I picked up some mushrooms and pork chops that were on sale at the grocery store this past weekend, so I went in search of a new recipe to try for dinner tonight. I ended up deciding on this delicious pork chop recipe with a mushroom cream sauce.
Michael and I both enjoyed this dish, and thought it made for a “homey” dinner when served with baked potatoes and broccoli. Although the recipe used pork chops, I think it would also be delicious with chicken.
- 2 boneless pork chops (if bone-in, remove the bone)
- 1-2 Tbsp vegetable oil
- 2 Tbsp butter, divided
- 1 medium onion, thinly sliced
- 1 clove of garlic, minced
- 8 oz. of baby bella mushrooms, thinly sliced
- Dash of sea salt
- Freshly ground black pepper, to taste
- 1 Tbsp all-purpose flour
- 1 cup of low-sodium chicken broth
- 1 Tsp deli-style mustard (or Dijon mustard)
- 3 Tbsp sour cream
- Chopped fresh parsley, as a garnish
Flatten the pork chops to a thickness of 1/2-inch and season both sides with pepper. Heat the vegetable oil in a large skillet and cook the pork chops for 3-4 minutes on each side, or until browned. Remove the pork chops to an oven-safe dish and keep warm in a low oven (about 200 degrees).
Add 1 Tbsp of butter to the same skillet and saute the thinly sliced onions for 7-8 minutes, or until soft and translucent. Add the remaining 1 Tbsp butter, minced garlic, and sliced mushrooms. Saute for 3-4 more minutes. Add salt, pepper, and 1 Tbsp of flour and gently stir to coat the mushrooms.
Stir in the chicken broth and mustard, then return the pork chops to the skillet. Reduce heat and simmer for 5-6 minutes, or until the broth is thickened and the pork chops are cooked through. Just before serving, stir in the sour cream and garnish with fresh chopped parsley.
Serve with potatoes or noodles. Enjoy!