Pork Chops with Creamy Mushrooms

Smother pan-seared pork chops in a mushroom sauce finished with sour cream and parsley.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4
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Ingredients

2 tablespoons olive oil

4 center cut boneless pork chops, about 1-inch thick (about 1 1/4 pounds total)

Kosher salt and freshly ground black pepper

4 ounces mixed sliced mushrooms

1/2 red onion, chopped

1 garlic clove, finely chopped

1/4 cup brandy or white wine

1/4 cup low-sodium chicken broth

3 tablespoons sour cream

1 tablespoon chopped fresh flat-leaf parsley

Steamed green beans, for serving, optional

Directions

  1. Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
  2. Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
  3. Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.