County Carb

Dinner

Pork Chops with Mushroom Cream Sauce

Golden seared boneless pork chops in a silky sauce of browned mushrooms, shallot, thyme and cream. A one-skillet dinner that is ready in 30 minutes.

  • Prep8 min
  • Cook22 min
  • Total30 min
  • Servings4
  • Net carbs*3.8 g
  • LevelMedium

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Seared pork chop covered in a creamy mushroom sauce with small brown mushrooms on a white plate
Photo: pittaya from Bangkok, Thailand, CC BY 2.0, via Wikimedia Commons

This is a cozy, bistro-style plate you can make on a Tuesday. Boneless pork chops sear until golden, then rest while sliced mushrooms brown in the same pan with butter, shallot and thyme. A little chicken broth lifts the browned bits, and heavy cream turns it all into a velvety sauce. Serve with mashed cauliflower or steamed green beans to catch every spoonful.

Give the mushrooms room and time. Spread them in one layer and leave them alone for 3 minutes before stirring. At first they release water and look soggy, but once that water cooks off they start to brown and turn nutty. Salt them only after they have color, because salt pulls out moisture early and slows the browning.

Ingredients

Makes 4 pork chops with sauce. Tap an item to check it off.

Equipment

  • 12-inch skillet
  • Tongs
  • Instant-read thermometer
  • Cutting board

Instructions

  1. Pat the pork chops dry. Season both sides with 1/2 teaspoon of the salt, the pepper and the garlic powder.
  2. Heat the avocado oil in a 12-inch skillet over medium-high heat. Sear the chops 4 to 5 minutes per side, until golden and 140°F in the thickest part. Move to a plate and tent with foil.
  3. Lower the heat to medium. Melt the butter, add the mushrooms in one layer, and cook without stirring for 3 minutes. Stir and cook 3 minutes more until browned. Season with the remaining salt.
  4. Add the shallot, garlic and thyme and cook for 1 minute until soft and fragrant.
  5. Pour in the broth and scrape up the browned bits. Simmer 2 minutes until reduced by half.
  6. Stir in the cream and simmer 2 to 3 minutes, until the sauce coats the back of a spoon.
  7. Return the chops and their juices to the pan. Spoon the sauce over them and simmer 1 minute, until the chops reach 145°F. Sprinkle with parsley and serve.

Estimated nutrition per serving

Calories
564
Total carbs
4.8 g
Fiber
1 g
Net carbs
3.8 g
Protein
37.3 g
Fat
44 g

*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.

Kitchen tips

  • Pull the chops at 140°F. They climb to a safe 145°F while they rest and finish in the sauce, and they stay juicy.
  • Cremini mushrooms work in place of white ones and give a deeper, earthier sauce.

Substitutions

  • Shallot → onion Same amount, finely chopped. Slightly sharper. Lowers the carb estimate a little.
  • Chicken broth → dry white wine Same amount. Brighter sauce. Simmer a minute longer to cook off the alcohol.
  • Boneless chops → boneless chicken thighs Same weight. Cook to 175°F. Lower in fat.

Swaps change the nutrition estimate shown above.

Storage and reheating

Fridge
Chops and sauce together in an airtight container, up to 3 days.
Freezer
Not ideal. Cream sauces can separate after freezing. If you do freeze it, use within 1 month and whisk the sauce while reheating.
Reheat
Warm covered in a skillet over medium-low heat for 6 to 8 minutes, adding a splash of broth if the sauce is thick.

Questions cooks ask

Is pink pork safe to eat?

Yes. The USDA safe temperature for whole cuts of pork is 145°F with a 3-minute rest. A light blush in the center at that point is normal.

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