This tender boneless pork chop recipe is cooked with hearty portobello mushrooms and sautéed in a rosemary and parsley cream sauce and garnished with fresh chives.
Serve this Pork Chop with Portobello Mushrooms recipe with a light salad.
Bought pork chops with the bone in? No problem. Up the cooking time a bit because the meat around the bone needs to cook a touch longer.
Don't like portobello mushrooms? Cool - any mushroom will work.
Serving Suggestion
Serve this Pork Chop with Portobello dish with a complementary recipe like:
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Things In My Kitchen:
- Splatter guard - lay it over the pan to protect your face and stove from grease splatters.
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Pork Chops with Portobello Mushrooms
EatSimpleFood.com
This tender boneless pork chop recipe is cooked with hearty portobello mushrooms and sautéed in a rosemary & parsley cream sauce and garnished with chives.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 Tbsp vegetable oil
- 4 (5 ounce each) boneless pork chops
- 1 ½ Tbsp unsalted butter, divided
- ½ cup onions, diced
- 2 tsp garlic, minced
- 2 large portobellos, diced
- 1 Tbsp fresh rosemary, chopped
- 2 Tbsp fresh parsley, chopped
- ½ cup heavy whipping cream
- ½ tsp salt, divided
- black pepper
- ¼ cup chives, sliced as garnish
Instructions
- Salt and pepper pork chops.
- Bring a large pan to medium-high heat and add vegetable oil to lightly coat the pan. Sear the pork on each side ~ 2-3 minutes or until brown. Remove from pan and set aside. You may need to sear the chops in two different batches if the pan is not big enough.
- Reduce heat to medium and add butter and onions. Cook ~ 3-4 minutes or until translucent. Add garlic and cook 1-2 minutes or until fragrant.
- Add mushrooms, rosemary, parsley, and ¼ teaspoon salt . Cook uncovered (stirring occasionally) ~ 7 minutes or until all the water from the mushrooms has evaporated and mushrooms begin to brown.
- Add pork and any juices back to pan. Cook uncovered ~ 5-8 minutes or until internal temperature of pork reaches 165F.
- Add heavy cream, bring to a light boil, and remove from heat. The sauce will thicken as it sits.
- Serve pork on plate and spoon sauce/mushrooms over. Add salt to taste and fresh chives as garnish. Happy Eating! Beckie
Joanne says
Hi Becky - is there a way for you to put a link so all I have to do is lick a button to print the recipe?
Joanne
beckie says
Hi Joanne! Sorry, just got your message. I'll look into this. Great suggestion! I'll post another reply when it's available. Thanks!
Joanne says
I crack myself up - I just reread my question and I really don't want to lick a button......
beckie says
hahaha! yes , I spoke with the web developer and he said that it would be very hard to make the blog that interactive!
Dom says
Excellent!
beckie says
Thanks Dom!