Pork Chops with Mushroom Cream Sauce
For a quick, one-skillet dinner, you have to try these Pork Chops with Mushroom Cream Sauce. I can’t stress how delicious they are! Juicy pork chops are seared and paired with a silky cream sauce that’s studded with mushrooms. This is one main course you won’t be able to resist!
Buy yourself some nice thick pork chops. This recipe calls for bone-in. I love them as they have more flavor around the bone, so go for it. Typically my guy and I share one pork chop but these were so good, we polished off both!
Have you noticed how inexpensive pork chops are? I know you have…I’m just messing with you. But, seriously. Ten dollars for two thick chops? It’s the best deal in the butcher department (assuming you like pork chops)!
In a hot skillet with olive oil, add the chops and let them sear for 3 minutes without touching them. This non-movement will create an awesome crust. Flip and let them sit another 3 minutes. Continue in this fashion, flipping the chops every few minutes for about 15 minutes total or until the internal temperature reaches 160°F. Transfer them to a plate and tent with foil while you make the sauce.
In the same skillet, soften the mushrooms in melted butter. Add the garlic and stir in the wine and thyme and simmer until it’s reduced to about half.
Stir in the cream and mustard and simmer until the sauce is thick.
Return the pork chops to the skillet and spoon the sauce over. Squeeze fresh lemon juice over the top and garnish with chives or thyme.
I know you are going to love these as much as I do!
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Pork Chops with Mushroom Cream Sauce
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 4 (1 & 1/2-inch-thick) bone-in pork chops
- 1 tsp kosher salt, plus more to taste
- Freshly cracked black pepper
- 2 tbsp extra-virgin olive oil
- 6 tbsp salted butter
- 2 pounds cremini mushrooms, ends trimmed, halved
- 3 garlic cloves, minced
- 1 cup dry white wine
- 2 tbsp fresh thyme, minced
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 lemon, halved
- 2 tbsp fresh chives or thyme
Instructions
Pat the pork chops dry with paper towels. Season all over with the salt and pepper.
Heat the olive oil in a large, heavy bottom skillet over high heat. Once the oil just begins smoking, working in batches, add the pork chops. Cook, undisturbed, for 3 minutes, then flip and continue cooking for another 3 minutes. Continue cooking this way, flipping the pork, until the internal temperature of the pork reads 160°F, 15 minutes total. Transfer the pork chops to a serving platter and cover with foil to keep warm. Repeat with remaining pork chops.
Reduce the heat to medium and add the butter to the pan. Once the butter melts, add the mushrooms and stir until softened and browned, about 5 minutes. Add the garlic and cook for 1 more minute. Stir in the wine and thyme, then bring to a simmer. Cook until the liquid is reduced by about half, 5 minutes. Stir in the heavy cream and mustard until combined, simmer until the sauce is thick enough to coat the back of a wooden spoon, about 4 more minutes. Taste and season with salt and pepper.
Return the pork to the skillet, spooning them with the sauce to coat. Squeeze fresh lemon juice over top and garnish with the chives or thyme. Divide among 4 plates.
Recipe by The Modern Proper
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