Creamy Pork Chops
Tender, pan-seared pork chops finished in a silky garlic mushroom cream sauce. This easy one-skillet dinner has plenty of savory mushroom flavor and feels special without being complicated.
Ingredients
- 3 pork chops about 1-inch thick
- Salt and black pepper to taste
- 10.5 oz (300 g) mushrooms, sliced
- 3 tbsp butter
- 1 onion finely chopped
- 5 garlic cloves minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 3 tbsp soy sauce
- 3/4 cup heavy cream
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1 tsp dried thyme
- Fresh parsley for garnish
Instructions
- Season and sear the pork chops. Pat the pork chops dry and season both sides with salt and black pepper. Heat a large skillet over high heat and sear the pork chops for about 5 minutes per side, until nicely golden. Transfer them to a plate. They do not need to be fully cooked yet.
- Brown the mushrooms. In the same skillet, cook the mushrooms over medium heat until golden and most of their moisture has cooked off.
- Add the onion and garlic. Add the butter to the skillet, then stir in the onion and cook until softened and translucent. Add the garlic and cook for 1 to 2 minutes, just until fragrant.
- Stir in the flour. Sprinkle the flour over the mushrooms and onions and stir for about 2 minutes to cook off the raw flour taste.
- Build the creamy mushroom sauce. Slowly pour in the broth while stirring. Add the soy sauce and heavy cream, then season with the salt, black pepper, and thyme. Let the sauce simmer gently for 1 to 2 minutes, until smooth and slightly thickened.
- Finish the pork chops in the sauce. Return the pork chops to the skillet and spoon some sauce over the top. Cover and simmer gently for about 5 minutes, or until the pork reaches 145°F (63°C) in the thickest part.
- Garnish and serve. Sprinkle with fresh parsley, spoon some extra mushroom sauce over the pork chops, and serve hot.
Notes
- Use thick-cut pork chops. Chops around 1 inch thick are less likely to dry out while they finish cooking in the sauce.
- Give the pork room to sear. If your skillet is crowded, brown the chops in batches so they develop a golden crust instead of steaming.
- Keep the cream sauce at a gentle simmer. Avoid a hard boil after adding the heavy cream so the sauce stays smooth.
- Check the pork with a thermometer. Pork chops are ready when the thickest part reaches 145°F (63°C).
- Adjust the sauce consistency as needed. Add a small splash of warm broth if it becomes too thick, or simmer uncovered for another minute if it is too thin.
- Taste before adding more salt. Chicken broth and soy sauce both contribute saltiness, so adjust the final seasoning only after the sauce comes together.
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