Creamy Mushroom Pork Chops

Name: Creamy Mushroom Pork Chops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 4 thick-cut boneless pork chops; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 2 tablespoons unsalted butter; 1 small shallot; 8 ounces baby bella mushrooms; 2 teaspoons garlic; 1 cup (238 g) heavy cream; ½ cup (120 g) chicken broth; 1 teaspoon kosher salt; ¼ teaspoon pepper; chopped parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
579 kcal
Course
Main Course, Dinner

Creamy Mushroom Pork Chops

Iris Hanson

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Creamy Mushroom Pork Chops are seasoned thick-cut pork chops smothered in a rich, creamy mushroom sauce. Serve them with a side of mashed potatoes and roasted vegetables for a complete and delicious meal for any night of the week!

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Ingredients

Servings

Pork Chops

4 thick-cut boneless pork chops
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter

Mushroom Sauce

2 tablespoons unsalted butter
1 small shallot, finely minced (about ¼ cup)
8 ounces baby bella mushrooms, sliced
2 teaspoons garlic, minced
1 cup (238 g) heavy cream
½ cup (120 g) chicken broth
1 teaspoon kosher salt
¼ teaspoon pepper
chopped parsley, for garnish

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Instructions

Pork Chops

Pat the pork chops dry with a paper towel. Set aside.
In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mixture evenly over all sides of the pork chops.
To a medium cast iron skillet over medium-high heat, add oil and butter. Once hot, sear the seasoned pork chops on one side until it form a golden crust. To prevent sticking, wait for the pork to form a crust naturally before attempting to flip it, around 5-6 minutes. The pork will release from the skillet once a proper sear has formed. Flip the pork chops and cook on the other side for 5-6 minutes. Transfer to a plate and tent with foil to keep warm.

Mushroom Sauce

Using the same skillet, reduce heat to medium-low and melt butter.
Add shallot and mushrooms. Sauté until the mushrooms are browned, have released all of their liquid, and the shallots have softened (about 9-10 minutes). Stir frequently, scraping up the browned bits in the pan as you go.
Add garlic and cook for an additional 1 minute.
Pour in the heavy cream, broth, salt, and pepper. Mix to combine.
Nestle the pork chops into the mushroom sauce and bring the mixture to a simmer. Continue cooking until the cream sauce has thickened slightly and the pork chops are cooked through to an internal temperature of 145°F (about 5-6 minutes).
Spoon the mushroom sauce over the pork chops and garnish with chopped parsley. Serve immediately.