Pork Chops in Creamy Mushroom Sauce

Pork chop with a golden brown crust in a sea of creamy mushroom sauce

The best juicy and tender pork chops are made in a skillet. They are smothered in a velvety, creamy mushroom sauce. Make your dinner special in 15 minutes with this easy pork chops recipe.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Servings servings

Calories 1122kcal

Author Subhasmita

Equipment

1 Skillet to sear the pork chops and also make the mushroom sauce

Ingredients

2 Pork-chops Bone-in or Boneless
½ teaspoom Salt
½ teaspoon Pepper
1 teaspoon Garlic Powder
2 tablespoon Olive Oil
200 gm mushroom
1 tablespoon Butter
½ tablespoon Garlic
1 teaspoon flour
⅓ cup wine
⅓ cup stock
½ cup heavy cream
½ teaspoon dijon
¼ cup parmesan cheese
2 sprigs of thyme

Instructions

Pat dry Pork chops really well with a Kitchen towel.
Mix Salt, pepper, and Garlic Powder. Season both the sides of pork chop with the seasoning mix.
Heat 2 tablespoons of Olive oil in a heavy skillet. Sear pork chops on medium-high heat for 3 minutes undisturbed on one side. Flip and cook for another 2 minutes. Remove and keep covered.
To the same pan add sliced mushroom. Spread in a single layer and cook for 4-5 minutes undisturbed. Flip and cook until it is evenly browned. Towards the end season the mushrooms with a pinch of salt and pepper. Remove from the pan and keep aside.
Add butter to the skillet, when it foams saute minced garlic for 30 seconds until aromatic. Add flour and saute for another 30 seconds.
To the skillet, add wine. Let the wine cook and reduced to half. There should be no more smell of alcohol.
Lower heat, add chicken stock, heavy cream, dijon mustard, and thyme. Mix and let it simmer for a couple of minutes.
Mix in the cooked mushroom along with any pan juice to the skillet.
Add cooked pork juice back to the skillet. Pour over the sauce. Switch off the flame.
Serve with mashed potatoes and green beans.

Nutrition