BRAISED PORK CHOPS IN A ROSEMARY CREAM SAUCE

4 Pork Chops
2 TBS butter
salt and pepper
1 cup chicken stock, divided
1 onion, peeled and chopped
6 oz. mushrooms, cleaned and sliced
1 TBS fresh rosemary, chopped
1/2 - 2/3 cup sour cream

Preheat oven to 350 degrees.
Lightly salt and pepper pork chops.
Heat butter in a large skillet over medium heat. Brown pork chops on both sides. Do two at a time.
Put all the pork chops into a dutch oven and add 2/3 cup chicken stock. Cover with lid or foil. Bake for 40 minutes. 

Meanwhile, cook the onions in the pan the pork chops were browned in until they are translucent. Add mushrooms and cook until they have given up most of their liquid.
When the pork chops are done, drain off all the liquid in the dutch oven and add to the skillet. Add the remaining 1/3 cup of chicken stock and reduce by half. Add sour cream and rosemary and stir to incorporate.

Serve the sauce over the pork chops.


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