This Pork Chops in Creamy Mushroom sauce will simply melt in your mouth! Delicious!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season both sides of the pork chops with salt, pepper, and smoked paprika.

Sear the pork chops in vegetable oil and set aside on a plate.

Add more oil to the skillet and sauté the mushrooms for 3 minutes on medium/high heat.

Add chopped onion to the skillet and cook for 2-3 more minutes, adding more oil if needed.

Add fresh thyme and minced garlic; sauté for 1-2 minutes more.

Pour in 1 cup of heavy cream and 1 cup of chicken stock.

Add 1 teaspoon of dry oregano and season with salt and pepper.

Stir in 0.7 cup of parmesan cheese and 1.5 tablespoons of Dijon mustard.

Return the pork chops to the skillet, including the juices from the plate.

Cover and cook in a preheated oven at 356F/180C for 15 minutes with the lid on, then 15 minutes without the lid.

To thicken the sauce, mix 1 or 2 teaspoons of cornstarch with water and add it to the sauce at the end.

Serve with mashed potatoes topped with bacon bits and cabbage salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens