Cream of Mushroom Pork ChopsPT30Mhttps://img5.recipesrun.com/201907/2019/0807/c1/8/193073/300x200x90.jpg This cream of mushroom pork chops recipe features flavorful bone-in pan-seared pork chops with cream pan sauce cooked in one skillet for an easy low carb weeknight meal. My favorites are those that combine vegetables in the preparation, Earthy mushrooms add a nice rich flavor to the gravy and double as aside. Typically, I love a nice thick boneless pork chop recipe like this Parmesan crusted pork chop, but bone-in pork chops are a great option, too. Thinner bone-in pork chops are full-flavored and cook in minutes, making them perfect for a quick weeknight meal.
4 servings
Ingredients:
Salt and pepper1/4 tsp. Fresh thyme leaves, chopped1/8 tsp. Powdered dried sage1/2 cup Heavy cream1/3 cup Unsalted chicken broth1/3 cup Dry white wine1 clove Garlic, minced1 tbsp. Onion, minced1 pound Sliced mushrooms2 1/2 tbsp. Avocado oil (olive oil or bacon grease), divided4 Thin, bone-in pork chops ,1/2 inch each
This cream of mushroom pork chops recipe features flavorful bone-in pan-seared pork chops with cream pan sauce cooked in one skillet for an easy low carb weeknight meal. My favorites are those that combine vegetables in the preparation, Earthy mushrooms add a nice rich flavor to the gravy and double as aside. Typically, I love a nice thick boneless pork chop recipe like this Parmesan crusted pork chop, but bone-in pork chops are a great option, too. Thinner bone-in pork chops are full-flavored and cook in minutes, making them perfect for a quick weeknight meal.
Let the pork chops come to room temperature for at least 20 minutes. This ensures they cook evenly and don't get tough. Then rub both sides of the pork with approximately 2 teaspoons of oil and season with salt and pepper. (My pork chops were 1/2 inch thick.) Mince the onion and garlic and chop the thyme. Pour the wine and chicken broth together in a small bowl.
Step 2
Heat a large pan over medium-high heat. When hot, add 2 -3 tsp. oil or enough to swirl and coat the bottom of the pan. The oil is hot when the surface shimmers. Add the pork chops to the pan and turn the heat down to medium. Cook for about 3 1/3 minutes per side. (If your pork chops are thicker or cold, add more cooking time.) Remove to a plate and tent with foil.
Step 3
Add 1 tbsp of oil to the pan and swirl to coat. When the oil shimmers, add the mushrooms and stir to coat. Cook undisturbed for 2 minutes. Stir the mushrooms and add the onions and garlic to the pan. Cook for 1 minute and stir. Cook for an additional minute then adds the wine and chicken broth scraping all of the brown bits off the bottom of the pan. Let simmer and reduce by half.
Step 4
Add the heavy cream, powdered sage, and fresh thyme, cooking until the sauce thickens (this is a thinner sauce). Season with salt and pepper to taste.
Step 5
Either nestle the pork chops into the pan and bring to the table or pour the mushrooms and sauce over the pork chops and serve.
Remember me
Sign in with facebook
