12 ounces fresh cremini mushrooms, cut into 1/2-inch-thick slices
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups unsalted chicken stock
1/4 cup chopped roasted hazelnuts
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons reduced-fat sour cream
How to Make It
Cook rice according to package directions, omitting salt and fat.
While rice cooks, melt butter in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.
Add rosemary, mushrooms, and onion to pan; cook 8 minutes, stirring occasionally. Sprinkle mushrooms with flour; toss to coat. Stir in wine and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer 10 minutes or until desired degree of doneness.
Stir hazelnuts, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into rice. Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional minutes. Remove from heat, and stir in sour cream. Serve pork chops with mushroom sauce and rice.
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This is a wonderful recipe and a nice alternative to my usual creamy mushroom and pork chops I used to make with cream of mushroom soup and heavy cream. Frankly, I did not miss the extra fat. I did omit the hazelnuts in the rice (I was short on time and my hazelnuts were not roasted), and I used sage instead of rosemary. My coworker and mother loved it and begged me to make it again next week. Because this is so much healthier and better tasting than my previous favorite recipe and it is requested again, I'll be making this again.
This recipe is very basic and good, but the pork is terrible. The way to really cook pork is low and slow. The down side is it's slow. If you want excellent pork, don't brown it first! Bake 225 for 45min (slow!!) Then pan sear and place into mushroom and onion sauce. I knew to use this method but I didn't. Lesson learned. Very leathery via this recipe. Also NO rosemary! ick.
I made this recipe for 2 of us I and made a few changes from the original recipe for 4. I didn't make the rice. I did egg noodles instead. I made the full amount of sauce liquid and halved the onions and mushrooms. I followed the recipe directions and the chops were a little dry. Next time I would NOT add the chops back to further cook/simmer. I would also simmer the sauce longer to get it thicker. I added 1/4 cup of sour cream and that is minimal to make it creamy.
We were, quite frankly, disappointed by this dish. The rosemary is incredibly overpowering, so much so that it would be better labeled pork chops with creamy rosemary sauce. I tried to salvage it by adding other umami type notes to the mushroom sauce by adding beef Better than Bullion and a dash of soy sauce, but it couldn't quite overcome the powerful rosemary taste. I would recommend cutting the herb in half at least. I don't think we'll be making this again, though--there are too many other outstanding recipes on Cooking Light.
This is a delicious recipe. It was very easy and quite flavorful. I was using what I had on hand, so didn't do the rice, but we will try that next time. There was some sauce left over, so I put it on a sautéed chicken the next day and it was very good as well.
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