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Pork chops and a creamy mushroom gravy all cooks in the same pan. Less dishes to wash!
Creamy Pork Chops: Cooks In One Skillet
One thing I hate is having a sinkful of dishes to wash. The older I get, the more I shy away from recipes–no matter how good they look–that seem to use every bowl, plate, cutlery and whatever to make it. The less I have to clean up the better in my opinion.
Since I like to keep cleanup to a minimum, I love meals that cook in one pot or skillet. This creamy pork chops dinner is one of them
Vary The Herbs
You can change the flavor of these creamy pork chops by just varying the herbs you use. Since it will have a different flavor it becomes something different each time you make it. I consider this a boon and a great recipe to have in your arsenal.
Thyme or savory is my herb of choice to use with pork. However, if you’re not too keen on those, sage is very nice too, but be careful with sage as it’s quite powerful. Start small and work your way up. Italian seasoning is nice too as is rosemary. Although with rosemary, follow the caveats for sage because it’s another powerful herb. Too much and it tastes medicinal.
Don’t Like Mushrooms?
That’s easy–leave them out. It’ll taste really good even without them.
But you can substitute other veggies for those mushrooms. Off the top of my head, peas would be a good choice. So would cut green beans or even asparagus. That way, you don’t have to dirty another pot making a side veggie.
Creamy Skillet Pork Chops with Mushrooms
- 6 boneless loin pork chops about 1-inch/2.5 cm thick
- 1 tbs olive oil
- 2 tbs butter divided
- 1/4 cup flour
- 10 oz fresh mushrooms sliced
- 1/2 tsp thyme or savory
- 2 cloves garlic finely minced
- 1/2 cup chicken stock
- 1/2 tsp Dijon mustard
- 1/2 tsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup heavy cream
- Pat pork chops dry.
- Add the oil and 1 tablespoon of the butter in a large skillet over medium heat. Dredge the chops in the flour and brown in the hot skillet. Cook each side until it’s golden brown and cooked through, about 10 minutes total time. The chops should be 140 F/60C at the thickest part. Remove the chops to a plate and cover with foil.
- Add the remaining butter to the same skillet, let it melt then add the sliced mushrooms. When the mushrooms start to release water, add the garlic and thyme. Continue cooking until the water has evaporated. Remove the mushrooms from the pan—you can put them on the same plate as the chops if you wish.
- Add the chicken stock, Dijon mustard and the lemon juice to the skillet. Let this reduce by 50%. Add the cream, stir well then add the chops and mushrooms back to the pan. Cook for about 5 minutes to heat through letting the cream reduce a bit— to the consistency of a thin gravy.