Pork Chops in a Creamy Mushroom Sauce

Cold weather recently has me in the mood for complete comfort food. I love this recipe and have made it several times since discovering it. It’s very easy to whip up on a weeknight for the family and makes great leftovers. The key to keeping pork chops moist is to buy thick cut pork chops and searing each side quickly, being careful not to overcook. Pork is notorious for becoming dry during the cooking process because many people assume that it must be cooked like chicken, to 165F degrees internal temp because people feared trichinosis, which is extremely rare today. The minimum cooking temp is 145F degrees, like a medium steak. So don’t be afraid to leave your pork chops a little pink to keep them moist and tender! Note: My hot sauce of choice for this dish is Texas Pete’s, it is not spicy and yields a wonderful flavor. Serve with white rice or wild rice if you choose! Will include link below!

Ingredients (4 servings)

  • 4 boneless thick cut pork chops 
  • ¾ tsp salt or to taste
  • ¼ tsp black pepper or to taste
  • ½ tsp paprika or to taste
  • 3 Tbsp unsalted butter divided
  • 2 tsp olive oil
  • 8 oz mushrooms sliced
  • ½ medium onion finely chopped
  • 2 garlic cloves minced
  • 1 Tbsp flour
  • 1 tsp hot sauce (Texas Pete’s)
  • 1 1/2 cups chicken broth
  • 1/3 cup heavy whipping cream
  • 1 Tbsp parsley optional garnish

Instructions

  1. Season pork chops with salt, pepper and paprika. Heat 1 Tbsp butter and 2 tsp oil in a large pan over med/high heat. Once hot, sear chops 3-4 minutes per side until golden brown. Remove pork chops and cover to keep warm.
  2. In the same pan, add 1 Tbsp butter and sliced mushrooms. Cook 2 minutes over medium heat, or until lightly golden.
  3. Add 1 Tbsp butter and onions. Lightly season with salt and pepper. Cook 3-4 minutes, until onions are tender. 
  4. Add minced garlic and saute 30 seconds, stirring frequently. Add flour and stir vigorously for 30 seconds.
  5. Add the chicken broth, hot sauce, whipping cream and season with salt and pepper to taste. Simmer 2 minutes, or until cream begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce. 
  6. Reduce heat to low and simmer 5-8 minutes, allowing the pork chops to become tender and the flavors of the mushroom sauce to penetrate into the pork chops. Garnish if desired and serve. 

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