Description
A comforting and creamy mushroom pork chops recipe featuring tender pork seared to golden perfection, topped with a rich mushroom and garlic cream sauce. This dish combines savory herbs, garlic, and a luscious sauce to elevate simple pork chops into a gourmet meal served in just 35 minutes.
Ingredients
Scale
Pork Chops
- 4-6 pork chops
- Garlic herb seasoning to taste (or salt, pepper, dried herbs & garlic powder)
- 1 tablespoon olive oil
Mushroom Sauce
- 1 (8-oz) package sliced mushrooms
- 3 cloves garlic, peeled and crushed
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon cornstarch
- Fresh chopped parsley (optional, for serving)
Instructions
- Season pork chops: Lightly pound the pork chops to tenderize them, then generously season with garlic herb seasoning or your choice of salt, pepper, dried herbs, and garlic powder for flavorful meat.
- Sear pork chops: Heat a large skillet over medium-high heat. Add olive oil and sear the pork chops until golden brown on the outside and just cooked through inside, about 3-4 minutes per side depending on thickness. Work in batches if necessary. Remove pork chops and set aside on a plate.
- Sauté the mushrooms: In the same skillet, add the sliced mushrooms and sauté over medium to medium-high heat until mushrooms are golden and tender, about 6 minutes. Add the crushed garlic and cook for an additional 2-3 minutes until fragrant and lightly golden.
- Make the roux: Lower the heat to medium-low. Stir in butter until melted. Sprinkle the flour over the mushrooms and stir continuously until the flour is fully absorbed and no dry flour remains, about 1-2 minutes.
- Start the sauce: Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a simmer over medium to medium-high heat and cook until the sauce slightly thickens, approximately 2-3 minutes.
- Add cream: Reduce heat to low. Whisk together the heavy cream and cornstarch until smooth. Stir this mixture into the skillet and combine fully with the mushroom sauce, producing a creamy consistency.
- Warm through: Nestle the seared pork chops back into the sauce and gently simmer on low heat until the pork chops and sauce are heated through, about 3-5 minutes. Spoon the sauce over the chops and garnish with freshly cracked black pepper and chopped parsley if desired before serving.
Notes
- Lightly pounding the pork chops ensures a more tender and juicy texture.
- A large skillet is important to achieve a good sear and accommodate all ingredients without overcrowding.
- Sauté mushrooms until golden to maximize flavor development in the sauce.
- Simmering the pork chops in the sauce allows them to absorb flavors and remain moist.
