One-Skillet Creamy Mushroom Pork Chops

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 4 (about 2 lb) bone-in pork chops, 1-inch thick
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 12 oz, sliced cremini mushrooms
• 1 large, minced shallot
• 3, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1/2 cup dry white wine or chicken broth
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 12 oz, trimmed green beans

Instructions

1. 1Pat the pork chops completely dry. Season both sides evenly with salt, pepper, and the garlic powder. Let them sit at room temperature 10 minutes while you prep the vegetables.
2. 2Heat olive oil and butter in a large 12-inch skillet over medium-high heat until the butter foams. Add the chops and sear 4–5 minutes per side without moving until a deep golden crust forms and internal temperature reaches about 140°F; transfer to a plate and tent loosely with foil.
3. 3Reduce heat to medium. Add the remaining oil and butter. Add the mushrooms in a single layer and cook undisturbed 3 minutes, then stir and cook another 3–4 minutes until deeply browned and their liquid has evaporated.
4. 4Stir in the shallot, garlic, thyme, and remaining salt; cook 1 minute until fragrant. Pour in the wine (or broth) and scrape up all the browned bits, letting it reduce by half, about 2 minutes.
5. 5Add the chicken broth, heavy cream, and Dijon. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning.
6. 6Meanwhile, in a separate small skillet or the microwave, steam or sauté the green beans with the remaining butter, salt, and pepper until bright green and tender-crisp, about 5–6 minutes.
7. 7Return the pork chops and any accumulated juices to the creamy mushroom sauce. Spoon sauce over the tops and simmer gently 2–3 minutes more until the chops reach 145°F internally and are heated through.
8. 8Sprinkle with parsley, plate each chop with a generous ladle of mushroom sauce and a side of buttery green beans, and serve immediately.