Entrée: United States – Pork Chops with Mushroom Cream Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bone-in pork chops, about 1.5 lb total (680 g total)
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
1 cup (100 g) sliced mushrooms
1 / 2 cup (120 ml) heavy cream
1 / 2 tsp (2.5 ml) dried thyme
Salt and pepper to taste

Show original ingredient measurements

4 bone-in pork chops, about 1.5 lb total (680 g total)
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
1 cup (100 g) sliced mushrooms
1 / 2 cup (120 ml) heavy cream
1 / 2 tsp dried thyme
Salt and pepper to taste

Instructions

1. Season the pork chops with salt and pepper.
2. In a large skillet, heat olive oil and butter over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side until browned. Remove from the skillet and set aside.
3. In the same skillet, add the mushrooms and cook until soft, about 5 minutes.
4. Stir in the heavy cream and dried thyme, scraping up any bits from the bottom of the pan. Cook until the sauce thickens slightly.
5. Return the pork chops to the skillet, spooning the sauce over them. Simmer for another 2-3 minutes to heat through.
6. Serve the pork chops with the mushroom cream sauce poured over the top.