Pork Chop with Mushroom Sauce
Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 1-2 pork chops, bone in or boneless (about 1-inch thick)
- half tsp. seasoning salt (adjust to your taste)
- 1 tbsp. cracked black pepper
- 1 tbsp. olive oil
- 150gr\5oz unsalted butter
- 2 tbsp. For Creamy Mushroom Sauce:
- 1 tbsp. sliced brown mushrooms
- 4 fresh chopped parsley, divided
- 200gr\7oz fresh chopped thyme
- cloves garlic crushed
- reduced fat cream
Preparation
- Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.
- When the pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.
- Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.
- 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 chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.
- Optional side: boiled cauliflower 300gr\10oz (+75 cal) or steamed veggies of your choice.
