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Pork Chops with Portobello Mushrooms

Pork Chop on a plate with a green lettuce salad. Chunky Portobello Mushrooms on top of chop. On a white plate with a red glass of wine.
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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.

Ingredients

Units Scale
  • 1 Tbsp vegetable oil
  • 4 (5 ounce each) boneless pork chops
  • 1 1/2 Tbsp unsalted butter, divided
  • 1/2 cup onions, diced
  • 2 tsp garlic, minced
  • 2 large portobellos, diced
  • 1 Tbsp fresh rosemary, chopped
  • 2 Tbsp fresh parsley, chopped
  • 1/2 cup heavy whipping cream
  • 1/2 tsp salt, divided
  • black pepper
  • 1/4 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 tsp 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

Find it online: https://eatsimplefood.com/pork-chops-with-portobellos/