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Quick Notes: These easy Pork Chops in Creamy Mushroom sauce are perfect for an easy weeknight dinner. If you serve it with rice, the excess sauce is delicious, but it’s pictured here with a vegetable medley I threw together just to get rid of all the shit in my fridge.
Ingredients
- 4 boneless pork chops (you could do this with bone-in, but I prefer boneless.)
- 2 cups chopped white mushrooms
- 1 can cream of mushroom soup
- 1 cup heavy cream
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon onion powder
- salt and pepper to taste
- olive oil
Instructions
- in a (preferably, but not necessarily) cast iron pan, bring olive oil to temperature over high heat.
- Pat dry your chops and salt and pepper them on both sides. (I do this in the pan, but normal people do this stuff beforehand. Whichever works for you)
- Cook the chops on each side for about four minutes before reducing the heat to medium-high and moving the chops to the outside of the pan, leaving an open space in the middle.
- drop your mushrooms in the middle and saute. You can move them around to any open space really, but you want to cook them for 2 to 3 minutes until soft.
- In a bowl, mix together the sour cream, heavy cream, cream of mushroom soup, onion powder, and garlic.
- Dump all that delicious saucy shit in the pan and stir it up until the mushrooms are mushed in.
- Rotate the pork chops and remove from heat, but let them sit for about ten minutes in the residual heat in the skillet.
Notes
If you need to, or if your skillet is small, you can remove the cooked pork chops before sauteeing the mushrooms and return them to the pan before adding the sauce.
