Creamy Garlic Parmesan Mushroom Pork Chops
Prep Steps
- 1 small yellow onion {do:dice}
- 8 oz baby bella mushrooms {do:chop}
- 4 cloves garlic {do:mince}
The Chops
Pat dry with paper towels...
- 4 thick cut pork chops, about 1 inch thick
Season both sides with salt and pepper, then sprinkle with...
- 1 tsp garlic powder
In a large, heavy skillet over medium-high heat, heat...
- 1 tbsp olive oil
- 1 tbsp butter
Sear the chops until golden brown and the inside reaches 145°F, 4–5 minutes per side. Set aside on a plate to rest.
Mushrooms & Onion
Lower the heat to medium and add...
- 1 tbsp butter
- 1 small yellow onion, diced
- 8 oz baby bella mushrooms{tip:Baby bella, cremini and brown mushrooms are the same mushroom: a young portobello. Stores just label them differently. White button mushrooms work too, with a milder flavor.}, chopped
Sauté, stirring occasionally, until browned and soft, 5–6 minutes. Add and cook until fragrant, about 1 minute...
- 4 cloves garlic, minced
The Creamy Parmesan Sauce
Pour in to deglaze the pan, then simmer until reduced by half, 2–3 minutes...
- 1/2 cup chicken broth
Stir in and simmer until it starts to thicken, about 3 minutes...
- 1 cup heavy cream
- 1 tsp Italian seasoning
Lower the heat and whisk in until melted and smooth...
- 1/2 cup grated parmesan cheese
Nestle the chops and any juices from the plate back into the sauce, spoon the mushrooms over the top and simmer 1–2 minutes to heat through. Serve right away.
