Description
Juicy pork chops smothered in a rich, creamy mushroom sauce. A quick and delicious weeknight dinner.
Ingredients
Scale
- 4 boneless pork chops (1 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried thyme
Instructions
- Season pork chops with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Cook pork chops for 4-5 minutes per side until golden and cooked through. Remove from pan.
- In the same pan, add mushrooms and cook for 3-4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Stir in heavy cream, Dijon mustard, and thyme. Simmer for 2-3 minutes until slightly thickened.
- Return pork chops to the pan, spoon sauce over them, and serve.
Notes
- Use thick-cut chops to prevent drying out.
- Substitute half-and-half for heavy cream for a lighter version.
- Add a splash of white wine with the chicken broth for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 135mg