Pork Chops Supreme
Elevate your dinner table with the rich and comforting flavors of Pork Chops Supreme! This one-skillet wonder features tender, golden-browned bone-in pork chops simmered in a luscious cream-based sauce infused with savory Dijon mustard, sautéed mushrooms, and caramelized onions. Perfectly seasoned and paired with a touch of garlic, these juicy pork chops are both hearty and elegant, making them ideal for weeknight meals or special occasions. With just 15 minutes of prep and a total cook time of 30 minutes, this recipe is as quick as it is indulgent. Serve alongside creamy mashed potatoes, fluffy rice, or roasted vegetables for a complete, satisfying meal that’s bound to impress.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season both sides of the pork chops with the salt and black pepper.
Dredge the pork chops in flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
Add the pork chops to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove from the skillet and set aside.
Lower the heat to medium and add the remaining tablespoon of butter to the skillet.
Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and tender.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and Dijon mustard until combined, bringing the mixture to a simmer.
Return the pork chops to the skillet, spooning some of the sauce over them.
Reduce the heat to low, cover, and cook for 8-10 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley before serving, if desired.
Serve hot with mashed potatoes, rice, or your favorite vegetables.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 679 mg | 14% | |
*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.
