Pork Chops in a Vermouth Mushroom Sauce
Elevate dinner with these succulent Pork Chops in a Vermouth Mushroom Sauce, a dish that’s both comforting and sophisticated. Juicy, golden-seared bone-in pork chops are nestled in a rich, creamy mushroom sauce infused with dry vermouth and fragrant thyme, offering layers of savory, aromatic flavor. Caramelized onions, garlic, and tender mushrooms add depth to the velvety sauce, while a splash of heavy cream rounds it out to perfection. Ready in just 45 minutes, this recipe strikes the perfect balance between quick preparation and gourmet appeal. Serve these pork chops alongside buttery mashed potatoes or crusty bread to soak up every drop of the luxurious sauce. Perfect for weeknight indulgence or a dinner party centerpiece, it’s a must-try for lovers of hearty, flavor-packed meals.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (e.g., cremini or button)
- 0.5 cup dry vermouth
- 0.75 cup chicken stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the pork chops with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the sliced onion and cook for 5-6 minutes until softened and caramelized.
Add the garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Deglaze the skillet by pouring in the dry vermouth. Scrape up any browned bits from the bottom of the pan and let the vermouth reduce by half, about 2 minutes.
Add the chicken stock, heavy cream, thyme, and the remaining tablespoon of butter. Stir to combine.
Sprinkle the flour over the sauce and whisk well to incorporate. Let simmer for 3-4 minutes until the sauce thickens slightly.
Return the pork chops to the skillet, nestling them into the sauce. Cover and cook for 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Garnish with fresh parsley, if desired, and serve the pork chops hot with the mushroom sauce spooned over the top.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.2 g | ||
| Protein | 211.9 g | 424% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 181 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3552 mg | 76% | |
*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.
