Chops Mushroom Gratin with Asiago Cheese Lightened
Indulge in the comfort of this **Chops Mushroom Gratin with Asiago Cheese Lightened**, a gourmet dish that’s deceptively easy to make and perfect for weeknights or special dinners. Juicy, seared pork chops are nestled in a velvety mushroom and Asiago cheese sauce infused with fragrant garlic and fresh thyme. This lighter take on classic gratin swaps heavy cream for half-and-half, delivering the same creamy richness with a fraction of the guilt. Topped with golden panko breadcrumbs and broiled to crispy perfection, this one-skillet meal is finished in the oven for effortless cooking and cleanup. Pair it with roasted veggies or a fresh salad for a complete, irresistible meal that’s ready in under an hour.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 12 ounces Cremini mushrooms, sliced
- 1 tablespoon All-purpose flour
- 1.5 cups Low-sodium chicken broth
- 0.5 cup Half-and-half (light cream)
- 0.75 cup Asiago cheese, finely grated
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels and season both sides with half of the salt and pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove them and set aside.
In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and the butter. Once the butter melts, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and cook for 6-8 minutes, stirring frequently, until they release their moisture and start to caramelize.
Sprinkle the flour over the onions and mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth while stirring, ensuring there are no lumps. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Stir in the half-and-half, Asiago cheese (reserve a small handful for topping later), thyme, and the remaining salt and pepper. Cook for 1-2 minutes until the cheese melts and the sauce is smooth.
Return the seared pork chops to the skillet, nestling them into the mushroom sauce.
In a small bowl, toss the panko breadcrumbs with 1 teaspoon of olive oil and a pinch of salt. Sprinkle the breadcrumbs evenly over the pork chops and sprinkle the reserved Asiago cheese on top.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
Switch the oven to broil for the last 2-3 minutes to brown the breadcrumb topping. Keep a close eye to avoid burning.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving. Garnish with additional thyme leaves, if desired.
Serve hot with a side of roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 18.8 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 870 mg | 67% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2926 mg | 62% | |
*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.
