Description
Savor tender, juicy pork chops smothered in a rich, creamy mushroom and Swiss cheese sauce. This easy skillet recipe combines seared pork chops with sautéed mushrooms, garlic, and a luscious cream sauce, perfect for a comforting weeknight dinner.
Ingredients
Scale
Pork Chops
- 4 boneless pork chops
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
Sauce
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 2 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Pork Chops: Heat olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper. Sear them for 4-5 minutes on each side until a golden-brown crust forms. Remove the pork chops and set aside.
- Sauté Mushrooms and Aromatics: In the same skillet, add sliced mushrooms and sauté for about 5 minutes until browned. Add minced garlic and dried thyme, cooking for another minute to release their flavors.
- Create the Cream Sauce: Pour in chicken broth and heavy cream, stirring constantly. Let the mixture simmer for 3-4 minutes until it thickens slightly.
- Melt the Cheese and Simmer Pork Chops: Stir in shredded Swiss cheese until melted and combined. Return the seared pork chops to the skillet, coating them with the sauce. Simmer for an additional 5 minutes to heat through and meld flavors.
- Serve: Transfer pork chops to serving plates, spoon mushroom sauce over the top, and garnish with fresh parsley.
Notes
- For a lower fat option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Use bone-in pork chops for added juiciness if desired; adjust cooking time accordingly.
- Fresh thyme can be used instead of dried thyme for a more vibrant herb flavor.
- Serve with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
- Ensure pork chops reach an internal temperature of 145°F (63°C) for safe consumption.
