Creamy Mushroom Pork Chops
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
4
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Calories
680 kcal
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Course
Lunch
Creamy Mushroom Pork Chops
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🐷🍄🟫👏🏻 An EASY one-skillet recipe for juicy pork chops in a rich mushroom cream sauce which takes this pork chops recipe into comfort food territory! Ready in 30 minutes making this great for busy weeknights but fabulous enough to serve when entertaining. A tried-and-true family FAVORITE!
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Ingredients
Pork Chops
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 4 bone-in pork chops
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil or more if necessary
Mushroom Cream Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces sliced baby portobello mushrooms (i.e. baby bella mushrooms; or cremini mushrooms or white button mushrooms may be substituted)
- 3 to 4 cloves garlic finely minced
- 1 tablespoon fresh parsley finely minced (plus more for garnishing, if desired)
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 ¼ cups heavy cream (I don't recommend half-and-half; you may reduce the cream to 1 cup if desired)
- ½ cup chicken broth (I use reduced sodium)
Instructions
- Pork Chops - To a small bowl, add the garlic powder, paprika, salt, pepper, and stir to combine. Evenly season the pork chops, on both sides, with the seasoning blend.
- To a large skillet, add the butter, olive oil, turn the heat the medium-high, allow the butter to begin to melt, and add the pork chops.
- Sear and then cook the pork chops on the first time for about 3-5 minutes, flip, and repeat on the second side. Cook through fully. Pork chops are done when the internal temp measures 145F as measured by a digital thermometer. When they're done, remove the pork chops to a plate; set aside.
- Mushroom Cream Sauce - Don't wipe out the skillet. Add the butter, olive oil, allow the butter to begin to melt, add the mushrooms, and cook for about 5-6 minutes, or until the mushrooms are softened and browned. Flip and toss frequently to ensure even cooking.
- Add the garlic, and evenly sprinkle the parsley and Italian seasoning, salt, pepper, and cook for 1 minute; stir continuously so the garlic doesn't burn.
- Add the heavy cream, chicken broth (tip - careful, it will bubble up; this is the process of deglazing a pan) and using a spatula or wooden spoon, scrape the bottom of the pan very well to scrape up the browned bits (which is where the flavor is), turn the heat to medium, and allow the creamy mixture to simmer for about 3-4 minutes, or until it begins to thicken slightly. Tip - When simmering any type of dairy, such as heavy cream in this case, always be careful to just let it simmer gently; don't allow it to boil rapidly because you risk breaking the dairy proteins, and your cream sauce could 'break'. A broken sauce looks like it has pieces of weird particles floating in it and while it doesn't taste bad, it looks horrible, and you'd have to start over. So easy does it when simmering the cream sauce and adjust your flame, as necessary to control the simmer.
- Taste the sauce, and if desired, add additional salt, pepper, other herbs, etc., as desired, to taste.
- Add the pork chops into the sauce, toss and flip over a few times, and let them simmer in the sauce for about 1-2 minutes, just long enough to rewarm them. Optionally garnish with additional fresh parsley. Serve immediately.
Equipments used:
Notes
- Storage: Extras will keep in an airtight container for up to 4-5 days in the refrigerator. Reheat gently in the microwave, or as desired. I am not a fan of freezing anything with a cream sauce because dairy can be unpredictable after being frozen and thawed. Because the sauce is made of heavy cream (lots of fat) rather than half-and-half (less fat), you may be ok to freeze/thaw/reheat but I don’t tend to try.
Nutrition Information
Show Details
Serving
1serving
Calories
680kcal
(34%)
Carbohydrates
8g
(3%)
Protein
39g
(78%)
Fat
55g
(85%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
0.4g
Cholesterol
217mg
(72%)
Sodium
1101mg
(46%)
Potassium
976mg
(28%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1627IU
(33%)
Vitamin C
3mg
(3%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 680kcal | 34% |
| Carbohydrates | 8g | 3% |
| Protein | 39g | 78% |
| Fat | 55g | 85% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 217mg | 72% |
| Sodium | 1101mg | 46% |
| Potassium | 976mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1627IU | 33% |
| Vitamin C | 3mg | 3% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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