Smothered Pork Chops in Mushroom Sauce
These pork chops with a creamy mushroom sauce are quick to make and go great with a glass of Pinot Noir.
Ingredients
- 4 boneless pork chops
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 8 oz mushrooms, sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp flour
- 1 1/2 cups chicken broth
- 1/3 cup heavy cream
- Chopped parsley for garnish
Instructions
- Pat pork chops dry with a paper towel. Season all over with paprika, salt, and pepper.
- Heat 1 tablespoon of butter and the olive oil in a large pan over medium-high heat. Cook the pork chops until they have a golden brown crust on each side and reach and internal temperature of 135 degrees F. Remove pork chops and let them rest.
- Reduce heat to medium. In the same pan, add 1 tablespoon of butter and the mushrooms. Cook for 3 minutes or until they start to soften.
- Add the onions and the last tablespoon of butter and season with salt and pepper. Cook for 3 minutes or until onions are tender.
- Add garlic and stir frequently until it becomes fragrant. Then add flour and quickly stir for 30 seconds.
- Pour in the chicken broth and heavy cream and simmer for 2 minutes or until cream starts to thicken. Add salt and pepper if needed.
- Reduce heat to low and place the pork chops in the sauce. Simmer for 6-8 minutes to let the sauce impart flavors on the pork chops and help to tenderize them.
- Top with parsley and serve with your favorite side dish.