Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

Ingredients

• Pork chops: 2 boneless pork chops (about 1-inch thick)

• Olive oil & Butter: 1 tbsp oil, 2 tbsp butter (divided)

• Mushrooms: 1 cup sliced brown or white mushrooms

• Garlic: 2 cloves, minced

• Liquid: ½ cup chicken broth

• Cream: ½ cup heavy cream

• Herbs: 1 tsp dried thyme, fresh parsley for garnish

• Seasoning: Salt and black pepper to taste

Instructions

1. Prep and Sear: Pat the pork chops dry with a paper towel. Season both sides generously with salt, black pepper, and dried thyme. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the pork chops and sear for 4–5 minutes per side until golden brown and cooked through. Remove them from the skillet and set aside on a plate.

2. Sauté the Veggies: Lower the skillet heat to medium. Add the remaining tablespoon of butter to the same pan. Toss in the sliced mushrooms and cook for about 5 minutes until they soften and turn beautifully brown. Stir in the minced garlic and cook for 1 more minute until fragrant.

3. Build the Sauce: Pour the chicken broth into the skillet, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 2–3 minutes until it begins to thicken.

4. Combine and Serve: Return the pork chops and any rested juices back into the skillet. Spoon the creamy mushroom sauce over the chops and let everything warm through for 1–2 minutes.