Bored of chicken? This pork chop recipe is a delicious change of pace

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When they’re cooked right, pork chops are wonderfully juicy and flavorful. This recipe brings it home. To make them, you sear the chops in a hot pan and then smother them in a luscious, creamy sauce that’s loaded with flavor from mushrooms, onions, garlic, butter and cream.
Returning the pork chops to the pan and letting them simmer in the sauce is what makes them tender and flavorful, so don’t rush this step. You can use any mushrooms you happen to have on hand, including plain button mushrooms or fancier ones like portobellos and cremini. Serve noodles or bread alongside so you have something to soak up all the delectable sauce.
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Cooktop Cove
Pork chops in mushroom sauce
4
10 minutes
25 minutes
35 minutes
4 boneless pork chops, about ½-inch thick
¾ teaspoon kosher salt, plus a pinch, divided
¼ teaspoon freshly ground black pepper, plus a pinch
½ teaspoon paprika
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
8 ounces button or cremini mushrooms, sliced
½ onion, finely diced
2 garlic cloves, minced
1 tablespoon flour
1 ½ cups chicken broth
1/3 cup heavy (whipping) cream
2 tablespoons chopped fresh parsley, for garnish
Season the pork chops on both sides with the salt, pepper, and paprika.
Melt 1 tablespoon of the butter with the oil in a large skillet over medium-high heat.
Add the pork chops to the pan in a single layer. Note: Do this step in batches if you don't have a pan large enough for all four chops to fit without crowding the pan. Cook them until golden brown on both sides, about 2 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
Add 1 tablespoon of the remaining butter to the skillet along with the mushrooms. Cook, stirring frequently, until browned, about 5 minutes.
Add the remaining tablespoon of butter and the onions, along with a pinch of salt and pepper. Cook, stirring frequently, until the onions are softened, about 5 minutes.
Add the garlic and cook, stirring, for 30 seconds more.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 30 seconds more.
Add the broth and cream, and let simmer for about 2 minutes, until the sauce thickens a bit.
Return the pork chops to the skillet and spoon the sauce over them to cover.
Reduce the heat to low and let simmer for 6 to 8 minutes more, until the chops are tender.
Serve hot, garnished with parsley.
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