What a beautiful evening for some chops with a brandy cream sauce. Now it is absolutely imperative that you start with some good quality pork chops. I hope you have a butcher shop in your neck of the woods that has good quality meat.
Combine the vinegar, olive oil, soy sauce, onion powder and garlic powder in a Ziploc and throw those pork chops in. Allow to marinate at least a couple of hours up to overnight in the refrigerator or icebox as we call it here in the Midwest.
You will need some mushrooms, onion and garlic.
Put a little butter and some olive oil in a cast iron skillet and cook those pork chops on medium high heat for about 4 minutes each side. Remove from pan, cover and keep warm. Do not wash that pan just yet. Loosen any goodies on the bottom. Lower the heat to medium and throw in the mushrooms and the onion.
Saute those mushrooms and onions until they are nice and golden. Add the garlic and saute for another minute or two. Add the brandy and cook down to about half on medium low heat. Add the cream, thyme, Dijon mustard and cayenne pepper. Mix gently and cook over low heat for about five minutes. If it seem like it is getting too thick add a tablespoon of brandy. You can thank me later.
Enjoy the wonderful creaminess of this dish. I know I will!Print
Pork Chops with Brandy Cream Sauce
- 1/4 cup pear infused vinegar
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 bone-in pork chops
- 1 lb white button mushrooms sliced
- 1/2 onion finely chopped
- 1 large garlic clove minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup brandy
- 3/4 cup cream
- 1/2 teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- Combine the first five ingredients for the marinade in a large plastic ziploc bag. Add the pork chops and marinade for at least two hours up to overnight.
- Add the butter and one tablespoon of olive oil to a cast iron skillet. Cook the pork chops on medium high heat for 4 minutes each side. Remove, cover and keep warm.
- Add the remaining tablespoon of olive oil. Loosen the brown bits on the bottom of the pan, add the mushrooms and onions and cook until golden brown. Lower the heat to medium low and add the garlic. Cook for another minute or two. Add the brandy and reduce by half. Add the cream, dried thyme, Dijon mustard and cayenne pepper. Allow to cook for about five minutes on low. Add the pork, ladle the sauce on top and allow to cook for another minute or two.