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Creamy Skillet Pork Chops with Mushrooms
Great tasting and quick pork chop dinner
- 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.
Serving: 1chop | Calories: 437kcal | Carbohydrates: 8g | Protein: 32g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 536mg | Potassium: 715mg | Fiber: 1g | Sugar: 1g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg