These boneless pork chops are so juicy and tender, with a rich creamy mushroom sauce makes an impressive dinner under 30 minutes.
It is always great to have a collection of recipes that you can make during a busy week and have it taste like this!! The cremini mushrooms give it a earthy flavour and the white wine, garlic, and heavy cream takes it to the next level of a rich scrumptious meal you will want to make over and over again.
There are many variations of this recipe on line and I think it take ingredients choices and how they balance each other when it comes to taste and personal preference. I like to use garlic and herbs as much as possible in my dishes. Garlic is pungent in flavour and is a great base for this dish and the herbs add aroma, pungent and at times floral flavours to a dish. You can’t ask for much more then that when it comes to creating a delicious dish.
RECIPE INGREDIENTS
Boneless pork chops: I recommend 3/4 – 1 inch in thick cuts to avoid drying out
Rub:
- paprika
- garlic powder
- Himalayan salt
- pepper
- unsalted butter
- extra virgin olive oil
Sauce
- extra virgin olive oil
- unsalted butter
- cremini mushroom
- garlic
- thyme
- oregano
- white wine or chicken broth
- heavy cream: half and half (10%) cream can be substituted
- salt and pepper
- parsley
HOW TO MAKE THIS RECIPE
Rub seasoning over dry pork chops on both sides. Heat a large skillet or cast iron pan, over medium-high heat, add the pork chops and sear for 4-6 minutes on each side. Then transfer to plate and cover with foil to keep warm.
Reduce temperature to medium heat, add mushrooms and sauté for about 2-3 minutes, until golden, and then add garlic and sauté long enough for the aroma to release. Then add thyme, oregano and white wine, allow to reduce to half and scrap the bottom of pan.
Once the white wine is reduced to half, then add cream and cook for another 3-4 minutes until the cream is slightly thickened. While the cream is thickening, add the chops to the skillet and continue simmering for 2-3 minutes.
FAQ
Can I make this pork chop recipe with bone in? Yes you can! I would recommend you keep in mind the thickness of the pork chop. To avoid drying out and becoming tough, they should be 1 inch thickness.
Can I substitute heavy cream for a lighter cream? Yes you can, and if you are looking for a rich creamy sauce, then I would add a thickener, such as arrowroot, cornstarch or even flour would work.
Where can I find good quality extra virgin olive oil? My recommendations are those who are independent owners who sell extra virgin olive oil and have either the olives or olive oil imported from either Greece, Italy or Spain. These independent owners are very knowledgeable when comes to the products they are selling and it’s always helpful when it comes to making a decision. Some of your specialty European shops and deli’s sell these olive oils too.
Easy Garlic Pork Chops with Creamy Mushroom Herb Sauce
Equipment
- large skillet or cast iron pan
Ingredients
- 1 lb pork chop center cuts, boneless (1 inch thick)
- ½ tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp Himalayan salt
- ¼ tsp pepper
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
Sauce:
- 1 cup Cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 sprigs of thyme (1 tsp dried thyme)
- ½ tsp dried oregano
- ½ cup white wine or chicken broth
- ½ cup heavy cream
- salt and pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Remove the pork chops from the refrigerator 15-20 minutes before starting recipe. Combine paprika, garlic powder, salt and pepper in a small bowl. Using a paper towel, pat dry the chops, and rub the seasoning over pork chops on both sides.
- Heat a large skillet or cast iron pan, over medium-high heat with 1 tablespoon of each butter and olive oil then add pork chops and sear for 4-6 minutes on each side. Then transfer to plate and cover with foil to keep warm.
- Reduce temperature to medium heat, add remaining tablespoon of olive oil and butter, then mushrooms and sauté for about 2-3 minutes, until golden, and then add garlic and sauté long enough for the aroma to release. Then add thyme, oregano and white wine, allow to reduce to half and scrap the bottom of pan. Add cream and cook for another 3-4 minutes until the cream is slightly thickened. While the cream is thickening, add the chops to the skillet and continue simmering for 2-3 minutes.
- Garnish with parsley, and serve with mash or roasted potatoes, rice, pasta or vegetables.
Nutrition
Garnish with parsley, and enjoy this delicious dish with mash or roasted potatoes, rice, pasta, salad or vegetables.
