Well, today is the day. I still use lean pork chops (I actually use a pork loin roast and cut it into slices), but I use fresh onions instead of dried, fresh mushrooms instead of canned, and the sauce is made from milk, cream cheese, and melted creamy Brie cheese (don’t be scared, Brie haters! This has passed the test!). It’s comfort food at its finest, perfect for cozy fall evenings as the weather cools down, and something you could serve company or for a fancy Sunday dinner.
To get started, rinse the pork chops in cool water and pat them dry with a paper towel. Set aside.
In a small bowl, whisk together the flour, garlic powder, onion powder, salt, and pepper. Roll each pork chop in the seasoning mixture and set aside. Preheat oven to 375. In a large oven-safe skillet, heat the tablespoon of oil over medium-high heat, swirling the pan to coat with oil. When hot, add the pork chops and cook until golden brown on each side. Transfer the pork chops to a plate and set aside. Add the butter to the skillet (try adding 1/2 tablespoon at first and add more if you need to). When it’s melted and bubbly, add the onions, mushrooms, and garlic and saute until the mushrooms are tender and the onions are starting to caramelize.
While the onions are cooking, you’ll want to make the sauce. Combine the milk, cream cheese, salt, and coarsely ground black pepper in the jar of a blender and blend until smooth. When the onions have finished cooking, add the sauce mixture and cook until bubbly and thickened. Remove from heat (or turn it to very low) and add the Brie and stir to combine. When the sauce is smooth and the cheese is melted, add the pork chops and cover with a lid. Place the covered pan in the oven and cook for 15-20 minutes or until the sauce is bubbly and the pork chops have reached 165 degrees F. Serve over rice or with boiled baby potatoes. Makes 6 servings.
Ingredients: 6 lean pork loin chops, trimmed of excess fat (about 1 1/2 pounds) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup flour 1 1/2-2 cups sliced mushrooms 1 large white onion, cut in half and cut into 1/4″ slices 2 cloves garlic, minced SAUCE 2 cups low-fat milk 3 ounces low-fat cream cheese 1 teaspoon kosher salt 2 tablespoons all-purpose flour 1/2 teaspoon coarsely ground black pepper 1 tablespoon butter 1 tablespoon olive oil 4-5 ounces Brie cheese, trimmed of the rind (don’t kill yourself getting it off, but you want most of the rind gone) and cut into 1/2″ cubes Instructions: Rinse the pork chops in cool water and pat them dry with a paper towel. Set aside. In a small bowl, whisk together the flour, garlic powder, onion powder, salt, and pepper. Roll each pork chop in the seasoning mixture and set aside. Preheat oven to 375. In a large oven-safe skillet, heat the tablespoon of oil over medium-high heat, swirling the pan to coat with oil. When hot, add the pork chops and cook until golden brown on each side. Transfer the pork chops to a plate and set aside. Add the butter to the skillet (try adding 1/2 tablespoon at first and add more if you need to). When it’s melted and bubbly, add the onions, mushrooms, and garlic and saute until the mushrooms are tender and the onions are starting to caramelize. While the onions are cooking, combine the milk, cream cheese, salt, flour, and coarsely ground black pepper in the jar of a blender and blend until smooth. When the onions have finished cooking, add the sauce mixture and cook until bubbly and thickened. Remove from heat (or turn it to very low) and add the Brie cubes and stir to combine. When the sauce is smooth and the cheese is melted, add the pork chops and cover with a lid. Place the covered pan in the oven and cook for 15-20 minutes or until the sauce is bubbly and the pork chops have reached 165 degrees F. Serve over rice or with boiled baby potatoes. Makes 6 servings.
