Creamy Mushroom Pork Chop Fall Dinner Recipe
Tender, juicy pork chops smothered in a rich, creamy mushroom sauce for an elegant fall dinner.
Ingredients
- 4 boneless pork chops 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz mushrooms sliced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried or fresh
- Salt and pepper to taste
Instructions
- Heat olive oil and butter in a skillet over medium-high heat.
- Season pork chops with salt, pepper, and garlic powder.
- Cook chops for 5-7 minutes on each side until golden brown and cooked through.
- Remove pork chops and set aside.
- Sauté mushrooms in the same pan for 2-3 minutes until softened.
- Add chicken broth, scraping up browned bits from the pan.
- Stir in heavy cream and thyme, cooking for 3 minutes until sauce thickens.
- Return pork chops to the pan and coat in sauce.
- Serve immediately, garnishing with fresh herbs if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 23g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 33g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Iron: 10%
- Vitamin C: 4%
- Calcium: 2%
- Potassium: 6%
Additional Notes/Tips
- Mushroom variety: Use a mix of mushrooms for extra flavor.
- For extra creaminess: Add a bit more heavy cream or a splash of white wine.
- Pairing idea: Serve with roasted potatoes or mashed cauliflower for the perfect fall plate.