Pork Chops With Mushroom Sauce - Say Goodbye To Dry Chops!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are lower in fat and cost less than pork chops.

Season both sides of the pork chops with salt and black pepper.

Heat 2 tablespoons of olive oil in a large skillet until shimmering.

Add the pork chops to the skillet and cook until they reach an internal temperature of 135°F (57°C), then remove them from the pan and let them rest covered with foil.

In the same skillet, add 1 tablespoon of butter and let it melt.

Add 10 oz of sliced cremini mushrooms, 1 diced large shallot, and 3 grated cloves of garlic to the pan and sauté until the mushrooms release their liquid and it evaporates.

Pour in 8 oz of dry white wine and 12 oz of chicken stock, then add 3 sprigs of fresh thyme and stir.

Add the juices from the resting pork chops into the sauce and let it reduce for 7 to 10 minutes.

Stir in 1 teaspoon of apple cider vinegar and season the sauce with salt and pepper to taste.

Nestle the pork chops back into the sauce and let them sit for a couple of minutes to soak up the flavors.

Serve the pork chops with the mushroom sauce spooned over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens