Tender, baked smothered Pork Chops with Creamy Mushroom Sauce. These juicy pork chops are covered in a rich and savory garlic mushroom sauce you will crave.
- 4 boneless pork chops at least 1.5 inches thick
- 1-2 tablespoons olive oil
- salt and pepper to taste
- 3 tablespoons butter
- 1 cup homemade chicken broth
- 1 cup heavy cream see note
- 1 cup sliced mushrooms
- 1 tablespoon freshly minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper reduce to 1/4 teaspoon if using ground black pepper
3 tablespoons grated parmesan cheese, more for topping (optional)
Preheat oven to 375 degrees.
Rub pork chops all over with a bit of olive oil. Season generously with salt and pepper on both sides.
Melt 1 tablespoon butter in a large oven-safe skillet (see note) over medium-high heat.
Once butter is melted, drizzle in 1 tablespoon oil. Add the pork chops to the pan and sear for about 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
Add remaining butter, garlic and mushrooms to the skillet, saute about 2 minutes until browned.
Stir in chicken broth, cream, salt and pepper, and parmesan cheese.
Transfer pork chops back to the pan and spoon some of the liquid over the pork chops so they are moistened on all sides.
Transfer to pre-heated oven. Bake for 20-25 minutes until cooked through and sauce is thickened, spooning liquid from the pan over the pork chops 2-3 times throughout.
Spoon mushroom sauce from the pan over the pork chops, garnish with additional cracked black pepper, parmesan cheese, and fresh herbs if desired, and serve.
For a lighter version, you can substitute half and half for the heavy cream. The result will be delicious, though not as rich and creamy. I added whole garlic cloves for added garlic flavor and aesthetic. If you do not have an oven-safe skillet, you can complete steps 1-6 in a regular pan/skillet, then transfer the sauce and pork chops to a baking dish/casserole dish and bake as directed.
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