Pan-Seared Pork Chops In Mushroom Sauce
My family and I have been obsessed with these pan-seared pork chops! The sauce is what really makes them so delicious. I have been loving creamy sauces lately and this one is my new go-to. My dad said they were some of the best ones he’s ever had and that is saying a lot considering he loves to cook meat.
Making pork chops in a skillet is much easier than you think and takes less than 30 minutes. I like to add mushrooms, spinach, and onions for extra vegetables. There are many different ways to make pork chops but this is hands down my favorite recipe.
My little brother is not a fan of spinach or mushrooms but can not taste them at all so this is perfect for little ones at home
Brining Pork Chops
I did not brine the pork chops in this recipe but if you have the time I recommend doing so. This will help lock in the moisture and flavor. You can combine 2 tablespoons of salt, 2 tablespoons of brown sugar, and 2 cups of water.
Add pork chops into the brine and put in the refrigerator for at least 30 minutes. Make sure to rinse well before cooking and then pat dry.
Bone-in or Boneless
I have made this recipe with bone-in and boneless pork chops and my favorite was with the bone in. The meat is much more tender and holds a lot more flavor than when they are boneless.
Boneless pork chops are very lead since most of the fat has been cut off however that is what makes them more flavorful. When you are making pan-seared pork chops I recommend bone-in so keep them from drying out because they cook quickly.
How to keep pork chops tender
You want to make sure you are buying bone-in pork chops if you want them to be tender as possible. Porkchops are quick to make but also easy to overcook. I like to cook them in a pan for about 4-6 minutes on each side then check the internal temperature.
Best Sides for Pork Chops:
White or Brown Rice
Salad
Zucchini Noodles
Vegetables
Pan Seared Pork Chops in Mushroom Sauce
Ingredients
- 4 pork chops bone-in or boneless
- 2 tbsp avocado oil
- 2 tbsp butter
- 8 oz mushrooms white or brown
- 1 small onion
- 2 garlic cloves minced
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp Italian seasoning
- salt and pepper to taste
- 1/2 cup chicken broth
- 1/3 cup heavy whipping cream
- 1 cup baby spinach
- 1/4 cup parmesan cheese optional
- 1 tbsp fresh parsley
Instructions
- Heat oil and 1 tbsp of butter in a large pan over medium-high.
- Pat dry pork chops, season with salt and pepper on both sides.
- Sear in pan 3-4 minutes on each side until golden brown.
- Remove pork chops from pan and set aside.
- Melt leftover butter in the same pan, add mushrooms, garlic, onions, Italian seasoning, salt, pepper, and red pepper flakes. Cook, until mushrooms and onion are tender.
- Add in chicken stock and reduce heat to low.
- Add in heavy whipping cream.
- Bring to a slight simmer.
- Add spinach and allow to wilt into the sauce.
- Stir in parmesan cheese into the sauce.
- Add pork chops into the sauce and sprinkle fresh parsley.
