This cream of mushroom pork chops recipe features flavorful bone-in pan seared pork chops with cream pan sauce cooked in one skillet for an easy low carb weeknight meal.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
4thin, bone-in pork chops (1/2 inch each)
2 1/2tbspavocado oil (olive oil or bacon grease), divided
1/3cupdry white wine
1/3cupunsalted chicken broth
1/8tsppowdered dried sage
1/4tspfresh thyme leaves, chopped
salt and pepper
Let the pork chops come to room temperature for at least 20 minutes. This ensures they cook evenly and don't get tough. Then rub both sides of the pork with approximately 2 teaspoons of oil and season with salt and pepper. (My pork chops were 1/2 inch thick.) Mince the onion and garlic and chop the thyme. Pour the wine and chicken broth together in a small bowl.
Heat a large pan over medium high heat. When hot, add 2 -3 tsp. oil or enough to swirl and coat the bottom of the pan. The oil is hot when the surface shimmers. Add the pork chops to the pan and turn the heat down to medium. Cook for about 3 1/3 minutes per side. (If your pork chops are thicker or cold, add more cooking time.) Remove to a plate and tent with foil.
Add 1 tbsp of oil to the pan and swirl to coat. When the oil shimmers, add the mushrooms and stir to coat. Cook undisturbed for 2 minutes. Stir the mushrooms and add the onions and garlic to the pan. Cook for 1 minute and stir. Cook for an additional minute then add the wine and chicken broth scraping all of the brown bits off the bottom of the pan. Let simmer and reduce by half.
Add the heavy cream, powdered sage and fresh thyme, cooking until the sauce thickens (this is a thinner sauce). Season with salt and pepper to taste.
Either nestle the pork chops into the pan and bring to table or pour the mushrooms and sauce over the pork chops and serve. I served with aged cheddar cauliflower mash and sauteed greens with garlic.
Cream of Mushroom Pork Chops Recipe
Amount Per Serving
Calories 483Calories from Fat 360
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.