Best Pork Chops

By lihui

4 Person

35 Minutes

256 Calories

Pork chops mushroom cream sauce cooks in under 30 minutes! This meal is made with caramelized onions, baby Bella mushrooms and finished with a dash of heavy cream. Serve with Mock Mashed Potatoes and you have one tasty low carb dish! Mashed cauliflower makes a delicious—and, yes, healthier—a stand-in for potatoes.

Ingredients

1/4 c. Freshly grated Parmesan
1/4 c. Whole milk
1/4 c. Freshly chopped parsley, plus more for garnish
1 tbsp. Heavy cream
1 c. Low-sodium chicken stock
3 cloves Garlic, minced
16 oz. Baby bella mushrooms, sliced
8 sprigs Fresh thyme
4 tbsp. Butter, divided
4 Bone-in pork chops, 1" thick
1 head Cauliflower, cut into florets
Black pepper
Kosher salt
1 tbsp. Extra-virgin olive oil

Method

01

Season pork chops with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon butter, and olive oil. Add pork chops in batches and cook until lightly browned, 4 minutes each side, then remove from heat and cover with foil to keep warm.
02

Add thyme and mushrooms to skillet and cook 2 to 3 minutes without stirring, then add garlic and season with salt and pepper. Discard thyme stems and add chicken stock and heavy cream, breaking up any brown bits on the pan with a wooden spoon. Cook until reduced by half, 5 to 7 minutes, then stir in 1 tablespoon butter and chopped parsley.
03

In a large pot of salted boiling water, boil cauliflower until fork-tender, about 12 minutes. Drain, then return cauliflower to the pot and add milk and remaining 2 tablespoons butter. Using an immersion blender or food processor, puree cauliflower mixture. Stir in Parmesan and season with salt and pepper.
04

Serve mushrooms topped with cauliflower mash and pork chop. Pour any juice from pork chops over top and garnish with parsley.

Related Tags

Dinner Recipes

Healthy Recipes

Pork Chop Recipes

Best Pork Chops

4.2

( By lihui )

01 Information

Grade medium
Serving 4 servings
Calorie 256 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

1/4 c. Freshly grated Parmesan

1/4 c. Whole milk

1/4 c. Freshly chopped parsley, plus more for garnish

1 tbsp. Heavy cream

1 c. Low-sodium chicken stock

3 cloves Garlic, minced

16 oz. Baby bella mushrooms, sliced

8 sprigs Fresh thyme

4 tbsp. Butter, divided

4 Bone-in pork chops, 1" thick

1 head Cauliflower, cut into florets

Black pepper

Kosher salt

1 tbsp. Extra-virgin olive oil

03 Method

Step 1

Season pork chops with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon butter, and olive oil. Add pork chops in batches and cook until lightly browned, 4 minutes each side, then remove from heat and cover with foil to keep warm.

Step 2

Add thyme and mushrooms to skillet and cook 2 to 3 minutes without stirring, then add garlic and season with salt and pepper. Discard thyme stems and add chicken stock and heavy cream, breaking up any brown bits on the pan with a wooden spoon. Cook until reduced by half, 5 to 7 minutes, then stir in 1 tablespoon butter and chopped parsley.

Step 3

In a large pot of salted boiling water, boil cauliflower until fork-tender, about 12 minutes. Drain, then return cauliflower to the pot and add milk and remaining 2 tablespoons butter. Using an immersion blender or food processor, puree cauliflower mixture. Stir in Parmesan and season with salt and pepper.

Step 4

Serve mushrooms topped with cauliflower mash and pork chop. Pour any juice from pork chops over top and garnish with parsley.

04 Author