If you prefer not to use the wine, then a mix of a good and rich-tasting beef and chicken stock would be a very good substitute.
Wine/cream sauces are so simple, yet seem to raise any savory dish to a gourmet level. The sweetness of the cream seems to blend well with the tartness of the wine. This sauce is just gorgeous. You don’t need much more than the garlic and earthy mushrooms to flavor it. If you want to get adventurous, then a pinch or two of your favorite herb would be nice. But just make sure that herb tastes good with pork! For me that’d be thyme.
- 4 bone-in rib/center cut pork chops
- 3 tbs butter
- ½ cup flour
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
- 8 oz fresh mushrooms, sliced in half
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 cup merlot (white or regular)
- ½ cup heavy cream
- Mix the flour, ½ tsp salt, garlic powder and ¼ tsp of pepper to make seasoned flour. Place on a plate (makes dredging easier). Dredge pork chops in seasoned flour.
- Heat a large (12-inch or bigger) skillet over medium-high heat. add 2 tbs butter (it will brown, it’s OK).
- Brown pork chops on both sides–you may have to brown in shifts if you use a smaller skillet. Remove browned chops and set aside.
- add the remaining 1 tbs of butter and lightly saute the mushrooms and garlic.