• Ingredients:
  • 4 3oz pork chops
  • ½ cup flour
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons cooking sherry
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ cup milk
  • ¼ cup cream
  • salt and black pepper

Classic meals are always a winner, but what made them “classic” is often easily improved by changing one main element and making it from scratch. These crunchy crusted pork chops with a creamy FunGuy mushroom sauce is one shining example! 

This recipe includes the same type of cream of mushroom sauce, but made better by sauteing the raw mushrooms in the same pan as the chops. This allows the sauce to take on a depth of flavor that the canned variety can’t compare with. 

If time is a concern, not to worry! The sauce takes only 10 minutes, which gives just enough time to get some healthy greens onto the plate too.

DIRECTIONS:

  1. Lay the pork chops on a cutting board and pat both sides dry with a paper towel. 
  2. Pour the flour into a shallow dish and add in the Italian seasoning, onion powder, garlic powder, coarse salt, and black pepper and mix well with a fork. Dredge the pork chops in the flour by placing them into the dish and coating each side well. Shake off any excess flour and transfer the chops to a plate. 
  3. Heat the olive oil in a saute pan over medium-high heat. Once the pan is very hot, lay the chops into it and allow them to brown before turning over and browning the other side. Turn the heat down to medium-low and place a lid on top of the pan and let the chops cook 7-8 minutes or until they are cooked through and juices run clear. Transfer the cooked pork chops to a clean plate and cover with tented aluminum foil to keep them warm while making the sauce. 
  4. Turn the heat up on the pan to medium and pour the cooking sherry into the pan, gently scraping any crispy bits from the bottom of the pan. Once the sherry has evaporated, add the mushrooms to the pan and let them cook 4-5 minutes. Stir in the milk and cream and bring it to a simmer, stirring occasionally. Let the sauce cook about 4-5 more minutes, or until it’s thickened up. Taste and season with salt and black pepper as necessary. 
  5. Serve the pork chops topped with the mushroom sauce along with your favorite starch and vegetable!

Have a Fun meal!