This rich sauce gets its velvety texture of a red flour, chicken broth and a splash of half and half.
Ingredients
Preparation of 2.25 ounces all-purpose flour (about 1/2 cup)
Freshly ground black pepper 1 1/2 teaspoons pepper
3/4 cup panko (Japanese breadcrumbs)
1 cup half and half, divided
1 large egg
4 (4 ounce) boneless center cut chops pork (about 1/2 inch thick)
1/2 teaspoon kosher salt
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped onion
1 (8 oz) package cremini mushrooms, sliced
1 clove garlic, minced
1/3 cup dry white wine
1/2 teaspoon all-purpose flour
Water 1 teaspoon
1 cup unsalted chicken stock
Fresh cilantro 2 tablespoons parsley
Chopped fresh chives 1 tablespoon
Preparation
1. Combine 1/2 cup flour and pepper in a bowl or soup plate. Place panko in a second cup or plate. Mix 1/2 cup half and half and egg in a shallow bowl or dish third; stir with a whisk.
Two. Sprinkle both sides of pork chops with salt. Dredge pork chops in flour mixture. Dip in egg mixture; dredging breadcrumbs mixture. Repeat with pork chops, combine the remaining flour, beaten egg and breadcrumbs mixture. Cover and refrigerate 15 minutes.
Three. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chops to skillet; cook 2 minutes or until lightly browned. Remove chops from skillet; add remaining 1 tablespoon oil in skillet. Put the chops; return to saucepan. Cook for 2 minutes or until lightly browned. Remove from skillet; keep warm.
April. Heat butter in a skillet over medium-high heat. Add the onion; sauté 1 minute. Add the mushrooms; sauté 3 minutes. Add the garlic; sauté 1 minute. Add wine to skillet; cook until liquid almost evaporated, scraping pan to loosen browned bits. Mix 1/2 teaspoon flour and 1 tablespoon water in a small bowl coffee; stir with a whisk. Add the cooking liquid in the pan. Bring to a boil; cook 1 minute, stirring constantly. Add the broth; bring to boil. Cook until reduced to 1 1/4 cup (about 6 minutes). Add 1/2 cup half and half. Cook 3 minutes or until thickened, stirring constantly. Remove from heat; add the parsley and chives. Serve sauce with pork chops.
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