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 taste | Olive Oil |
To Taste | Un-Salted Butter |
1 Cup | Mushrooms |
4 Clove or to taste | Garlic |
3/4 Cups | Half & Half |
1/3 Tsp | Salt |
1/4 Tsp | Pepper |
1/2 Teaspoon | Garlic Powder |
To Taste | Parsley |
1/2 Cup | Onions |
To Taste | Broth 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.
DIRECTIONS
- 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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