Description
Tender pork chops simmered in a rich, creamy mushroom sauce for a flavorful weeknight meal.
Ingredients
Scale
- 4 bone-in pork chops, about 1-inch thick
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- 1 tablespoon all-purpose flour (optional, for thickening sauce)
Instructions
- Prepare the Pork Chops: Pat the pork chops dry with paper towels and season generously with salt and freshly ground black pepper.
- Sear the Pork Chops: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Sear pork chops for 3-4 minutes per side, until browned. Remove from skillet and set aside.
- Make the Mushroom Sauce: Add sliced onion to the skillet and cook over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more, until fragrant. Add sliced mushrooms and cook until softened and moisture has released, about 5-7 minutes.
- Deglaze the Pan: Pour in dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
- Add Broth and Cream: Pour in chicken broth and heavy cream. Stir to combine.
- Stir in Dijon and Herbs: Stir in Dijon mustard, chopped thyme, and chopped parsley. Season with salt and freshly ground black pepper to taste.
- Thicken the Sauce (Optional): If desired, whisk together 1 tablespoon of all-purpose flour with 2 tablespoons of cold water to create a slurry. Slowly drizzle the slurry into the simmering sauce, stirring constantly, until the sauce thickens.
- Finish the Pork Chops: Return the seared pork chops to the skillet, nestling them into the mushroom sauce.
- Simmer: Reduce the heat to low, cover the skillet, and simmer for about 10-15 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C).
- Add Butter: Stir in the butter just before serving to enrich the sauce.
- Serve: Serve immediately, spooning the mushroom sauce generously over the top. Garnish with fresh parsley.
Notes
- Don’t overcrowd the pan when searing the pork chops. Sear in batches if necessary.
- Use a meat thermometer to ensure the pork chops are cooked to a safe internal temperature.
- Adjust seasoning to taste.
- The mushroom sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
- Wine Pairing: Chardonnay or Pinot Noir.
- Variations: Experiment with different mushrooms, herbs, or add a splash of cream sherry. For a dairy-free version, substitute the heavy cream with coconut cream or cashew cream.
- Storage: Leftover pork chops and mushroom sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes