Recipe : Pork Chops with Creamy Mushroom Sauce

These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs.

Ingredients

• 4 bone-in pork chops, ½- ¾ inch thick (about 2 pounds), trimmed
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil, divided
• ⅓ cup minced shallots
• 8 ounces sliced mixed mushrooms, such as cremini, shiitake & oyster
• ½ cup dry white wine
• ⅓ cup half-and-half
• ½ cup chopped fresh herbs, such as chives, tarragon and/or parsley

Directions

1. Sprinkle pork chops with ¼ teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops. 
2. Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining ¼ teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.

4 servings
Serving size: 1 pork chop & about ⅓ cup sauce
Per serving: 356 calories; 21 g fat(6 g sat); 1 g fiber; 6 g carbohydrates; 29 g protein; 21 mcg folate; 74 mg cholesterol; 3 g sugars; 0 g added sugars; 492 IU vitamin A; 6 mg vitamin C; 63 mg calcium; 1 mg iron; 362 mg sodium; 639 mg potassium

 

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