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Creamy Sauteed Mushrooms & Pan Seared Pork Chops

Creamy Sauteed Mushroom & Pan-Seared Pork Chops recipe From Sheila Inman AWE-HEALTH STYLES

4 Pork Chops
To tasteOlive Oil
To TasteUn-Salted Butter
1 Cup Mushrooms
4 Clove or to tasteGarlic
3/4 CupsHalf & Half
1/3 TspSalt
1/4 TspPepper
1/2 TeaspoonGarlic Powder
To TasteParsley
1/2 CupOnions
To TasteBroth of choice

Hi, Angels Working on Earth Family,

Today, I just happened to have most ingredients in my refrigerator. So, my measurements will be different than the recipe because it was a leftover day.

The food was delicious. I cooked the mushrooms so that they retained some snap! I think baked pork chops tend to be dried, so I pan-seared them first to retain the juiciness and then baked them in the oven till cooked through.
Then, I garnished it with parsley to bring out the color.


  • The first step is to season the chops with salt and pepper. Choose seasonings that you enjoy the best. Heat the oil and butter in a frying pan or skillet over medium-high until butter is melted.
  • When the pan is hot, sear the chops for about 3-4 minutes per side until golden browned. Make sure the center is cooked through. Then, transfer it to the oven.
  • Add the onions, chicken broth to taste, and mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. When mushrooms are browned, pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper to your taste.
  • Add the pan-seared and baked chops back into the sauce, and allow to simmer for a minute to heat through.
  • Garnish with parsley and serve immediately.

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