Pork Chops With Mushroom Sauce

Recipe by smashmac
READY IN: 50mins




  • For the chops:
  • Mix salt, paprika and pepper in a small bowl, rub onto chops.
  • Heat oil& butter (or Pam) in a large skillet over medium-high heat.
  • Brown chops 3 minutes per side.
  • Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
  • (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
  • Mushroom Sauce.
  • Melt butter over medium heat.
  • Add onion and garlic, saute until translucent, about 4 minutes.
  • Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
  • (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
  • Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
  • Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
  • (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
  • Most of the chop cook time was pretty passive, but the sauce was more active.