Pork Chops With Creamy Mushroom Sauce

By foodiva

Ingredients

• Creamy Mushroom Sauce:
• 4 4
• pork chops, bone in or boneless
• (about 1-inch thick)
• 1 1
• teaspoon
• Seasoning salt
• (adjust to your taste)
• 1 /3
• teaspoon
• cracked black pepper
• 2 2
• tablespoons
• olive oil
• 2 2
• tablespoons
• unsalted butter
• 1 1
• cup
• sliced brown mushrooms
• 2 2
• tablespoons
• fresh chopped parsley,
• divided
• 1 1
• tablespoon
• fresh chopped thyme
• 4 4
• cloves
• garlic
• crushed
• 3 /4
• cup
• reduced fat cream or half and half,
• (heavy cream or evaporated milk)

Details

Adapted from cafedelites.com

Preparation

Step 1

Instructions

Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.

When pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.

Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.

Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper, to your taste.

Add the chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.