These tender pork chops smothered in creamy mushroom sauce make for a quick and easy 30 minute meal.
- 2 lbs boneless pork chops (about 1 inch thick)
- 1/4 cup flour (I like Wondra, but AP will work)
- kosher salt and pepper
- 2 tsp Italian seasoning, dried
- 2 Tbsp extra virgin olive oil
- 10 oz sliced mushrooms (I recommend a mix of wild mushrooms like cremini, shiitake and oyster but any fresh mushrooms will work)
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1 Tbsp fresh thyme, minced
- kosher salt and pepper
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Combine flour, Italian seasoning, salt, and pepper in a shallow dish. Dredge the pork chops in the mixture and set aside.
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Heat the olive oil in a large skillet set over med-high heat and add the pork chops in a single layer.
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Brown on one side, flip, and brown on the other, about 4 mins total. Remove the pork chops to a pan and cover to keep warm. Add the mushrooms to the pan (add a splash of oil to the pan first if it's dry) and saute until golden brown and their moisture has evaporated.
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Add the garlic to the pan and sauté for 1-2 mins more, being careful not to burn.
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Carefully add the wine and bring to a boil. Once the wine is reduced by half, add the chicken stock. Bring to a simmer add the heavy cream.
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Continue to simmer for 2-3 mins, until slightly reduced. Add the parmesan cheese and season with salt and pepper. Stir in the thyme.
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Add the pork chops and any accumulated juices to the pan and turn to coat. Reduce the heat to low and let the pork chops gently cook through and the sauce to thicken, about 5 mins. Serve.
- Prep everything before you start cooking. This recipe cooks up fast, so it makes sense to have everything ready to go before you turn on the heat.
- While I used boneless pork chops for this recipe, bone-in chops would be a delicious substitute.
- Dredging the pork chops in seasoned flour promotes browning and will give your pork chops an appetizing color in a short amount of time.
- Pork chops cook quickly and are easy to over-cook. Simply sear the chops to give them color and allow them to gently finish cooking in the sauce. Adjust the time accordingly for thinner or thicker chops.
- Allow the mushrooms to fully release their liquid and begin to brown before adding the garlic to the pan. Keep in mind that wild mushrooms typically have less moisture than button mushrooms.