I love pork. It’s “the other white meat” as they say in the ads. It is relatively lean and goes on sale here in Michigan quite often. For dinner we had this delightful Pork topped in a Creamy White Sauce with plenty of fresh mushrooms. It was so tender and good, I guess that comes with not eating a lot of meat lately. The succulent chops were paired with a mashed potatoes and caramelized onions. The veggie was a nice honey roasted carrot dish cooked al dente. A crispy endive salad with a bit of vinegar and oil topped off the meal. The only key ingredient I missed was a nice wine. What kind of wine would you have chosen?
More pork chops can be found at Secret Pork Chops Your Family Will Love.
Pork Chops in Creamy Mushroom Sauce
Ingredients
- 4 center cut or butterfly pork chops 1/2-3/4 inch thick, trimmed
- 1/2 teaspoon salt divided
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil divided
- 1/3 cup minced shallots
- 8 ounces sliced mixed mushrooms such as cremini, shiitake & oyster
- 1/2 cup dry white wine
- 1/3 cup half-and-half
- 1/2 cup chopped fresh herbs such as chives, tarragon and/or parsley
Instructions
- Sprinkle pork chops with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
- Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
Thanks for sharing this delicious recipe at the What’s for dinner party! Have a great weekend.
I am grateful to be allowed to share Helen. Enjoy your week.
I love stuff like this, and I’m always looking for new ways to try pork chops. Thank you for sharing!
I am glad you like the pork chop recipe Cherryl. I can always do with another one myself! Enjoy your evening.
Pork chops and gravy – the ultimate comfort food! This looks incredible!
I agree Kay. Pork and gravy remind me of mom in the kitcehn. Enjoy your evening.
This looks so tasty Marilyn. I could eat it for brunch!! Yum.
Thanks for sharing at Last weeks Creative Mondays 🙂 Hope you can join us tomorrow.
Thank you Claire. I am glad you like this pork chop recipe! Enjoy your evening.
This looks delicious and comfort-food-y! Pinning! 🙂
#inspirememondaylinkup
Thank you Jennifer. I just love these chops too. Enjoy your evening.
We LOVE pork too down here in the south! This looks yummy !
Wanted to let you know I saw this on the Dishing It & Digging It Blog Hop!
Thank you Melissa! I love #DIDI linkup. Have a great week!
I just have to chop the mushrooms a bit smaller for my older daughter to eat them lol. She was loving something I made until her sister said “Mom, what are these? Are they mushrooms?” Yup she went from enjoying it to being full. 3 of us will eat them knowingly and one doesn’t.
I am always looking for new ways to make pork chops, thank you!
You are welcome Dawn. That is why I like that Reisagna pan. I can use it for anything and don’t have the hassle either cooking something first for someone else. It makes life easier. And glad you like those chops. Enjoy your weeekend!