Milk Marinated Pork Chops in Cream Sauce

The marinate makes these tender and juicey!

Marinate Ingredients:

2 cups of whole milk

1 tbsp of dried rosemary

½ tsp of salt & pepper

Marinate Directions:

Place 2 large pork chops or 4 pork tenderloin steaks in a freezer bag. Add the above ingredients into the bag and keep in the fridge for the day or at least 4 hours.  When you are ready to cook the pork, drain the contents of the bag in a large collider.

Pork Chops in Cream Sauce Ingredients:

2-3 tbsp of butter

2 pork chops or 4 pork tenderloin steaks

Salt & pepper to taste

¾ cups of white wine

¾ cups of heavy cream

8 ounces of sliced mushrooms + 1 tbsp of butter

Pork Chops in Cream Sauce Directions:

Before cooking the pork, I like to cook the mushrooms in a separate skillet with 1 tbsp of melted butter to get them golden brown.  Once cooked, place them on low heat while cooking the pork.

Melt butter on medium-low heat. Season the pork with salt & pepper and place in a medium-large skillet. Increase heat to medium-high heat and cook for 3 minutes per side. Poor in the wine and continue cooking for an additional 6-8 minutes or until internal temperature reaches 165 degrees.  Remove the pork from the pan and keep warm.

Pour the cream into the same skillet as the pork was cooked in at medium heat.  Stir until it thickens.  Add the pork to the sauce and top with the cooked mushrooms.

Serve with mashed potatoes or a vegetable of your choice.