Creamy Mushroom Pork Chops
Ingredients
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Pork chops: 2 boneless pork chops (about 1-inch thick)
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Olive oil & Butter: 1 tbsp oil, 2 tbsp butter (divided)
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Mushrooms: 1 cup sliced brown or white mushrooms
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Garlic: 2 cloves, minced
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Liquid: ½ cup chicken broth
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Cream: ½ cup heavy cream
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Herbs: 1 tsp dried thyme, fresh parsley for garnish
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Seasoning: Salt and black pepper to taste
Instructions
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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.
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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.
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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.
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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.