Un Stuffed Pork Chops with Mushroom Sauce
Indulge in the comforting flavors of 'Un Stuffed Pork Chops with Mushroom Sauce,' a one-skillet wonder that brings restaurant-quality flavor to your home kitchen in just 40 minutes. This recipe features succulent, golden-seared boneless pork chops bathed in a rich, creamy mushroom sauce infused with garlic, fresh thyme, and a hint of buttery goodness. With no need for filling, these "unstuffed" chops offer all the hearty satisfaction without the fuss. Fresh baby bella mushrooms add an earthy, umami depth, while a touch of heavy cream creates a luscious, velvety texture. Perfect for busy weeknights or an elegant dinner, this dish pairs beautifully with mashed potatoes or a medley of steamed vegetables, making it an irresistible centerpiece for any table.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Baby bella mushrooms, sliced
- 2 cloves Garlic cloves, minced
- 1 tablespoon All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the pork chops with salt, black pepper, and garlic powder. Set aside.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, sear the pork chops on each side for 3-4 minutes until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and tender.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the mushroom mixture and stir well to coat the mushrooms. Cook for another 1-2 minutes to eliminate the raw flour taste.
Slowly pour the chicken broth into the skillet, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes to allow it to thicken slightly.
Stir in the heavy cream and fresh thyme leaves. Mix well and simmer for another 2-3 minutes until the sauce is creamy and smooth.
Return the pork chops to the skillet, spooning the mushroom sauce over them. Reduce the heat to low, cover, and simmer for 8-10 minutes or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Remove the skillet from the heat. Garnish with fresh parsley if desired and serve warm with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2884 mg | 61% | |
*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.
