Bearded Tree Cajun Pork Chops with Mead & Mushroom Gravy
Juicy cajun-spiced pork chops fried to perfection, smothered in a spicy cream of mushroom gravy infused with a touch of Bearded Tree Wildflower Mead.
ingredients
- 4 bone-in pork chops
- 1 cup all-purpose flour
- 2 tbsp Cajun seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Bearded Tree Wildflower Mead
- Parsley for garnish
steps
- 1.
Season pork chops with Cajun seasoning, salt, and pepper.
- 2.
Dredge pork chops in seasoned flour, shaking off excess.
- 3.
In a skillet, heat olive oil over medium-high heat. Brown pork chops on both sides, then remove from pan and set aside.
- 4.
In the same skillet, melt butter and sauté onions and garlic until fragrant.
- 5.
Add mushrooms and cook until golden brown.
- 6.
Stir in chicken broth, heavy cream, and Bearded Tree Wildflower Mead. Simmer until slightly thickened.
- 7.
Return pork chops to the skillet and cook for an additional 5-7 minutes, until fully cooked.
- 8.
Serve pork chops with mead & mushroom gravy, garnished with parsley.
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