Recipe: 30-Minute Creamy Garlic Mushroom Pork Chops
If you typically save pork chops for weekend dinner guests, that’s about to change. These chops are golden-brown on the outside, perfectly juicy on the inside, and taste like a little luxury — but are simple enough for even the busiest of weeknights. They come together easily on the stovetop in just about half an hour. Oh, and did I mention they’re bathed in a creamy garlic mushroom sauce?
Fast & Fancy Pork Chops for Any Night of the Week
This dish feels fancy, yet requires hardly any effort to pull together, making it just as suitable for busy weeknights when you’re craving comfort as it is for a last-minute dinner party on a Saturday night.
The sauce is fragrant with garlic and thyme and made rich with cream and Dijon mustard, the latter of which adds an understated yet surprising tang that keeps everything in balance. While the mushrooms and pork soak in plenty of the creamy sauce themselves, there’s lots left for you. That means you’ll want to have some mashed potatoes or rice on hand for this recipe, because every bit of it is worth soaking up.
30-Minute Creamy Garlic Mushroom Pork Chops
Ingredients
- 2 tablespoons
olive oil
- 2 tablespoons
unsalted butter
- 4
(3/4-inch-thick) boneless pork chops (about 1 3/4 pounds total)
- 1 teaspoon
kosher salt, plus more as needed
- 1/2 teaspoon
freshly ground black pepper, plus more as needed
- 1 pound
cremini mushrooms, thinly sliced
- 4 cloves
garlic, minced
- 1 teaspoon
chopped fresh thyme leaves
- 2 cups
low-sodium chicken broth
- 1 tablespoon
Dijon mustard
- 3 tablespoons
heavy cream
Instructions
Heat the oil and butter in a large cast iron skillet or frying pan over medium-high heat until very hot and almost smoking. Meanwhile, pat the pork chops dry with paper towels. Generously season all over with the salt and pepper. Add the pork to the pan and sear until golden-brown, 2 to 3 minutes on each side (the pork chops will not be cooked through). Transfer to a large plate.
Add the mushrooms to the pan and cook, stirring every few minutes, until browned and softened, about 6 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Add the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Reduce the heat to medium-low. Return the pork chops and any accumulated juices to the pan, nestling them in the mushrooms. Cover and simmer until the pork chops are cooked through and register 145°F on an instant-read thermometer, 7 to 9 minutes more.
Remove from the heat. Stir in the mustard and cream. Taste and season with more salt and pepper as needed.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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