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Pan Seared Pork Chops in Creamy Sauce

Pan Seared Pork Chops in Creamy Sauce
I love a good pork chop, and when you pair it with a rich creamy sauce and some fresh herbs, it's a match made in heaven. The key is to cook the pork just right, so it stays juicy and tender. I like to serve it with some steamed green beans on the side - their crunch and bitterness cut through the richness of the sauce perfectly. This dish is a staple in my kitchen, and I think it's because it's just so comforting and satisfying to eat. It's perfect for a weeknight dinner or a special occasion.
Ingredients
  • 1 lb (450g) pork chops
  • 8 oz (225g) mushrooms (button or cremini)
  • 500 ml (2 cups) heavy cream
  • 3 tbsp (45g) butter (2 tbsp + 1 tbsp)
  • 250g Green beans
  • 2 tsp (10g) salt and spices (1 tsp salt, 1 tsp garlic powder, 1/2 tsp black pepper)
  • Fresh parsley
Instructions

1. Preheat oven to 375°F (190°C).

2. Season pork chops with salt garlic powder and black pepper.

3. Heat 2 tablespoons of butter in a non-stick skillet over medium-high heat. Add mushrooms and cook until golden brown about 3-4 minutes.

4. Remove mushrooms from skillet and set them aside.

5. Add remaining 1 tablespoon of butter to skillet and add pork chops. Cook for 3-4 minutes on each side until browned and cooked through.

6. Transfer pork chops to an oven-safe dish and place it in preheated oven for 10-15 minutes until internal temperature reaches 145°F (63°C).

7. While pork chops are cooking prepare creamy sauce. In same skillet add 120ml (1/2 cup) heavy cream and whisk continuously over medium heat until sauce thickens about 3-4 minutes.

8. Add cooked mushrooms back into skillet and stir to combine with sauce.

9. Remove pork chops from oven and serve them with creamy mushroom sauce garnished with fresh parsley and green beans.

Tools
  • Non-stick skillet
  • Oven-safe dish
  • Whisk
  • Measuring cups and spoons
  • Tongs
  • Spatula

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