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Creamy Mushroom Pork Chops with Garlic and Thyme Sauce




4 bone-in pork chops

Salt and pepper to taste

2 tablespoons olive oil

8 ounces cremini or white mushrooms, sliced

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1/2 cup chicken broth

1 cup heavy cream

2 tablespoons butter

Chopped fresh parsley for garnish


Season the pork chops with salt and pepper on both sides.

In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, or until golden brown. Remove the pork chops from the skillet and set aside.

In the same skillet, add a bit more olive oil if needed. Add the sliced mushrooms and cook until they release their moisture and become golden brown.

Add the minced garlic and thyme to the mushrooms, sautéing for about 1 minute until fragrant.

Pour in the chicken broth and scrape any browned bits from the bottom of the skillet.

Reduce the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer for a few minutes until it thickens slightly.

Return the seared pork chops to the skillet, spooning some of the creamy mushroom sauce over them.

Continue to cook for an additional 10-15 minutes, or until the pork chops are cooked through. The internal temperature should reach 145°F (63°C).

Stir in the butter to finish the sauce, and adjust salt and pepper to taste.

Garnish with chopped fresh parsley before serving.

See also  Slow Cooker Faux Gumbo

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