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porkchops on a bed of spaetzel with mushroom sauce

Mushroom gravy & pork chops

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine German
Servings 4 servings
Calories 827 kcal

Equipment

  • 1 large frying pan
  • 1 medium frying pan
  • 1 medium size pot

Ingredients
  

Mushroom Cream sauce

  • 1 stick unsalted butter
  • 1 c water
  • 2 tsp beef bouillon
  • 8 oz mushrooms cleaned and quartered
  • 2 tsp minced garlic
  • 1 c heavy cream
  • 4 oz cream cheese

Porkchops

  • 4 T butter
  • 4 pork chops I had thin cut today
  • salt and pepper to season

Instructions
 

Mushroom cream sauce

  • Melt one stick of butter in your sauce pan
  • Add one cup of water & 2 tsp of beef bouillon
  • Add in the 8 oz of cleaned & quartered mushrooms and cook over a low boil for 15 minutes stirring occasionally. (Could honestly do this all in the large frying pan)
  • Pour into large frying pan over medium heat & add in your garlic.
  • Then add in your whipping cream & stir well.
  • Add in your already cooked spaetzle noodles & warm them up.
  • Lastly add your cream cheese and stir until completely melted and mixed with the noodles. It's ready to be served & enjoyed.

Pork chops

  • Cut off any excess fat & pat dry.
  • Season with salt & pepper on both sides.
  • Melt 4 T of butter in a frying pan and cook the pork chops for approx. 3 minutes on each side until thoroughly cooked but not dry.

Notes

You can make your own spaetzle if you have a Spaetzle maker.
They are also available online in ready to go packets or dried. They also have Gluten free options.
I used whole white mushrooms quartered up but you can use the mushroom of your choice just cut them into the same approximate size as I did for this dish.
The mushroom cream sauce could be easily traded out for a gravy of your preference. I think brown gravy or turkey gravy would go good with this as well. 
I added some grilled asparagus spears to this meal by simply cutting off the hard ends. Covering them with a drizzle of olive oil and a sprinkling of garlic powder and parmesan cheese. I put this in the oven at 325 until they are tender. The baking time varies based on the thickness of the asparagus. I would check them at 7 minutes and every couple minutes after until done to your preference. 
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 1servingCalories: 827kcalCarbohydrates: 6gProtein: 35gFat: 75gSaturated Fat: 44gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 276mgSodium: 278mgPotassium: 792mgFiber: 1gSugar: 4gVitamin A: 2317IUVitamin C: 2mgCalcium: 93mgIron: 1mg
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