Weather a little dreary? Need some fine food to bring you comfort? Well, go no further. We have a heart and soul warming dish for you!
Ingredients
Pork chops
2 lb pork loin chops boneless, 4 pork chops
¼ t salt
black pepper freshly coarsely ground
2 T flour
2 T olive oil
Mushrooms
8 oz mushrooms sliced, I used cremini
1 tablespoon olive oil
Cream sauce
1.5 cup heavy cream
5 cloves garlic minced
1/2 t smoked paprika
3 tablespoons fresh thyme
Instructions
Sear pork chops
1. Season the pork chops with Italian seasoning, salt and pepper in a large shallow bowl. Sprinkle with 2 tablespoons of flour and dredge both sides of each pork chop in the flour.
2. Heat an empty large, high-sided skillet (preferably cast-iron) over medium heat for 2 minutes. This allows the skillet to heat through. Add 2 tablespoons of olive oil. Add pork chops. Cook the pork chops on one side on medium heat for 5 minutes, without moving it. This allows the pork chops to sear.
3. Flip the pork chops over to the other side, reduce heat to low-medium, and cook for about 5 more minutes or longer until it’s cooked through. The meat thermometer should register 145°F in the thickest part of the pork chop. Remove from heat. Remove the cooked pork to a plate.
Cook mushrooms
1. Add 1 tablespoon of olive oil on medium heat to the same cast-iron skillet. Add sliced mushrooms and sprinkle them generously with salt to taste.
2. Let them cook for about 3 or 5 minutes, without moving them. At this point, the mushrooms will release juices, give them one more stir for 1 minute on low-medium heat.
3. Remove ⅓ of the cooked mushrooms to a plate, leaving the remaining ⅔ in the skillet.
Make cream sauce
1. Add heavy cream, minced garlic, and ½ teaspoon paprika to the skillet with mushrooms.
2. Bring everything to a boil and reduce to low-medium heat. Cook for about 5 or 7 minutes on low-medium heat, with the sauce visibly simmering and bubbling (but not actively boiling) until the sauce acquires a nice color from the mushrooms and reduces a little bit. Remove from heat. Stir in half of the fresh thyme.
Assembly
1. Add back pork chops to skillet and reheat on low heat for several minutes.
Tip: For presentation purposes, do not spoon the sauce all over the pork chops. Do it sparingly so that they retain a golden brown seared look in some parts. Remove from heat.
2. When ready to serve, divide the pork chops and the sauce among the plates.
3. Top with the reserved ⅓ of mushrooms (for presentation purposes) and the remaining fresh thyme. Season with salt and pepper, if needed. ENJOY!
Equipment used:
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