Boneless Pork Chops with Mushrooms and Thyme
Elevate your weeknight dinners with these tender Boneless Pork Chops with Mushrooms and Thyme, a comforting one-skillet meal bursting with rich, savory flavors. Perfectly seared pork chops are nestled in a creamy, herbaceous mushroom sauce made with fresh thyme, garlic, and a touch of heavy cream for velvety indulgence. The addition of caramelized onions and golden cremini mushrooms adds depth, while chicken broth enhances the sauce’s robust profile. Finished with a sprinkle of freshly chopped parsley, this dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of the luscious sauce. With just 15 minutes of prep and 30 minutes of cook time, this elegant yet easy recipe is ideal for busy nights or special occasions alike.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 pieces garlic cloves
- 8 ounces cremini mushrooms
- 2 teaspoons fresh thyme
- 1 tablespoon all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 1 tablespoon fresh parsley
Instructions
Season both sides of the boneless pork chops with salt and black pepper.
In a large skillet over medium-high heat, heat olive oil. Add the pork chops and sear for about 3-4 minutes on each side, until golden brown. Remove pork chops from the skillet and set aside.
Reduce heat to medium. Add unsalted butter to the same skillet. Once melted, add the diced onion and cook until softened, about 3-4 minutes.
Add minced garlic to the skillet and cook for 30 seconds, until fragrant.
Stir in the sliced cremini mushrooms and cook for 5-6 minutes, until the mushrooms release their moisture and start to brown.
Sprinkle the fresh thyme and all-purpose flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove any raw flour taste.
Slowly pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the sauce begins to thicken.
Stir in the heavy cream and mix until fully incorporated. Return the pork chops to the skillet, nestling them into the mushroom sauce.
Reduce heat to low and cover the skillet. Simmer for 8-10 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Garnish with chopped fresh parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread to sop up the flavorful sauce.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
