Main Dish

Creamy Mushroom Bone-In Pork Chops

Creamy Mushroom Bone-In Pork Chops

These rustic bone-in pork chops are packed with tons of flavor, and they are so quick and easy to prepare, made with perfectly cooked pork chops topping with creamy mushroom sauce. This pairs perfectly with just about any side dish you choose. This recipe is sure to become a new go-to family favorite!

Ingredients for this Recipe :

  • 3 tbsp extra virgin olive oil
  • 4 bone-in pork chops, approximately 1/2” thick, room temperature
  • Sea salt and freshly ground black pepper, to taste
  • 8 oz. white mushrooms, washed and sliced
  • 2 tbsp yellow onion, finely minced
  • 2 cloves garlic, peeled and minced
  • 3/4 cup chicken broth, preferably organic
  • 1/4 cup half and half, room temperature
  • 1/4 cup non-flavored, full-fat Greek yogurt, room temperature
  • 3 tbsp fresh parsley, stems removed and leaves finely chopped, divided
  • Optional: 1 tsp ground arrowroot (to thicken the sauce)

For best results, allow your pork chops and dairy ingredients to set at room temperature for 30 minutes or so before you begin cooking. Cooking meat right out of the refrigerator will take longer and your results will not be as consistent. Adding chilled dairy products to hot sauces can cause them to curdle.

Notes :

  • Actual cooking time will depend on how thick your chops are and their internal temperature when you start cooking them.
  • If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.

How to Make Bone-In Pork Chops :

Step 1:

Heat olive oil in a large, heavy-duty skillet over medium-high heat.

Step 2:

Season the bone-in pork chops on each side with salt and pepper to taste and add to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.

Step 3:

Remove pork chops from the pan and set them aside. Reduce heat to medium and add sliced mushrooms to the pan. Cook until mushrooms release their juices, approximately 6-7 minutes while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.

Step 4:

Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom. Add the pork chops back to the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.

Step 5:

Transfer chops to a serving plate and covers to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.

Step 6:

To serve, spoon mushroom sauce over the bone-in pork chops and sprinkle with additional parsley. Serve immediately.

Creamy pork chops recipe

Other Pork Recipes :

Boneless pork chops recipe – Boneless Pork Chops with Creamy Chive Sauce

Appetizer with Jalapeño Poppers – Bacon-Wrapped Jalapeño Poppers

Boneless pork recipe with maple syrup – Maple-Balsamic Boneless Pork Chops

Delicious pork chops recipe – Keto-Friendly Spinach Stuffed Pork Chops

Creamy Mushroom Bone-In Pork Chops

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Main Course American
Serves: 4
Prep Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes

Perfectly cooked bone-in pork chops, topping with creamy mushroom sauce make an amazing main dish, perfectly pair with just about any side dish you choose.

Ingredients

  • 3 tbsp extra virgin olive oil
  • 4 bone-in pork chops, approximately 1/2” thick, room temperature
  • Sea salt and freshly ground black pepper, to taste
  • 8 oz. white mushrooms, washed and sliced
  • 2 tbsp yellow onion, finely minced
  • 2 cloves garlic, peeled and minced
  • 3/4 cup chicken broth, preferably organic
  • 1/4 cup half and half, room temperature
  • 1/4 cup non-flavored, full-fat Greek yogurt, room temperature
  • 3 tbsp fresh parsley, stems removed and leaves finely chopped, divided
  • Optional: 1 tsp ground arrowroot (to thicken the sauce)

Instructions

1

Heat olive oil in a large, heavy-duty skillet over medium-high heat.

2

Season pork chops on each side with salt and pepper to taste and add to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.

3

Remove pork chops from the pan and set them aside. Reduce heat to medium and add sliced mushrooms to the pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.

4

Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom. Add the pork chops back to the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.

5

Transfer chops to a serving plate and covers to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.

6

To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.

Notes

If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.

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