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Bone-In Pork Chops with Portobello Mushroom Sauce

This is the perfect winter meal and it is easy to make.

Course Main Course
Keyword pork, garlic, chicken dinner, Pork chops, bone-in pork chops, French cut pork chops, meat, portobello mushrooms, portobello mushroom sauce
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2

Ingredients

  • 2 pork chops bone-in
  • ½ tsp. sea salt
  • ¼ tsp. black pepper freshly ground
  • 1 Tbs. olive oil
  • 4 Tbs. butter unsalted
  • 2 Lg. Portobello mushrooms sliced
  • 3 cloves garlic minced
  • ¼ cup chicken stock
  • 1 cup cream heavy¼
  • ¼ tsp. paprika

Instructions

  1. In a skillet over medium heat add the olive oil.

  2. Pat dry the pork chops and season both sides with salt and pepper.

  3. Sear pork chops on each side for 4 to 5 minutes until golden brown. (The internal temperature should be at least 145 degrees F. I use a digital thermometer.)

  4. Remove pork chops and plate with tin foil.

  5. Add 2 Tbs. of butter to the skillet and melt. Add the garlic and mushrooms and saute for 3-4 minutes.

  6. Mix in the cream and chicken stock. Stir continuously over low heat until it thickens - about 3 minutes.

  7. Return the pork chops to skillet and cook for 3 additional minutes flipping the chops over in the cream sauce.

  8. Plate the chops. Spoon the cream sauce over the chops and sprinkle with chopped parsley. Add additional salt and pepper to taste.