Pork Chops with Creamy Mushroom Sauce cover

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Pork Chops with Creamy Mushroom Sauce

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Ingredients

Warning0 allergens identified

Pork Chops with Creamy Mushroom Sauce

2 tablespoons olive oil

4 bone-in pork chops 1-1.5" thick

½ tsp salt

¼ tsp black pepper

16 ounces mushroomsstemmed and sliced

1 shallotpeeled and chopped

2 cloves garlicminced

½ cup bourbonMay sub with additional chicken stock

½ cup low sodium chicken stock

½ cup heavy cream

2 teaspoons fresh thymechopped

parsleyfreshly chopped

Instructions

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Instructions

Blot the pork chops dry, trim the fat as needed and season with salt and pepper.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook for 2-3 minutes per side or until golden brown and the chops release easily from the pan. Continue cooking, flipping the pork as needed, until the internal temperature reaches 145 degrees. Remove from heat, set aside on a plate and cover loosely with foil to keep warm.

If there is any fat in the pan from the pork, use it to cook the mushrooms. If not, heat an additional tablespoon of olive oil in the pan over medium. Add the mushrooms and cook for about 3 minutes until they begin to release their liquid, then add the shallots and cook for about 2 minutes more. Add the garlic and cook for 30 seconds longer or until the mushroom liquid has completely evaporated. Add additional oil to the pan if it becomes dry.

Add the bourbon and chicken stock to the mushroom mixture and scrape up the brown bits from the bottom and sides of the pan. Simmer and reduce by half about 5-7 minutes. Add the cream and thyme, and cook for 2-3 more minutes until the sauce has reached the desired consistency. Season with salt and pepper, to taste.

Add the pork chops back to the pan with the accumulated juices and coat with the mushroom cream sauce. Garnish with freshly chopped parsley if desired and enjoy!

Nutrition

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Tips & Tricks (5)

Pat Dry for Golden Crust 🏆
Pat pork chops completely dry with paper towels before searing—moisture prevents browning and creates steam instead of that restaurant-quality golden crust.
Don't Skip the Mushroom Sear 🍄
Sear mushrooms separately in batches without crowding the pan, allowing them to caramelize and develop deep umami flavor before adding to the cream sauce.
Deglaze for Maximum Flavor 🥃
After removing the pork chops, deglaze the pan with bourbon to lift all the browned bits (fond), creating a flavorful base that transforms the sauce from good to exceptional.
Temper the Cream Properly 🌡️
Add heavy cream slowly to the hot sauce off-heat, stirring constantly to prevent curdling and ensure a silky, luxurious texture without any grainy appearance.
Rest Meat Before Plating ⏱️
Rest the seared pork chops for 5 minutes before serving to allow juices to redistribute inward, ensuring they stay moist and tender rather than drying out when cut.