Tender, baked smothered Pork Chops with Creamy Mushroom Sauce. These juicy pork chops are covered in a rich and savory garlic mushroom sauce you will crave.
Ingredients
- 4 boneless pork chops at least 1.5 inches thick
- 1-2 tablespoons olive oil
- salt and pepper to taste
- 3 tablespoons butter
- 1 cup homemade chicken broth
- 1 cup heavy cream see note
- 1 cup sliced mushrooms
- 1 tablespoon freshly minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper reduce to 1/4 teaspoon if using ground black pepper
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3 tablespoons grated parmesan cheese, more for topping (optional)
Instructions
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Preheat oven to 375 degrees.
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Rub pork chops all over with a bit of olive oil. Season generously with salt and pepper on both sides.
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Melt 1 tablespoon butter in a large oven-safe skillet (see note) over medium-high heat.
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Once butter is melted, drizzle in 1 tablespoon oil. Add the pork chops to the pan and sear for about 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
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Add remaining butter, garlic and mushrooms to the skillet, saute about 2 minutes until browned.
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Stir in chicken broth, cream, salt and pepper, and parmesan cheese.
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Transfer pork chops back to the pan and spoon some of the liquid over the pork chops so they are moistened on all sides.
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Transfer to pre-heated oven. Bake for 20-25 minutes until cooked through and sauce is thickened, spooning liquid from the pan over the pork chops 2-3 times throughout.
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Spoon mushroom sauce from the pan over the pork chops, garnish with additional cracked black pepper, parmesan cheese, and fresh herbs if desired, and serve.
Notes
For a lighter version, you can substitute half and half for the heavy cream. The result will be delicious, though not as rich and creamy.
I added whole garlic cloves for added garlic flavor and aesthetic.
If you do not have an oven-safe skillet, you can complete steps 1-6 in a regular pan/skillet, then transfer the sauce and pork chops to a baking dish/casserole dish and bake as directed.
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