Pork Chops with Creamy Mushroom Sauce
Craving a hearty and flavorful meal that's surprisingly easy to prepare? Look no further than these Pork Chops with Creamy Mushroom Sauce. This quick and delicious recipe is perfect for busy weeknights when you want a satisfying dinner on the table in no time.
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 bone-in pork chops about 1/2 inch thick, at room temperature
- Sea salt and freshly ground black pepper to taste
- 8 ounces white mushrooms , cleaned and sliced
- 2 tablespoons yellow onion , finely minced
- 2 cloves garlic , peeled and minced
- 2/4 cup chicken broth preferably organic
- 1/4 cup half-and-half room temperature
- 1/4 cup non-flavored full-fat Greek yogurt (room temperature)
- 3 tablespoons fresh parsley , stems removed and leaves finely chopped (divided)
- Optional: 1 teaspoon ground arrowroot for thickening the sauce
Instructions
- Heat the olive oil over medium-high heat in a large, heavy-duty skillet.
- Season the pork chops generously with salt and pepper. Add them to the hot skillet and brown for about 3-4 minutes on each side.
- Remove the pork chops from the skillet and set aside. Lower the heat to medium and add the sliced mushrooms. Cook until they release their juices (approximately 6-7 minutes), stirring occasionally. Add the minced onion and garlic, cooking for an additional 1-2 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the pork chops to the skillet, reduce heat to low, cover, and cook for about 8-10 minutes or until fully cooked.
- Transfer the pork chops to a serving plate and cover to keep warm. Stir in half-and-half Greek yogurt and two tablespoons of fresh parsley into the pan sauce until well blended. Heat through for another 1-2 minutes. Adjust the seasonings with additional salt and pepper if needed.
- Spoon the creamy mushroom sauce over the pork chops and garnish with the remaining parsley. Enjoy!