Creamy Mushroom Pork Chops

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Creamy Mushroom Pork Chops

Juliasalbum.com

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Ingredients

  • Pork chops
  • AD
  • 2lb pork loin chops boneless, 4 pork chops
  • 1teaspoon italian seasoning
  • ¼teaspoon salt
  • black pepper freshly coarsely ground
  • 2tablespoons flour (to make it gluten-free, use 1-to-1 or measure-for-measure gluten-free flour)
  • 2tablespoons olive oil
  • Mushrooms
  • 8oz mushrooms sliced, I used cremini
  • 1tablespoon olive oil
  • Cream sauce
  • 1.5cup heavy cream
  • 5cloves garlic minced
  • ½teaspoon paprika
  • 3tablespoons fresh thyme
Set base servings to enable scaling:

Directions

Sear pork chops

This recipe uses 2 lb of boneless pork chops which usually means 4 pork chops.

Season the pork chops with Italian seasoning, salt and pepper in a large shallow bowl. Sprinkle with 2 tablespoons of flour and dredge both sides of each pork chop in the flour.

AD

Heat an empty large, high-sided skillet (preferably cast-iron) over medium heat for 2 minutes. This allows the skillet to heat through. Add 2 tablespoons of olive oil. Add pork chops. Cook the pork chops on one side on medium heat for 5 minutes, without moving it. This allows the pork chops to sear.

Flip the pork chops over to the other side, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 145°F in the thickest part of the pork chop. Remove from heat. Remove the cooked pork to a plate.

Cook mushrooms

Add 1 tablespoon of olive oil on medium heat to the same cast-iron skillet. Add sliced mushrooms and sprinkle them generously with salt to taste.

Let them cook for about 3 or 5 minutes, without moving them. At this point, the mushrooms will release juices, give them one more stir for 1 minute on low-medium heat.

Remove ⅓ of the cooked mushrooms to a plate, leaving the remaining ⅔ in the skillet.

Make cream sauce

Add heavy cream, minced garlic, and ½ teaspoon paprika to the skillet with mushrooms.

Bring everything to a boil and reduce to low-medium heat. Cook for about 5 or 7 minutes on low-medium heat, with the sauce visibly simmering and bubbling (but not actively boiling) until the sauce acquires a nice color from the mushrooms and reduces a little bit. Remove from heat. Stir in half of the fresh thyme.

Assembly

Add back pork chops to skillet and reheat on low heat for several minutes.

AD

When ready to serve, divide the pork chops and the sauce among the plates.

Top with the reserved ⅓ of mushrooms (for presentation purposes) and the remaining fresh thyme. Season with salt and pepper, if needed.

Notes

Tip: For presentation purposes, do not spoon the sauce all over the pork chops. Do it sparingly so that they retain a golden brown seared look in some parts. Remove from heat.Make it GLUTEN-FREE using 2 tablespoons of gluten-free flour instead of regular flour. I tested this recipe with gluten-free 1-to-1 flour (Bob's Red Mill) and gluten-free measure-for-measure flour (King Arthur).

Nutrition

Info
791 kcalSaturated FatTrans FatMonounsaturated FatCholesterolSodiumCarbohydratesVitamin A

Source: https://juliasalbum.com/creamy-mushroom-pork-chops/