Rustic Pork Chops with Creamy Mushroom Sauce
These rustic pork chops are packed with tons of flavor! They’re also quick and super easy to prepare! This recipe is sure to become a new family favorite!
- 3 T. extra virgin olive oil
- 4 bone-in pork chops, approximately 1/2” thick
- Sea salt and freshly ground black pepper, to taste
- 8 oz. white mushrooms, rinsed and sliced
- 2 T. yellow onion, finely minced
- 2 cloves garlic, peeled and minced
- 3/4 c. chicken broth
- 1/4 c. half and half, room temperature
- 3/4 c. non-flavored, full-fat Greek yogurt
- 3 T. fresh parsley, stems removed and leaves finely chopped, divided
- Optional: 1 tsp. ground arrowroot (to thicken sauce)
Tip: For best results, allow your pork chops and dairy ingredients to set at room temperature for 30 minutes or so before you begin cooking.
- Heat olive oil in a large, heavy-duty skillet over medium-high heat.
- Season pork chops on each side with salt and pepper to taste then add to the hot skillet.
- Brown pork chops on each side, approximately 3-4 minutes per side.
- Remove pork chops from pan and set aside.
- Reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally.
- Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.
- De-glaze the pan by adding the chicken broth and scraping up the brown bits on the bottom.
- Add the pork chops back to the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.
- Transfer chops to a serving plate and cover to keep warm.
- While the chops rest, stir in the half and half, Greek yogurt, and 2 T. fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
- To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.
Tip: If you prefer a thicker sauce, combine 1 tsp. of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.