Best 2 Pork Chops In Garlic Mushroom Sauce Recipes

Pork chops are an incredibly versatile piece of meat, able to hold their own alongside strong flavors or shine in simpler preparations. Paired with a creamy, garlicky mushroom sauce, pork chops become an elegant yet easy weeknight meal. This classic combination can be customized to suit personal preferences, making it a great option for both adventurous eaters and picky palates alike.

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PORK CHOPS IN GARLIC MUSHROOM SAUCE

Pork Chops in Garlic Mushroom Sauce image

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Provided by April Broxton

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

Steps:

Season both sides of pork chops with paprika, salt, and pepper.
Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g

PORK CHOPS WITH MUSHROOM SAUCE

Pork Chops With Mushroom Sauce image

This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.

Provided by smashmac

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon salt
1/4 teaspoon paprika
1/4 teaspoon fresh ground black pepper
4 pork chops (originally called for "pork rib chops" I used boneless center cut chops)
2 tablespoons olive oil
1 tablespoon butter (I actually used Pam spray for oil and butter)
1 lemon, cut into wedges
1 tablespoon butter
1 small onion, diced
2 garlic cloves, minced
1 1/2 lbs button mushrooms, sliced 1/2 inch thick
1 teaspoon fresh thyme
1/2 teaspoonlemon, zest Anjou pear
1/2 cup white wine (had no wine, used sherry)
2 cups chicken broth (I only used about a cup)
1 cup heavy cream (I used about 1/2 cup Land O'Lakes Fat Free Half & Half)
1/2 teaspoon salt (didn't use)
1/2 teaspoon fresh ground black pepper (used a dash of cayenne instead)

Steps:

For the chops:.
Mix salt, paprika and pepper in a small bowl, rub onto chops.
Heat oil& butter (or Pam) in a large skillet over medium-high heat.
Brown chops 3 minutes per side.
Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
(Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
Mushroom Sauce.
Melt butter over medium heat.
Add onion and garlic, saute until translucent, about 4 minutes.
Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
(I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
(Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
Most of the chop cook time was pretty passive, but the sauce was more active.

Tips:

Choose the right pork chops: Look for bone-in pork chops that are at least 1 inch thick. This will help them stay juicy during cooking.
Season the pork chops well: Season the pork chops with salt, pepper, and garlic powder before cooking. This will help them develop a delicious flavor.
Cook the pork chops over medium heat: Cook the pork chops over medium heat for about 6-8 minutes per side, or until they are cooked through. This will help them stay tender and juicy.
Make the garlic mushroom sauce while the pork chops are cooking: This will help you save time and ensure that the sauce is ready when the pork chops are done.
Serve the pork chops with your favorite sides: Some popular sides for pork chops include mashed potatoes, green beans, and roasted vegetables.

Conclusion:

Pork chops in garlic mushroom sauce is a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can make sure that your pork chops are cooked perfectly and that the sauce is rich and flavorful. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!

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