Cream of Mushroom Pork Chops

Name: Cast Iron Pork Chops with Cream of Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tbsp butter (can sub olive oil); 2 pounds boneless pork chops; 1 cup white mushrooms (sliced); 2-3 cloves garlic (minced); 1 shallot (minced); 3 tbsp flour; 2/3 cup white wine (dry); 2 cups chicken stock; 1/2 cup heavy cream; 1 cup freshly grated Parmesan cheese; salt and pepper (to taste); fresh rosemary, thyme or sage sprigs (optional)

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Skillet seared pork chops smothered in a rich, herbed cream of mushroom sauce. An elegant yet easy one pan meal in 30 minutes.

Pork chops in an iron skillet with mushrooms, sauce and herbs.

The best things about this dish are that it's made in one pan, in about 30 minutes.

These smothered pork chops in mushroom gravy are delectable served with vegetables, mashed potatoes, buttered noodles, or rice.

Ingredients

Pork chops- boneless pork chops, but you can also use bone-in pork chops, keeping in mind this will increase the cooking time.

White wine- use a dry wine such as pinot grigio; can substitute cooking wine if necessary.

Mushrooms- choose white button mushrooms or creminis mushrooms.

Parmesan- shredded off the wedge, or a Parmesano-Reggiano cheese rind.

Instructions

Remove pork chops from the fridge 30 minutes prior to cooking.

Pat dry with paper towels, and salt and pepper both.

Raw pork chops on a plate sprinkled with salt.

Heat a heavy skillet on medium-high heat. Add butter or oil.

Place pork chops one side down in the hot skillet and don't move them.

Don't move the pork chops while they cook on the first side, allowing a good sear to develop, for about 3-4 minutes.

Once a good, dark sear has developed on the first side, flip the pork chops to the other side and allow a sear to develop on that side, another 3-4 minutes.

Take the internal temperature of the pork chops to make sure they have come to 145 degrees in the center.

Once all the pork chops are done, allow them to rest on a plate. Do not cut into them so that the juices can distribute, resulting in a much more tender pork chop.

While the pork chops rest, sauté the mushrooms in the same pan until browned and their edges are crisped.

Remove the mushrooms from the pan onto a plate once they're cooked so that they don't get soggy.

Add the minced garlic and shallot. If necessary, add another tablespoon of butter.

Minced shallot and garlic in a skillet being sautéed.

Sauté until caramelized and fragrant, then sprinkle in the flour.

Flour added to sautéed shallot and garlic with butter in a skillet.

Whisk the flour into the butter until it becomes smooth and incorporated in the flour. It should form a thin, paste-like texture, called a roux.

A roux made from flour, butter, garlic and shallot in a skillet.

Pour in the stock and wine. Stir or whisk to combine with the roux until it is thoroughly mixed.

Pouring stock into a skillet of roux with minced shallot and garlic.

Add desired herbs and simmer the liquid for a few minutes until thickened.

Return the sauteed mushroom to the skillet.

Turn off the heat. Add the cream and Parmesan cheese. Stir to combine.

Cream and Parmesan cheese added to a mushroom soup base in a skillet.

Once the cream and Parmesan have been stirred into the mushroom gravy, add the seared pork chops back to the skillet.

Seared pork chops in a creamy mushroom gravy in a skillet.

FAQ's

How can I keep pork chops moist?

1. Take pork chops out of the fridge 30-45 minutes prior to cooking to come closer to room temperature.
2. Make sure the pan is completely heated before adding pork chops, to create a good sear that locks in juices and moisture.
3. Choose pork chops that are at least ¾ inch thick- so that they don't easily dry out during the searing process.
4. Use a digital thermometer to avoid overcooking the pork chops, which makes them dry.
5. Allow fully cooked pork chops to rest for at least 5 minutes before cutting into them, to allow the juices to distribute.

How do you know when pork chops are done?

You only need to cook pork chops until the internal temperature reaches 145 degrees Fahrenheit, according to this statement.

Should you wash the mushrooms?

You should only clean the mushrooms with a dry towel, and avoid soaking them in water, which makes them mushy. If you do lightly rinse them, allow them to air out as much as possible before cooking.

Recipe Notes

For a juicier, and often more flavorful pork chop, consider substituting bone-in pork chops for boneless.
Be sure to allow the pork chops to come closer to room temperature by removing them from the fridge and setting them on the counter 30-45 minutes prior to cooking.
Pat the pork chops dry with paper towels on both sides to remove excess moisture-this makes for a nice, crispy sear.
Don't overcrowd the pork chops in the pan, if there's not enough room to give them all at least a half inch space in between, fry them in batches.
Consider adding fresh rosemary or sage to the skillet once you've poured the liquids in, and simmer it the sauce for extra flavor.
Using a digital thermometer is the best way to ensure you cook the pork chops to the exact temperature you want, for juicy, perfect pork chops.
If you don't want to use wine, substitute the wine with more stock plus ½ teaspoon of white wine vinegar or a dollop of sour cream.

Boneless pork chops in mushroom gravy with rosemary and a spoon.

If you tried these cast iron pork chops, and liked the cream of mushroom sauce, leave a comment or a rating using the stars in the recipe card below to help other readers!

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