Pork Loin Chops in Creamy Mushroom Sauce

Last in the series "dans la cuisine de ma mère" is a lovely entry indeed, mmm.  Everyone at the table raved about this one, very pleased with the results and will make again for sure!

Original recipe link:
http://vikalinka.com/2015/03/21/pork-loin-steaks-in-creamy-shallot-and-mushrooms-sauce/

Ingredients:

sea salt (to season chops)
4 boneless pork loin chops
 (around) 1 T. olive oil (we didn't measure)
2 shallots, chopped
2 large portobello mushrooms, chopped (we also added 4 oz. of baby bellas leftover from the other day)
2 rosemary springs, chopped
Splash of cognac or brandy (optional; we opted for brandy)
1/4 c. chicken stock
1 tsp. whole-grain mustard (used Grey Poupon Coarse Grain Mustard)
2/3 c. crème fraîche
salt and pepper, to taste

Directions:

1. Use a meat tenderizing mallet to pound lightly on chops.  Season chops with some sea salt.

2.  In a cast iron skillet, heat the olive oil over medium-high heat.  Cook chops for 2 minutes each side.  Remove chops from pan and set aside.

3.  Reduce heat to medium and add shallots to pan.  Cook, stirring frequently, for 3 minutes.

4. Add mushrooms and rosemary, cook for 5 minutes or until liquid has nearly all evaporated.

5. Add the splash of cognac or brandy and stir for 30 seconds.

6. Add remaining ingredients and stir to combine.

7. Return chops to pan and cook for 2 minutes.

8. Serve and enjoy! (We served with fried potatoes, great pairing :))