Pork Chops with Mushrooms and a Mild Horseradish Sauce
Transform your weeknight dinner into a gourmet experience with these tender, pan-seared Pork Chops with Mushrooms and a Mild Horseradish Sauce. Featuring bone-in pork chops seasoned to perfection and paired with a creamy, velvety sauce, this recipe strikes the perfect balance of comfort and elegance. Sautéed button mushrooms, golden onions, and the subtle warmth of horseradish create a harmonious flavor profile, while heavy cream adds a touch of indulgence. Ready in just 40 minutes, this one-pan dish is as convenient as it is satisfying, making it ideal for both busy weeknights and special occasions. Garnished with fresh parsley for a vibrant finish, these pork chops are best served with mashed potatoes or crusty bread to soak up every drop of the luscious sauce. Perfect for fans of creamy pork recipes, horseradish-infused dishes, and hearty skillet meals!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves fresh garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 teaspoons prepared horseradish
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the pork chops with salt, black pepper, and paprika. Set them aside to allow the flavors to absorb.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
Sear the pork chops for about 3-4 minutes per side, or until they develop a golden-brown crust. Remove the chops from the skillet and set them aside on a plate. Reduce the heat to medium.
In the same skillet, add the remaining olive oil and butter. Sauté the sliced mushrooms and chopped onions for about 5 minutes, stirring occasionally, until the mushrooms are golden and the onions are softened.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
Stir in the flour, cooking it for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
Add the heavy cream and prepared horseradish, stirring until the sauce is smooth and slightly thickened. Adjust seasoning with additional salt and pepper if needed.
Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet and let everything simmer for 7-10 minutes, or until the pork chops are fully cooked (internal temperature of 145°F/63°C).
Sprinkle the chopped parsley over the dish before serving, and enjoy your Pork Chops with Mushrooms and a Mild Horseradish Sauce!
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.6 g | 285% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.1 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3777 mg | 80% | |
*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.
