I love to cook. I love the creative process of planning a meal and putting it together. The clean-up, however, is not my favorite. So I am always on the hunt for recipes that I can put together using as few dishes as possible, especially on busy weekdays. My cast-iron skillet is often my go-to choice to take a recipe from stove to table using the least amount of pots and pans possible. Here is my quick and easy recipe for One-Skillet Pork Chops Mushroom Cream Sauce.
Easy Pork Chops Mushroom Cream Sauce Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 4
Pork Chops Mushroom Cream Sauce Ingredients
- 4 pork chops (1 inch thickness)
- 1 pint of baby Portobello mushrooms or mushrooms of your choice sliced
- 1 medium onion sliced
- 2 cloves of garlic diced
- 4 TBSP flour
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 1/2 tsp paprika
- 1/2 TBSP dried rosemary
- 1/2 TBSP dried thyme
- 3 TBSP vegetable oil
- 2 TBSP butter
- 1 1/2 cups beef or chicken broth
- 3/4 cups heavy cream
Directions For Pork Chops With Mushroom Cream Sauce
In a heavy skillet (does not have to be cast-iron) heat the vegetable oil on medium heat. Mix flour salt, pepper, and paprika in a bowl; dredge the pork chops in mixture. When the skillet is pre-heated, add the pork chops and cook them for 4 minutes per side. The chops should have a nice brown sear. Remove the pork chops, cover with foil, set aside. Melt the butter in the skillet. Add the sliced onions with a dash of salt and sauté for two minutes. Be sure to scrap the bottom of the pan as you cook to get all the brown bits. Add the mushrooms and diced garlic, and sauté for another 5-8 minutes. Add the broth to the mushroom mixture simmer for two minutes. Stir in cream and simmer another minute. Add pork chops pack into the skillet, cover and simmer for 12-15 minutes.
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Quick and easy one skillet pork chops with mushroom cream sauce.
Ingredients
- 4 pork chops (1 inch thickness)
- 1 pint of baby Portobello mushrooms, washed and sliced
- 1 medium onion, sliced
- 2 cloves of garlic, diced
- 4 TBSP flour
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 1/2 tsp paprika
- 1/2 TBSP dried rosemary
- 1/2 TBSP dried thyme
- 3 TBSP vegetable oil
- 2 TBSP butter
- 1 1/2 cups beef or chicken broth
- 3/4 cups heavy cream
Instructions
- Mix flour salt, pepper, and paprika in a bowl; dredge the pork chops in mixture.
- In a heavy skillet heat the vegetable oil on medium heat. When the skillet is pre-heated, add the pork chops and cook them for 4 minutes per side. The chops should have a nice brown sear on both sides.
- Remove the pork chops, cover with foil, set aside.
- Melt the butter in the skillet on medium heat. Add the sliced onions with a dash of salt and sauté for two minutes. Be sure to scrap the bottom of the pan as you cook to get all the brown bits.
- Add the mushrooms and diced garlic, and sauté for another 5-8 minutes.
- Add the broth to the mushroom mixture simmer for two minutes.
- Stir in cream and simmer another minute.
- Add pork chops pack into the skillet, cover and simmer for 12-15 minutes.
- Remove from heat and serve.
I usually serve this dish with mashed potatoes and a green vegetable. The mushroom cream sauce is fantastic on potatoes. This is a great stick-to-your-ribs meal for cold nights. I hope you and your family enjoy this Pork Chops Mushroom Cream Sauce Recipe!
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Looks so easy and yummy! Thanks for sharing!