I love a good pork chop. Honestly, I feel like they need very little adornment as long as they’re broiled to the right temp. That said, since the rest of the meal was going to be super basic, I wanted to give those chops a little hey how ya doin. It was a Sunday Supper, after all.
I mixed the bulk of this sauce in advance so I could go watch tv. Combine sour cream, dijon mustard, thinly sliced scallions, and some corn starch. Set aside til you’re about 10 min away from eating. When your pork chops are almost done, sauté sliced mushrooms in a bit of oil. When they get to the point that they release their own juices, their good. Now add your sour cream mixture to the pan along with salt, pepper, and some chicken stock. Use however much stock you need to get it to your preferred consistency. Stir stir stir and then pour over your pork chops after they’ve had a minute to rest. Top with the green part of the scallions because it’s prettyyyy that way.
The best is that this sauce was made simply by rummaging through the fridge. It’s highly likely that you have all these ingredients on hand. That means it’s super easy to jazz up a meal.