Description
Juicy pork chops smothered in a creamy mushroom sauce, perfect for a comforting weeknight or special dinner.
Ingredients
- 4 bone-in or boneless pork chops, ¾ to 1 inch thick
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- ½ cup chicken broth or white wine
- ½ cup heavy cream
- Fresh parsley or chives, for garnish
Instructions
- Pat pork chops dry and season with salt, black pepper, and garlic powder.
- Heat butter and olive oil in a skillet over medium-high heat, then sear pork chops 3–4 minutes per side until golden.
- Remove chops and set aside; add mushrooms to the pan and cook until browned.
- Deglaze the pan with chicken broth or white wine, scraping up browned bits.
- Stir in heavy cream and simmer 2–3 minutes until sauce thickens.
- Return pork chops to the skillet, spoon sauce over them, cover, and cook 5 minutes on low heat.
- Rest pork chops 3–5 minutes, garnish with parsley or chives, and serve.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently to preserve moisture. Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American