Description
Creamy Garlic Mushroom Pork Chops
Ingredients
4 bone-in pork chops (about 1 inch thick)
2 tbsp olive oil
2 tbsp unsalted butter
2 cups mushrooms (sliced)
3 garlic cloves (minced)
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tsp Dijon mustard
1 tsp fresh thyme leaves (plus extra for garnish)
Salt and pepper (to taste)
Directions
Season and sear the pork chops: Season pork chops on both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
Sauté the mushrooms: In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
Make the creamy sauce: Reduce the heat to low. Add heavy cream, chicken broth, Parmesan cheese, Dijon mustard, and thyme. Stir and let the sauce simmer for 3-4 minutes until slightly thickened.
Combine and cook: Return the pork chops to the skillet, spooning the sauce over the top. Cover and simmer for 5-7 minutes, or until the pork chops are fully cooked (internal temp of 145°F/63°C).
Serve: Garnish with extra thyme and serve warm with mashed potatoes or roasted veggies for a comforting meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 400 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect pork chops every time. First, ensure your pork chops are at room temperature for even cooking. Pat them dry thoroughly with paper towels before seasoning—this is key for a good sear. When searing, do not move the chops for the first few minutes to develop a deep golden-brown crust. After removing the chops, deglaze the skillet with a splash of the chicken broth, scraping up the flavorful browned bits (fond) before adding the butter for the mushrooms. This builds incredible depth of flavor into your sauce.
Serving Suggestions
This rich and creamy dish pairs beautifully with sides that can soak up the luxurious sauce. Creamy mashed potatoes or buttery polenta are classic choices. For a lighter option, try roasted asparagus, green beans, or a simple arugula salad with a lemon vinaigrette to cut through the richness. A crusty baguette is also perfect for mopping up every last bit of sauce from the plate.
How-to Summary
In summary: Season and sear pork chops until golden, then set aside. In the same pan, sauté mushrooms in butter, add garlic, then create a sauce with cream, broth, Parmesan, mustard, and thyme. Return the chops to the pan, cover, and simmer until cooked through. Garnish and serve with your chosen sides.
Frequently Asked Questions
Can I use boneless pork chops? Yes, boneless chops work well. Reduce the simmering time in the final step by 1-2 minutes, as they cook faster than bone-in.
What can I substitute for heavy cream? For a slightly lighter sauce, half-and-half can be used, but the sauce will be thinner. For a dairy-free version, full-fat coconut cream is a good alternative.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or cream to loosen the sauce.
My sauce is too thin. How can I thicken it? Let it simmer uncovered for a few more minutes. If needed, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce.
Can I use other mushroom varieties? Absolutely! Cremini, shiitake, or a wild mushroom blend will add fantastic flavor and texture to this dish.
Common Mistakes to Avoid
- Crowding the Pan: Sear chops in batches if your skillet isn’t large enough. Overcrowding steams the meat and prevents a proper sear.
- Overcooking the Garlic: Add garlic just for the last minute of cooking the mushrooms to prevent it from burning and turning bitter.
- Boiling the Sauce: After adding the cream, keep the heat at a gentle simmer. A rapid boil can cause the sauce to separate or become greasy.
- Skipping the Rest: Let the cooked pork chops rest for 5 minutes after plating. This allows the juices to redistribute, ensuring they are moist and tender.
Conclusion
This Creamy Garlic Mushroom Pork Chops recipe is a guaranteed winner for a sophisticated yet straightforward weeknight dinner. By mastering the simple techniques of searing and building a pan sauce, you create a restaurant-quality meal in one skillet. The combination of savory pork, earthy mushrooms, and rich, garlicky cream sauce is pure comfort food elegance. Don’t forget the final garnish of fresh thyme for a bright, aromatic finish that elevates the entire dish.