Pork Chops with Brandy Mushroom Sauce is a recipe that delivers gourmet flavour, yet so easy to prepare.
This recipe combines mushrooms, garlic and shallots with cream and chicken broth. Adding to this savoury sauce is a splash of brandy, taking these pork chops from everyday to gourmet! Tender pork chops with an exceptional sauce that tastes with Garlic Mashed Potatoes or even plain rice.
The key to making great pork chops is to not overcook them; cook to internal temperature of 160 degrees. A digital meat thermometer is a must-have kitchen tool to help you cook all your meat dishes to the perfect temperature.
Pork Chops with Brandy Mushroom Sauce
Tender juicy pork chops in a creamy, savoury Brandy Mushroom Sauce
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 637kcal
Ingredients
- 4 thick cut pork chops
- 4 cups sliced mushrooms
- 2-3 large shallots thinly sliced
- 2 tbsp chopped chives
- 2 cloves finely minced garlic
- 1/2 cup brandy
- 1 cup heavy cream
- 1/2-1 cup chicken stock
- 1 tbsp olive oil any cooking oil will do
- 1 tsp fresh ground pepper
- 1 tsp salt
Instructions
- Heat oil in large skillet.
- Salt and pepper pork chops. Fry medium high heat for about 5-7 minutes per side. If pork chops are quite thick I usually pan fry to get nice brown sear on both sides then transfer to baking dish to finish cooking in the oven at 350 degrees. (do not cover) Cook until internal temperature of 160º
- Remove pork chops from skillet, transfer to baking dish and keep warm in oven while you prepare sauce.
- Add sliced mushrooms to pan and cooked until golden brown. (if needed add a bit more oil or butter to skillet)
- When mushrooms are almost done add shallots and garlic and cook for additional few minutes.
- Add brandy to deglaze skillet.
- Stir in heavy cream and cook until sauce has thickened slightly.
- Gradually add chicken stock until sauce gets to desired consistency.
- Season with salt and pepper.
- Add pork chops back to skillet.
- Garnish with chopped chives and serve with your favourite side dish.
Notes
If you need to thicken sauce more make a slurry by mixing 1 tbsp water to 1 tbsp flour, then whisk into sauce.
Nutrition
Calories: 637kcal | Carbohydrates: 8g | Protein: 55g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 238mg | Sodium: 785mg | Potassium: 1241mg | Fiber: 1g | Sugar: 3g | Vitamin A: 18.8% | Vitamin C: 5.7% | Calcium: 9% | Iron: 12.3%
Enjoy these other pork chops recipes, Panko Crusted Pork Chops and Pork Chops Cordon Bleu.
Angie Wright says
June 22, 2014 at 4:03 amLooks great! I’m putting this on my list for the week ahead!
Laureen King says
June 22, 2014 at 5:14 amThanks Angie, hope you and your family enjoy this recipe as much as my family does.
Kelley says
April 28, 2015 at 2:21 pmBone in or boneless pork chops?
Laureen King says
April 28, 2015 at 2:27 pmKelley, it doesn’t really matter, both will work. When I made it and photographed the recipe for my blog I used boneless.
Kelley says
April 29, 2015 at 1:15 pmOk thanks so much Laureen!
Kimberly says
November 4, 2015 at 9:32 pmThis is also a low carb recipe as well. You might want to mention that in your description of the dish because there are so many of us out there looking for new recipes.
Laureen King says
November 4, 2015 at 10:01 pmHi Kimberly, thanks for that helpful hint, I will edit my post to include low carb info.
mona says
November 8, 2015 at 10:10 amSubstitute for brandy?
Laureen King says
November 8, 2015 at 10:29 amHi Mona, if you want non-alcohol, just add a bit more chicken broth if needed. For other alcohol options, bourbon, sherry, cognac, madeira or white wine will work. You will have a slightly different flavour but still yummy.
Noah says
January 23, 2019 at 10:26 pmI used the cognac option and scallions. Go with what you got. Simply yummy.
P. S. I always double the gravy. Don’t risk dying skinny.
Laureen King says
January 26, 2019 at 6:57 amThank you Noah, and yes you can never have too much gravy lol.
Hilma Johnson says
November 24, 2015 at 1:40 pmHow long do these cook in the oven? Maybe I’m missing something. Thanks
Laureen King says
November 24, 2015 at 1:48 pmHi Hilma, cook time will vary depending on thickness of pork chops, thin ones about 5-7 minutes per side, thick ones are best seared then finish baking in 350º oven for 30 minutes or until done. Internal temperature 160º using a meat thermometer. Enjoy
Eleni williams says
April 10, 2016 at 1:30 pmI want to make these tonight! Looks amazing. Do you think I can get away with substituting green onions for chives and yellow onions for shallots?
Laureen King says
April 11, 2016 at 7:15 amHi Eleni, those substitutions will work absolutely fine. Hope you enjoy the recipe
Jessica Sanders says
October 3, 2016 at 2:39 pmI made this dish today for the next 4 dinners. Subbed white wine for brandy and added rosemary and thyme, finished the chops in the oven with the mushrooms, onions and gravy. It came out amazing! Great flavor for very little effort!
Laureen King says
October 3, 2016 at 8:46 pmthank you Jessica.
Stephanie Lanzalotto (Verizon) says
November 14, 2016 at 5:11 amI made this last night. The sauce is so delicious, but I would use pork tenderloin next time, cutting it into medallions after it is cooked. I used thick boneless pork chops. Did not over cook them at all, but I found them to be a bit bland. Pork tenderloin is much more flavorful. I served with roaster Brussels Sprouts and tiny red roasted potatoes. Very easy, and delicious meal for the whole dam (except the one that can not stand Brussels Sprouts – LOL)
Laureen King says
November 14, 2016 at 10:29 pmthank you Stephanie, I too have a non brussels sprout eating child lol.
errol Campbell says
December 7, 2016 at 6:07 pmCan i use chicken
Laureen King says
December 7, 2016 at 10:19 pmYes, tastes great with chicken as well.
Jeanne Morton says
February 3, 2017 at 4:40 amThis was tonight’s dinner. Delish! If you love mushrooms, they are divine in this sauce. Thank you, Laureen, for posting.
Laureen King says
February 3, 2017 at 8:27 amSo glad you enjoyed the recipe Jeanne, thanks for taking the time to comment!
Michelle K. says
April 5, 2017 at 6:30 amI didn’t have Brandy so I used red wine. Hubby and I really enjoyed this dish. Cooked it in a cast iron pan.
Laureen King says
April 5, 2017 at 11:18 amAwesome, I love cooking in my cast iron frying pan.
Belinda says
June 15, 2019 at 12:55 amI make this half a dozen times a year. It’s a family favourite!
Laureen King says
June 15, 2019 at 3:17 pmThank you Belinda. This is my husband’s favourite pork chop recipe.