If you’re looking for a quick and tasty one-pan dinner, these skillet-seared pork chops smothered in a creamy mushroom sauce are about to become your new favorite. Ready in under 30 minutes!
INGREDIENTS
- 4 bone-in pork chops (1½ inches thick)
- 1 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons salted butter
- 2 pounds cremini mushrooms, trimmed and halved
- 3 garlic cloves, minced
- 1 cup dry white wine
- 2 tablespoons fresh thyme, minced
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 lemon, halved
- 2 tablespoons fresh chives, chopped
METHOD
- Pat the pork chops dry with paper towels, then season with salt and pepper.
- In a large, heavy-bottom skillet, heat olive oil over high heat until it just starts to smoke. Working in batches, add the pork chops and cook for 3 minutes without moving. Flip and cook for another 3 minutes, repeating the process and flipping until the internal temperature reaches 160°F, about 15 minutes total. Transfer the pork chops to a serving platter and cover with foil to keep warm. Repeat with remaining pork chops.
- Lower the heat to medium, then add the butter to the skillet. Once melted, add the mushrooms and cook until softened and browned, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the wine and thyme, bringing the mixture to a simmer. Cook until the liquid is reduced by half, about 5 minutes. Stir in the heavy cream and mustard, simmering until the sauce is thick enough to coat the back of a wooden spoon, approximately 4 minutes. Season with salt and pepper to taste.
- Return the pork chops to the skillet, spooning the sauce over them to coat. Squeeze lemon juice over the top and garnish with chives. Serve immediately, dividing among 4 plates.
NUTRITION INFO (PER SERVING)
- Calories: 538
- Protein: 30 g
- Carbohydrates: 13 g
- Total Fat: 37 g
- Dietary Fiber: 2 g
- Cholesterol: 128 mg
- Sodium: 761 mg
- Total Sugars: 5 g
