skillet. High-fat dairy with at least thirty-six percent butterfat resists this separation and coats the back of a spoon with a glossy sheen. While dry white wine brings necessary tartness to cut through the richness of the pork, substituting a non-alcoholic chicken stock combined with a splash of apple cider vinegar maintains the essential acid-to-fat balance without altering the foundational flavor profile. Pork cutlets demand careful temperature management because lean muscle fibers seize and toughen rapidly once they pass the target internal threshold of 145 degrees Fahrenheit. Brining the meat in a saline solution beforehand alters the protein structures to retain moisture during the four-minute initial sear, protecting the center from drying out. When preparing the baby bella mushrooms, resist the urge to stir them immediately upon contact with melted butter or ghee, as leaving them entirely undisturbed for five minutes allows moisture to evaporate and surface sugars to caramelize into a deep brown crust. Flour-dredged chops released into shimmering cooking oil develop a crisp exterior crust that simultaneously thickens the pan sauce as the residual starches shed into the liquid during the final simmer.
