Pork chops with this delicious mushroom sauce are excellent comfort food in many countries. It is also a pretty popular restaurant fare. It is easy to make and is regularly dished out at homes for comforting dinners. Also, this popular cut can be had with sauce, like this Skillet Pork Chops With Sour Cream, which comes packed with savory flavors but with a tang or give this Baked pork chops with Cajun Honey butter. Another tender cut of the animal that you bake and serve a delicious dinner in 30 minutes is Baked BBQ Pork Tenderloin.
Pork chops are cooked to perfection. Follow my timelines to sear the chops till the correct temperature and you get the nice crust on the outside and pink doneness in the center. The mushroom sauce compliments the pork chops very well as it has a creamy texture with complex flavors. It is a versatile sauce that you should have in your arsenal, and you can pair it with other grilled meats or roasted veggies.
A pork chop from the loin is usually treated with high heat as a standard. They are leaner and tender cuts of meat, and you can cook them in a few minutes of medium-high heat on both sides. Lamb chops are similar cuts from lambs, and I have used Mediterranean flavors in the marinade in this Pan-Seared Lamb Chop recipe to get them tender and flavorful. Another great tender cut from the animal is the pork tenderloin, a very lean cut with little to no fat. Season it with a great dry rub and brush a flavorful BBQ glaze to make a fast and delicious Baked BBQ Pork Tenderloin.
Bone-in chops – Always prefer bone-in over boneless. The bone that runs on the side of the chops helps distribute heat for even cooking and has more flavor too. Check for marbling – Marbling refers to thin, fat lines running through the meat. The more marbled a cut is, the more tender it will be. They also will have more flavor. Color – Check for the pinkish-red color of the meat. Avoid cuts that have a brown or grey color, which happens when the meat is past its prime. Thickness – We recommend getting cuts about 1 – 1 and 1/2 inches thick.
This sauce is a condiment that elevates any dish served. It is rich and velvety in texture and has earthy, savory, creamy, and cheesy flavors. Mushroom sauce is typically made by first sauteing mushrooms in butter. A roux is then prepared by stirring common flour in garlic and butter to prepare the base for the sauce. Wine and then stock (chicken or vegetable) are added to it to make the flavor base. It is often garnished with fresh herbs like thyme and rosemary. Mushroom has an earthy and umami taste that I find quite flavorful. I have used it in various recipes – Spicy Mushroom Chicken Pasta, Quick Garlic Butter Mushrooms, and Mushroom Gravy. Some of my other hit sauce recipes are Baked Meatballs In Garlic Butter Sauce, Salmon Pasta in Creamy Lemon Sauce, Instant Pot Chicken In Creamy Tomato Sauce, and Baked Tilapia In Lemon Garlic Sauce.
Pork chops with/without bone – Get pork chops about 1 to 1½ inches thick. Thick-cut chops need more time to season and cook in the skillet too. I believe bone-in pork chops always have more flavor and prefer that. Boneless pork chops are ok, too, but you should cook them for a few minutes less. Salt & black pepper – generously season the chops with them. Garlic powder – Garlic is the best aromatic in my world. Garlic powder is more intense and convenient, especially for rubs, than minced garlic or garlic cloves. Olive oil – is used to sear the pork chops.
Sear chops
On a heated heavy bottom skillet, sear the chops on each side with butter. Keep them aside. You may use a timer to sear them for exactly The next step is to make the roux. With more butter added to the skillet, saute aromatics like garlic first and then with flour. Add wine and let it simmer until it reduces to half. As the wine reduces, there won’t be any residual smell of the wine in the sauce. Next, add the rest of the ingredients to make the sauce. Let everything simmer for a couple of minutes. Add the cooked mushrooms along with their juice to the skillet now. Toss it around a few times. You can store pork chops with mushroom sauce in the refrigerator for 3-4 days. Pack them in air-tight containers or wrap them tightly with plastic wrap. You may also freeze pork chops for up to 3 months. Mark the wrapped packs or containers with the date of storage, so you can track how long they have been frozen. For frozen chops or sauces, on the day before you reheat, move them to the refrigerator section to thaw overnight. Like other creamy sauces containing dairy, the mushroom sauce might separate or have a grainy texture. This might also happen while reheating. To solve this, stir or whisk the sauce gently when you reheat it in a pan over low heat until you see the sauce become smooth. Serve the chops by pouring the sauce over them.
Potato – Grilled and seared meats like chops go well with mashed potato or potato wedges, or roasted potatoes. Rice – With a delicious sauce like this mushroom sauce, you can drizzle it over a bed of white or brown rice. Even quinoa is a good option. Salad – A dry salad will up the fiber content like these White bean salad with lemon vinaigrette, Fall Roasted Sweet Potato Salad, or Lemon Dill Potato Salad( No Mayo). Grilled veggies – Grilled or roasted veggies like Oven-roasted Brussels Sprouts, Roasted Lemon Pepper Zucchini, or Pecan Honey Roasted Carrot. Bread – A crusty bread like sourdough or Cheesy Garlic Bread is good for soaking the creamy sauce, and you can spoon the sauce with it.
