Pork Chops and Potatoes in Mushroom Sauce
Indulge in the perfect harmony of flavors with this hearty recipe for Pork Chops and Potatoes in Mushroom Sauce. Juicy, bone-in pork chops are seasoned to perfection and seared until golden, while tender slices of yellow potatoes add comforting heartiness to the dish. The star of the show is the velvety mushroom sauce, crafted with cremini mushrooms, a splash of heavy cream, and aromatic fresh thyme for a rich, earthy depth of flavor. Cooked in a single skillet, this meal is both flavorful and time-efficient, making it an ideal choice for weeknight dinners or cozy family gatherings. Serve this savory masterpiece hot, with each bite delivering a satisfying blend of creamy, garlicky goodness. Perfect for fans of one-pan dinners, this dish is an irresistible blend of simplicity and sophistication that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 medium yellow potatoes
- 8 ounces cremini mushrooms
- 2 pieces garlic cloves
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 sprigs fresh thyme
- 1 tablespoon all-purpose flour
Instructions
Season the pork chops on both sides with salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until browned, then remove from the skillet and set aside.
Slice the yellow potatoes into 1/4-inch rounds. Add 1 tablespoon of butter to the same skillet and cook the potato slices for 5-7 minutes, flipping occasionally, until they begin to soften. Remove the potatoes and set aside with the pork chops.
Thinly slice the mushrooms and mince the garlic cloves. In the same skillet, melt the remaining 1 tablespoon of butter, then add the mushrooms. Cook for 5 minutes, stirring occasionally, until softened and browned.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Sprinkle the flour over the mushrooms and stir to combine. Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer.
Stir in the heavy cream and add the fresh thyme sprigs. Let the sauce cook for 3-4 minutes until slightly thickened.
Return the pork chops and potatoes to the skillet, nestling them into the mushroom sauce. Cover the skillet with a lid and reduce the heat to low.
Simmer for 20-25 minutes, or until the pork chops are fully cooked and the potatoes are tender.
Serve the pork chops and potatoes hot, spooning the mushroom sauce over the top. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1127 mg | 24% | |
*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.
