Peppered Pork Chops W Portabella
Elevate your dinner table with these mouthwatering Peppered Pork Chops with Portabella, a dish that combines bold seasoning with a rich, creamy mushroom sauce. Perfectly seared pork chops are encrusted with coarse black pepper and garlic powder, locking in flavor before being simmered to tender perfection in a luxurious sauce made with earthy portabella mushrooms, heavy cream, fresh thyme, and a splash of lemon juice. The savory broth-based sauce, enriched with butter and highlighted by aromatic garlic, makes every bite irresistible. Garnished with fresh parsley, this hearty yet elegant recipe is perfect for a family meal or a special occasion. Serve alongside velvety mashed potatoes or fluffy rice to soak up every bit of the sauce. With just 15 minutes of prep and 25 minutes of cooking, this quick and easy recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 2 tablespoons Coarse black pepper
- 1 teaspoon Kosher salt
- 1 teaspoon Garlic powder
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Portabella mushrooms (sliced)
- 3 pieces Garlic cloves (minced)
- 4 sprigs Fresh thyme
- 1 cup Chicken broth
- 1 third cup Heavy cream
- 1 tablespoon Lemon juice
- 2 tablespoons Parsley (chopped for garnish)
Instructions
Pat the pork chops dry with a paper towel. Season both sides generously with coarse black pepper, kosher salt, and garlic powder.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, sear the pork chops for 3-4 minutes per side until they are golden brown and have a nice crust. Remove them from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced portabella mushrooms to the skillet, spreading them out evenly. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Add the fresh thyme sprigs and pour in the chicken broth. Stir to deglaze the skillet, scraping up the browned bits from the bottom. Let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and lemon juice, allowing the sauce to simmer for an additional 2 minutes. Taste and adjust seasoning with more salt if needed.
Return the seared pork chops to the skillet, spooning some of the sauce and mushrooms over the chops. Cover the skillet and let the pork chops cook in the sauce for about 5-7 minutes, or until they reach an internal temperature of 145°F (63°C).
Remove the skillet from heat. Discard the thyme sprigs. Garnish the dish with freshly chopped parsley before serving.
Serve the peppered pork chops with the creamy portabella sauce spooned generously over the top. Pair with mashed potatoes, rice, or your favorite side!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 879 mg | 19% | |
*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.
