Savory Herb-Encrusted Pork Chops
"Herb-Encrusted Pork Chops - Pork chops coated in a herb-infused bread crumb mixture, baked until golden brown, and served with a luscious cream of mushroom gravy with a hint of Bearded Tree Wildflower Mead."
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Juicy pork chops coated in herb-infused breadcrumbs, baked to a crispy perfection and served with a creamy mushroom gravy spiked with Bearded Tree Wildflower Mead.
ingredients
- 4 bone-in pork chops
- 1 cup bread crumbs
- 2 tbsp chopped fresh herbs (rosemary, thyme, parsley)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup sliced mushrooms
- 1/2 cup chicken broth
- 1/4 cup Bearded Tree Wildflower Mead
- 1/2 cup heavy cream
- 1 tbsp butter
steps
- 1.
Preheat oven to 375°F. Season pork chops with salt and pepper.
- 2.
In a bowl, mix breadcrumbs, herbs, salt, and pepper. Coat pork chops in the breadcrumb mixture.
- 3.
Heat olive oil in a skillet and sear pork chops until golden brown. Place them on a baking sheet and bake for 25-30 minutes.
- 4.
In the same skillet, sauté mushrooms until golden. Add chicken broth, mead, and cream. Simmer until thickened.
- 5.
Stir in butter and season with salt and pepper. Serve pork chops with mushroom gravy.
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