Pork Chops with White Wine and Mushroom Sauce
Pork chops are one of our favourite dishes. We always gather around them smiling. Every homemaker has her own version of well-cooked chops. In my version they have an incredible taste coming from the combination of thyme, wine, butter and mushrooms. In two words - they simply melt in your mouth.
Ingredients
| 6 | pork chops | |
| 250 ml | white wine | |
| — | thyme | |
| — | salt to taste | |
| 2 tbsp | 30 ml | oil for greasing the tray |
| 300-400 g | mushrooms (for the sauce) | |
| 4 tbsp | 60 ml | heaped tablespoons flour |
| 4-5 tbsp | 60–75 ml | butter |
| 1 cup | 240 ml | fresh milk |
| 1-2 | garlic cloves | |
| — | salt to taste |
Instructions
- Rub the chops with thyme and a little salt. Arrange them in a greased suitable baking dish. Pour the white wine over them, cover with aluminium foil and bake at 200 degrees until fully done.
- Meanwhile, prepare the mushroom sauce: Cut the mushrooms into large pieces. Add them to 3 cups of boiling water to which you have also added the fresh milk and a little salt. Reduce the heat so it does not boil over and let it cook for 10-15 minutes. Then strain off the broth.
- Separately, in a suitable saucepan, fry the flour with the butter and thin it with the broth. Add the pressed garlic cloves and the mushrooms, salt to taste and leave over low heat for 5-6 minutes to thicken.
- Pour the mushroom sauce over the ready chops and serve the dish warm.