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Cream of Mushroom Pork Chops

This dish features tender pork chops cooked in a creamy mushroom sauce, utilizing sautéing and simmering methods. The sauce, made with sliced mushrooms, garlic, and cream, thickens to a velvety consistency that coats the meat, creating an inviting and hearty presentation. The final dish has a rich, smooth texture with a savory aroma, served hot with the sauce bubbling softly around the pork.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 porcelain pork chops bone-in or boneless
  • 2 cups mushroom slices button or cremini mushrooms work well
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Skillet or frying pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Pat the pork chops dry and season both sides generously with salt and pepper.
    4 porcelain pork chops
  2. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the pork chops. Sear each side for about 3-4 minutes until they develop a golden crust, then remove and set aside.
    4 porcelain pork chops
  3. Reduce heat to medium, add butter to the same skillet, allowing it to melt and foam. Toss in the minced garlic and cook for 30 seconds until fragrant, stirring gently.
    4 porcelain pork chops
  4. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn a caramel brown, about 5-7 minutes. The mushrooms should be tender and fragrant.
    4 porcelain pork chops
  5. Pour in the heavy cream and stir to combine, scraping any browned bits from the bottom of the skillet to incorporate all those rich flavors. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly, about 3-5 minutes.
    4 porcelain pork chops
  6. Return the seared pork chops to the skillet, nestling them into the creamy mushroom sauce. Spoon some sauce over the top of each chop and cook for another 3-4 minutes until the pork is heated through.
    4 porcelain pork chops
  7. Once the sauce is velvety and the pork chops are cooked to your desired doneness, taste and adjust seasoning if needed. Serve the pork chops hot, spooned generously with the mushroom cream sauce.

Notes

Ensure not to overcook the pork chops to keep them juicy. This dish pairs well with mashed potatoes or steamed vegetables.