This dinner is weeknight perfection at its best!
The sauce is so rich, so umami! And the pork chops, take just minutes to cook. Serve it for company as well!! Just because it’s quick doesn’t mean it’s not absolutely phenomenal!
Creamy Pork Chops
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalorieskcal
Ingredients
4 pork chops, boneless or bone-in, around 1/2 inches thick
salt and pepper to taste
1 TBSP olive oil
2 TBSP butter
8 oz mushrooms, sliced
1/2 onion, chopped
1 TBSP flour
5 garlic cloves, pressed
1 1/2 cup chicken broth
2 tsp lemon juice
1 TBSP soy sauce
1 tsp hot sauce, or more to taste
1 TBSP grainy Dijon Mustard
1/3 cup heavy cream
1 TBSP parsley, for garnish
Directions
- Dry the outside of the pork chops with a paper towel. Season well with salt and pepper. Heat olive oil in a large heavy bottom pan. Fry the pork chops for about 4-6 minutes on one side, until nicely seared to deep golden brown colour. Flip the pork chops over and cook on the other side for just a minute, then remove to a plate and set aside. Your pork chops won’t be fully cooked just yet, but we’ll finish cooking them in the sauce in step 3.
- Melt butter in the same pan and add mushrooms. Cook for about 5-7 minutes until deep golden brown. Add onions and cook for 3 minutes until softened. Add flour and cook stirring constantly for about a minute to cook off the raw flour taste. Add garlic and cook for about 30 seconds. Pour in chicken stock, then add soy sauce, lemon juice, mustard, hot sauce. Bring to simmer stirring often.
- Allow to thicken slightly then add cream. Keep simmering for a few minutes until the desired consistency is reached. Taste and adjust for seasoning. Add the pork chops (golden side up) to the sauce with any of the accumulated juices on the plate. Allow them to simmer in sauce for about 5 minutes. (The timing will depend on how thick your chops are,) this will finish cooking the pork chops and allow them to absorb all those delicious flavours. Cook to your desired doneness. For me, I prefer to cook my pork chops more than the minimal suggested internal temperature of 145F. However, do not overcook them, make sure they are still tender and juicy. Serve with the sauce and garnish with parsley.
