Description
These easy pork chops simmered in a creamy garlic and herb mushroom sauce are perfect for any night of the week. Pan-seared pork chops are finished in a rich, flavorful sauce for a satisfying meal.
Ingredients
Scale
For the Pork Chops & Seasoning:
- 4 pork chops, bone-in or boneless (about 1-inch thick)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Fresh cracked black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Mushroom Sauce:
- 1 cup sliced brown mushrooms (cremini)
- 4–5 cloves garlic, crushed or minced
- 1 teaspoon Italian seasoning
- 1 1/2 cups heavy cream
- 1/2 cup (125ml) low-sodium chicken broth
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Prepare Pork Chops: Pat the pork chops completely dry with paper towels. In a small bowl, combine the paprika, garlic powder, salt, and pepper. Season the pork chops generously on all sides with this spice mix.
- Sear Pork Chops: Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted and shimmering. Carefully place the seasoned pork chops in the hot skillet. Sear for 3-5 minutes per side, until well browned on both sides. Transfer the seared pork chops to a warm plate and set aside.
- Cook Mushrooms: In the same skillet (do not wipe out), add the sliced mushrooms. Stir-fry over medium-high heat until they are golden brown and have released their liquid, scraping up any browned bits left over from the chops.
- Add Aromatics and Seasoning: Add the crushed/minced garlic, 1 tablespoon of chopped fresh parsley, and the Italian seasoning to the mushrooms. Stir and cook for about 30 seconds, until fragrant.
- Make Sauce: Pour in the chicken broth. Bring to a simmer, scraping the bottom of the pan. Pour in the heavy cream and give a good stir. Bring the sauce back to a gentle simmer.
- Simmer and Thicken: Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
- Finish Pork Chops: Return the seared pork chops (and any accumulated juices from the plate) back into the skillet with the sauce. Spoon some sauce over the chops.
- Simmer: Allow the pork chops to simmer gently in the sauce for another 2-3 minutes, or until they are cooked through to your liking (internal temperature should reach 145°F/63°C).
- Serve: Garnish with remaining fresh parsley. Serve the garlic pork chops immediately with the creamy mushroom sauce, spooned generously over the top.
Notes
- Pork Chops: Use bone-in or boneless chops about 1-inch thick. Adjust cook time for thinner or thicker chops. Patting dry ensures a good sear.
- Mushrooms: Cremini (baby bella) mushrooms have more flavor than white button mushrooms, but either works.
- Cream: Heavy cream provides the richest sauce. Half-and-half can be used for a lighter sauce, but it may need to simmer slightly longer to thicken. Do not boil rapidly after adding cream.
- Doneness: Use a meat thermometer to ensure pork reaches 145°F (63°C) followed by a 3-minute rest (which happens naturally when you serve).
- Serving Suggestions: Delicious served with mashed potatoes, egg noodles, rice, cauliflower rice, zucchini noodles, or steamed vegetables like asparagus or green beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.