Pork Chops with Mushroom Ragu
Elevate your dinner table with this irresistible Pork Chops with Mushroom Ragu recipe, a perfect blend of rustic charm and gourmet flair. Featuring juicy, seared bone-in pork chops nestled in a rich, creamy mushroom ragu, this dish is a symphony of flavors. A medley of cremini and button mushrooms is sautéed with garlic and onions, deglazed with white wine, and infused with thyme, creating a velvety sauce that complements the tender pork beautifully. Ready in just 50 minutes, this one-pan masterpiece is perfect for both weeknight dinners and special occasions. Serve with mashed potatoes or crusty bread to soak up every drop of the savory ragu. Keywords: pork chops recipe, mushroom ragu, creamy sauce, one-pan dinner, easy pork chops recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 8 ounces white button mushrooms, sliced
- 0.5 cups dry white wine
- 1 cup chicken broth
- 0.25 cups heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
Pat the pork chops dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4-5 minutes on each side until golden-brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, stir in the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic to the skillet and sauté for 30 seconds, just until fragrant.
Stir in the cremini and white button mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and release their juices.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the skillet. Cook for 1-2 minutes to let the alcohol evaporate.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5 minutes to reduce slightly.
Stir in the heavy cream and fresh thyme. Simmer for an additional 2-3 minutes to thicken the ragu slightly.
Return the pork chops to the skillet, nestling them into the mushroom ragu. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Sprinkle the chopped fresh parsley over the dish and serve immediately. Optionally, pair with mashed potatoes or crusty bread to soak up the flavorful ragu.
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 3453 mg | 150% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 17.1 g | ||
| Protein | 212.4 g | 425% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 202 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4577 mg | 97% | |
*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.
