Pork Chops Etc
Elevate your family dinner table with "Pork Chops Etc," a hearty one-pan recipe that effortlessly combines tender bone-in pork chops with a medley of vibrant vegetables and a rich, creamy sauce. Perfectly seasoned with a blend of paprika, garlic powder, and fresh thyme, these golden-brown chops are nestled among caramelized onions, earthy cremini mushrooms, baby carrots, and red potatoes for a comforting, flavor-packed dish. Simmered in a savory chicken broth and heavy cream sauce, this easy-to-follow recipe is ready in just 45 minutes, making it ideal for busy weeknights or special occasions. Serve this crowd-pleasing meal straight from the skillet for a rustic presentation that will have everyone asking for seconds! Keywords: pork chops, creamy sauce, one-pan recipe, easy dinner, comfort food, skillet meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
- 2 cups cremini mushrooms, sliced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 cup baby carrots
- 2 cups red potatoes, cubed
Instructions
Pat the pork chops dry with a paper towel, then season both sides with salt, black pepper, garlic powder, and paprika.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear each pork chop for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
Add the butter to the same skillet and reduce the heat to medium. Stir in the sliced onions and cook for 5 minutes, stirring occasionally, until softened and lightly caramelized.
Add the mushrooms to the skillet and cook for an additional 5 minutes or until the mushrooms release their moisture and become tender.
Stir in the chicken broth, heavy cream, and thyme leaves, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Return the pork chops to the skillet, covering them with the sauce and vegetables. Add baby carrots and cubed red potatoes around the pork chops.
Cover the skillet with a lid and reduce the heat to low. Simmer for 15-20 minutes or until the pork chops are fully cooked (internal temperature of 145°F) and the vegetables are tender.
Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Serve the pork chops hot, spooning the sauce, onions, mushrooms, and vegetables over the top. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3804 mg | 165% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 28.9 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 6496 mg | 138% | |
*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.
