Pork Chop with Mushroom Sauce
Indulge in the rich and savory flavors of this Pork Chop with Mushroom Sauce recipe, a comforting dish that pairs perfectly with mashed potatoes or steamed vegetables. Juicy, bone-in pork chops are seasoned to perfection, lightly coated in flour, and seared to golden-brown bliss. They're then nestled into a luscious, creamy mushroom sauce infused with garlic, chicken stock, and a splash of heavy cream for a velvety texture. This one-pan wonder not only highlights the earthy flavor of fresh mushrooms but also keeps cleanup minimal. Ready in just 35 minutes, it’s the perfect choice for a hearty weeknight dinner or an impressive meal for guests. Don’t forget the finishing touch of fresh parsley to add brightness and a gourmet feel to this restaurant-quality recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 2 cups mushrooms, sliced
- 1 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the pork chops with salt, pepper, and garlic powder.
Lightly coat the pork chops with the all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear until golden brown, about 3-4 minutes per side. Remove the pork chops from the skillet and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté them until they are softened and browned, about 5-7 minutes.
Pour in the chicken stock and bring the sauce to a simmer, scraping the bottom of the skillet to deglaze it. Cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream and simmer the sauce until it thickens, about 5 minutes.
Return the pork chops to the skillet, spooning the sauce over them. Cover the skillet and cook for another 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Sprinkle the dish with chopped parsley before serving.
Serve the pork chops hot with the mushroom sauce on top. Pair with mashed potatoes or steamed vegetables, if desired.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 762 mg | 16% | |
*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.
