Herbed Pork Chops in Mushroom Sauce
Elevate your weeknight dinner game with this comforting recipe for Herbed Pork Chops in Mushroom Sauce. Juicy, bone-in pork chops are seasoned with a fragrant blend of thyme and rosemary, then perfectly seared to lock in flavor. The star of the dish is the luscious, creamy mushroom sauce—made with sautéed button mushrooms, garlic, and a hint of chicken broth and heavy cream for the ultimate velvety texture. This one-pan wonder is quick to prepare in just 45 minutes, making it an ideal choice for busy evenings. Serve these tender, saucy pork chops with fluffy mashed potatoes or fresh greens for a hearty, satisfying meal that will impress your family or guests. Perfect for lovers of creamy sauces and rich, savory flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 250 grams Button mushrooms, sliced
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the pork chops on both sides with salt, black pepper, dried thyme, and dried rosemary. Set aside.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the pork chops for 3-4 minutes per side, until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to ensure a smooth consistency. Bring the mixture to a simmer and let it thicken slightly, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes until the sauce is rich and creamy.
Return the pork chops to the skillet, nestling them into the mushroom sauce. Spoon some sauce over the top of each chop and cover the skillet with a lid. Let the pork chops simmer in the sauce for 8-10 minutes, or until they are cooked through and reach an internal temperature of 145°F (63°C).
Garnish with freshly chopped parsley before serving. Serve hot with your choice of sides, such as mashed potatoes or a fresh green salad.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 642 mg | 14% | |
*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.
