Pork Chops with Mushroom Cream Sauce

Prep time: 5 minutes
Cooking time: approximately 25 minutes*
Serves 4

  • For best results, take your pork chops to room temperature before cooking.

Ingredients:

3 tbs. oil
4 bone-in pork chops, approximately 1/2” thick, room temperature
salt and freshly ground black pepper, to taste
8 oz. white or cremini mushrooms, washed and sliced
2 tbs. yellow or white onion, finely minced
2 cloves garlic, peeled and minced
¾ c. chicken broth
¼ c. half-and-half, room temperature
¼ c. sour cream or plain full-fat Greek yogurt, room temperature
3 T. fresh finely chopped fresh parsley

Optional: Small amount, around one teaspoon, of beurre manié for thickening.

Directions:

Heat the oil in a large, heavy-duty skillet over medium-high heat.

Season pork chops on each side with salt and pepper to taste and add to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.

Remove pork chops from pan and set aside. And the sliced mushrooms to the pan. Cook until the water releases from the mushrooms and evaporates, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to the pan and cook for 1-2 minutes more.

Add the chicken broth to the pan to deglaze, scraping up any brown bits on the bottom. Add the pork chops back to the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.

Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half-and-half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.

Optional: If the sauce is too thin, add a little of the beurre manié and stir in thoroughly. The sauce will begin to thicken immediately. Add more beurre manié as needed and cook a few minutes. Avoid a thick clingy sauce, you want just enough thickener to tighten the sauce. You're not making a paste! Cornstarch or arrowroot can also be used if desired.

To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley.

© 2017 by Eric Troy and CulinaryLore. All Rights Reserved. Please contact for permissions.