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Pork chops with mushroom cream sauce Recipe

American · Main course · 35 min total

Juicy pan-seared pork chops are smothered in a rich, savory mushroom cream sauce. This quick and elegant dish is perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Pat pork chops dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear until golden brown, about 4 minutes per side. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add butter to the skillet. Once melted, add mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly reduced, about 2 minutes.
6. Stir in heavy cream, Dijon mustard, and thyme. Simmer until sauce thickens, about 3-4 minutes.
7. Return pork chops and any accumulated juices to the skillet. Simmer for 2-3 minutes, turning chops to coat in sauce, until heated through.
8. Taste sauce and adjust seasoning with salt and pepper. Garnish with parsley if desired.

Tips

• For thicker sauce, let it simmer a few minutes longer.
• Substitute chicken broth with white wine for extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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