Creamy Mushroom Pork Chops
Creamy Mushroom Pork Chops—perfectly seasoned, seared, and smothered in rich, velvety mushroom sauce. A gourmet delight awaits!
Ingredients
PORK CHOPS
- 4 thick-cut boneless pork chops
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
MUSHROOM SAUCE
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely minced (about 1/2 cup)
- 8 ounces white mushrooms, sliced
- 2 teaspoons garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- chopped parsley for garnish
Instructions
- Pat the pork chops dry with a paper towel. Set aside.
- Season them evenly with paprika, garlic powder, salt, and pepper
- Add oil and butter to a medium cast iron skillet over medium-high heat.
- Sear the seasoned pork chops for about 5-6 minutes on each side. Transfer to a plate and tent with foil to keep warm.
MUSHROOM SAUCE
- Reduce the pan heat to medium-low and melt butter.
- Sauté the onions and mushrooms in the butter, scraping up the browned bits as you go. Continue to saute, stirring frequently, for about 9-10 minutes, or until the onions have softened and the mushrooms released all of thier liquid.
- Add garlic and cook for one more 1 minute.
- Pour in the heavy cream, broth, salt, and pepper. Mix to combine.
- Add the pork chops back to the pan, and bring the mixture to a simmer. Continue cooking until the sauce has thickened slightly and the pork chops are cooked through to an internal temperature of 145°F (about 5-6 minutes).
- Spoon the mushroom sauce over the pork chops and garnish with chopped parsley. Serve immediately.