Warwick Chops
Experience the rich, comforting flavors of Warwick Chops, a hearty dish featuring tender pork chops seared to golden perfection and simmered in a creamy onion and mushroom gravy. Infused with the earthy aromas of fresh rosemary and thyme, this recipe combines simplicity with gourmet flair. The velvety sauce, thickened with a touch of flour and enriched with heavy cream, makes this dish irresistible when paired with fluffy mashed potatoes or steamed vegetables. Ready in just 45 minutes, Warwick Chops is the perfect choice for an elevated weeknight dinner or a special occasion meal.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion, thinly sliced
- 1 cup button mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup beef or chicken stock
- 0.25 cup heavy cream
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
In a small bowl, mix minced garlic, rosemary, thyme, salt, and black pepper together to create a herb rub.
Pat the pork chops dry with paper towels and rub them on both sides with the herb mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, sear the pork chops for 3–4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, add the butter and let it melt. Add the sliced onion and mushrooms, and cook until they become soft and golden, about 5–7 minutes.
Sprinkle the flour over the onions and mushrooms, stirring constantly, and cook for 1 minute to remove the raw taste of the flour.
Gradually pour in the stock, stirring continuously to avoid lumps. Allow the mixture to simmer for a few minutes until it thickens.
Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper, if needed.
Return the seared pork chops to the skillet, nestling them into the onion and mushroom gravy. Cover and simmer for 10–12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Garnish with chopped parsley and serve hot. Perfect with mashed potatoes or a side of steamed vegetables.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.7 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2330 mg | 50% | |
*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.
