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Savory Mushroom-Smothered Pork Chops

Tender, juicy boneless pork chops nestled under a luscious, creamy mushroom sauce make for an unforgettable, easy-to-prepare dinner option. Your taste buds will delight in these mouthwatering, savory pork chops.
3
30 min
TOTAL TIME
406
CALORIES
$3.12
PER SERVING
Savory Mushroom-Smothered Pork Chops
Ingredients
12 INGREDIENTS
4 SERVINGS
Fresh Parsley
1 tbsp fresh parsley
chopped
Olive Oil
2 tsp olive oil
Salt
1/2 tsp salt
Boneless Pork Chops
4 whole boneless pork chops
1-inch thick
Beef Broth
1 cup beef broth
Fresh Thyme
1 tsp fresh thyme
chopped
Cornstarch
1 tsp cornstarch
Heavy Cream
2 tbsp heavy cream
Black Pepper
1/4 tsp black pepper
Butter
1 tbsp butter
Garlic
2 cloves garlic
minced
Sliced Mushrooms
8 oz sliced mushrooms
Directions
9 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Heat the olive oil in a large pan over medium-high heat.
2
Season the pork chops on both sides with salt and black pepper.
3
Place the pork chops in the pan and cook for 6-8 minutes per side or until an internal temperature of 145°F is reached.
4
Remove the pork chops from the pan and place them on a plate; cover with foil and let them rest.
5
Add the butter to the pan to melt, then add the minced garlic and sliced mushrooms. Cook for 3-5 minutes or until mushrooms have softened.
6
In a small bowl, whisk together the beef broth and cornstarch. Slowly pour the mixture into the pan, stirring constantly.
7
Bring the sauce to a simmer and cook for 3-4 minutes or until just thickened.
8
Stir in the heavy cream and chopped thyme.
9
Pour the mushroom sauce over the pork chops and sprinkle with chopped parsley, then serve.
Health Info
Macros
3g
CARBS
22g
FAT
46g
PROTEIN
Allowed on these diets
GLUTEN FREE
LOW CARB
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?