Authentic home cooking from France, with US measurements. 
Baked Pork Chops with Shallots, Cream, and Mushrooms
Open in Cookpad AppSteps
- 1
Peel the shallots and garlic. Press the garlic and cut the shallots into quarters.
- 2
Heat 1 tablespoon olive oil in a large skillet. Sauté the garlic and shallots over high heat until lightly golden.
- 3
Add the pork chops to the skillet and brown them on both sides.
- 4
Pour in the broth, season with pepper, and bring to a boil. Reduce to low heat and cook for 10 minutes, turning the chops halfway through.
- 5
Transfer the pork chops to a baking dish, keeping the garlic and shallots in the skillet. Set aside.
- 6
Clean the mushrooms, remove the caps' skins, and slice them. Add them to the skillet, increase to high heat, and stir constantly, scraping up any browned bits. Cook until the mushrooms release their liquid and it evaporates.
- 7
Add the parsley, season with salt and pepper, and mix well. Squeeze the lemon.
- 8
Add the lemon juice and sour cream to the skillet, mix well, and cook for 5 minutes over medium heat. Preheat the oven to 400°F (200°C).
- 9
Pour half the sauce over the pork chops, turn them over, and add the remaining mushroom sauce.
- 10
Sprinkle with shredded Swiss cheese, drizzle with a little olive oil, and bake for 25 minutes.
- 11
Ready to serve! Enjoy!
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