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.