A Pork Chop Dinner with Creamy Mushroom Sauce and Sautéed Vegetables is a hearty and flavorful meal that’s perfect for a cozy dinner. The rich, creamy mushroom sauce pairs beautifully with juicy, tender pork chops, while the sautéed vegetables add freshness and balance to the dish. Here’s a delicious recipe you can follow:
Pork Chops with Creamy Mushroom Sauce and Sautéed Vegetables
Ingredients:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried thyme (or fresh, if preferred)
For the Creamy Mushroom Sauce:
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (white button or cremini work well)
- 1/2 cup dry white wine (optional)
- 1 cup chicken broth (or vegetable broth)
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard (optional, for added depth of flavor)
- 1 tsp dried thyme or fresh thyme (optional)
- Salt and pepper, to taste
For the Sautéed Vegetables:
- 2 tbsp olive oil or butter
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans (or any vegetable of your choice)
- Salt and pepper, to taste
- Fresh herbs (like parsley or basil) for garnish (optional)
Instructions:
1. Prepare the Pork Chops:
- Season the Pork Chops: Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and dried thyme.
- Cook the Pork Chops: Heat a large skillet over medium-high heat and add olive oil or butter. Once the pan is hot, place the pork chops in the skillet and cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F). Remove the pork chops from the skillet and set aside, covering them loosely with foil to keep warm.
2. Make the Creamy Mushroom Sauce:
- Sauté the Onions and Garlic: In the same skillet, add the butter and melt over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, for about 5-7 minutes until they release their moisture and become golden brown.
- Deglaze the Pan: If using white wine, pour it in and scrape up any browned bits from the bottom of the pan. Let the wine cook down for 2-3 minutes.
- Add Broth and Cream: Pour in the chicken broth and bring it to a simmer. Let it reduce for about 3-5 minutes. Then, stir in the heavy cream and Dijon mustard (if using). Let the sauce simmer for another 3-4 minutes until thickened. Season with salt, pepper, and thyme to taste.
- Finish the Sauce: Once the sauce is creamy and thick, return the pork chops to the skillet, spoon some sauce over them, and let them warm through for 2-3 minutes.
3. Sauté the Vegetables:
- Cook the Vegetables: In a separate pan, heat the olive oil or butter over medium heat. Add the zucchini, bell pepper, and green beans (or your choice of vegetables) and sauté for about 5-7 minutes, stirring occasionally, until they are tender but still crisp. Add the cherry tomatoes and cook for another 2-3 minutes, just until they start to soften.
- Season and Garnish: Season with salt and pepper to taste, and garnish with fresh herbs like parsley or basil if desired.
4. Serve:
- Plate the pork chops, spoon the creamy mushroom sauce generously over the top, and serve with the sautéed vegetables on the side.
- For added flair, garnish the dish with a sprinkle of fresh herbs or a drizzle of extra sauce.
Enjoy your Pork Chop Dinner with Creamy Mushroom Sauce and Sautéed Vegetables!
This dish is perfect for a comforting yet elegant meal. You can pair it with mashed potatoes, rice, or even a side of crusty bread to soak up the delicious mushroom sauce. Enjoy!