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Pork with mushroom and Quebec cheese sauce
Pork with mushroom and Quebec cheese sauce

Pork with mushroom and Quebec cheese sauce

Preparation 15 min
Cooking time 25 min
Servings 4


  • 60 ml (4 tbsp) butter
  • 25 ml (1 tbsp + 2 tsp) flour
  • 250 ml (1 cup) demi-glace or 500 ml (2 cups) veal stock, reduced by half
  • 30 ml (2 tbsp) French shallot, thinly sliced
  • 250 ml (1 cup) oyster mushrooms, torn into pieces
  • 250 ml (1 cup) portobello mushrooms, cut into 2 cm (3/4 in.) dice
  • 1 garlic clove, minced
  • 250 ml (1 cup) white wine
  • 125 ml (1/2 cup) 35% cooking cream
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) chopped parsley
  • 30 ml (2 tbsp) vegetable oil
  • 4 pork chops, French trimmed, about 250 g (1/2 lb) each
  • 4 slices of St-Fidèle cheese (or other Quebec hard cheese)


  1. In a saucepan, melt 15 ml (1 tbsp) of the butter over medium heat.
  2. Add the flour, stirring constantly.
  3. Cook for another minute.
  4. Add the cold demi-glace to the roux.
  5. With a whisk, stir until completely dissolved.
  6. Simmer over medium heat for about 5 minutes.
  7. Pass through a fine sieve over a bowl to strain the thickened demi-glace.
  8. Set aside.  
  9. Preheat the oven to 190°C (375°F).
  10. Wash the saucepan.
  11. Heat 30 ml (2 tbsp) of butter over medium heat.
  12. Sweat the shallot for 2 to 3 minutes.
  13. Add the mushrooms and brown for about 2 minutes, stirring frequently.
  14. Add the garlic and cook one minute more, stirring constantly.
  15. Add the white wine and reduce by half.
  16. Add the thickened demi-glace to the reduction. Add the cream.
  17. Season with salt and pepper.
  18. Stir and simmer for about 5 minutes.
  19. Finish the sauce by adding chopped parsley at the last minute.
  20. Meanwhile in a skillet, heat the oil and the remaining butter over medium-high heat.
  21. Season the chops with salt and pepper.
  22. Brown for 2 minutes on each side.
  23. Place the pork chops on a baking sheet.
  24. Place in the oven and cook for about 15 minutes (the chops should be slightly pink in the centre).
  25. Turn off the oven.
  26. Top each chop with a slice of cheese and place in the oven.
  27. Keep warm until the cheese has melted.
  28. Arrange on plates.
  29. Top the meat with sauce (or serve the sauce in a gravy boat).
  30. Serve with mashed potatoes and Vichy carrots.
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