Rule #171: A delicious dinner can be just 30 minutes away.
I don’t think anything can go wrong when your dinner consists of pork chops, mushrooms, wine, and a little cream. This delicious, creamy sauce paired with the savory, seared pork chops makes for one heck of a meal. You can have this little bundle of happy tummy goodness on the table in about 30 minutes, too!
First, mix together the rub for the pork chops. Just a little garlic powder, paprika, Kosher salt, and black pepper.
Sprinkle them over one side of the pork chops and rub it in.
Melt some butter and olive oil in a large skillet or Dutch oven over medium-high heat. Sear the seasoned side of the pork chops until browned (about 5 minutes).
Sprinkle the other side of the pork chops with the remaining rub.
Once both sides of the pork chops are browned, remove them to a plate.
In the same Dutch oven or skillet, melt a little more butter. Add in some sliced mushrooms. Sauté until softened, about 5 minutes.
Add in some minced garlic, cook another minute.
Sprinkle on some Italian seasoning, then stir to combine.
Add in some dry white wine (we like chardonnay best). Scrape up the browned bits from the bottom of the pan, and cook until the wine reduces a bit (about 3 minutes).
Lower the heat to medium-low, and add in some heavy cream. Cook another few minutes.
While the cream is thickening in the sauce, make a slurry with chicken stock and cornstarch.
Pour the slurry into the sauce, cook a few more minutes, then add the pork chops back to the pot along with any juices from the plate. Cover and cook until the pork chops are cooked through (5-10 minutes).
Garnish with freshly chopped parsley! Here are some ideas for sides to go with your yummy, mushroom-y, creamy, wine-filled pork chops:
Garlic and Mushroom Pork Chops in Creamy White Wine Sauce
½ tsp. paprika
1 tsp. garlic powder
1 tsp. Kosher salt
¾ tsp. freshly ground black pepper
4 boneless pork chops, trimmed of fat
4 tbs. unsalted butter, divided (2 tbs. + 2 tbs.)
2 tbs. extra-virgin olive oil
16 oz. baby bella mushrooms, sliced
3 garlic cloves, minced or pressed
½ tsp. Italian seasoning
½ cup dry white wine (like Chardonnay)
1 cup heavy cream
1 cup chicken stock
1 heaping tbs. cornstarch
Flat-leaf parsley, chopped, for garnish
Combine paprika, garlic powder, salt, and pepper. Sprinkle evenly over one side of the pork chops. In a large Dutch oven or skillet, heat 2 tbs. butter and olive oil over medium-high heat until the butter melts. Place the seasoned side of the pork chops down into the skillet. Season other side of pork chops with remaining rub. Brown the pork chops on both sides (about 5 minutes per side). Remove pork chops to a plate.
In the same Dutch oven or skillet, melt the remaining 2 tbs. butter. Add in the mushrooms and cook until softened (about 5 minutes). Add in the garlic, cook until fragrant (about 1 minute). Sprinkle the Italian seasoning over top, stir to combine, then add in the wine. Allow to simmer and reduce for about 3 minutes, stirring occasionally to scrape up the browned bits from the bottom of the skillet.
Lower the heat to medium-low and add in the cream. Stir to combine and cook an additional 3 minutes. In a small bowl, whisk together the chicken stock and cornstarch to make a slurry. Add to the mushroom sauce, stirring to combine. Cook an additional 5 minutes until thickened. Add in the pork chops plus the juices from the plate, cover, and simmer until pork chops are cooked through (about 5-10 minutes).
Garnish with chopped parsley.