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–+ servings
Plate of creamy mushroom pork chops with rice garnished with fresh herbs

Creamy Mushroom Pork Chops with Rice

Tender pork chops cooked in a creamy mushroom sauce, served over rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Chops
  • 4 bone-in pork chops about 1-inch thick
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
For the Creamy Mushroom Sauce
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp dried thyme
  • 1/4 cup grated Parmesan cheese
For Serving
  • 2 cups cooked rice
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • Wooden spoon

Method
 

  1. Season the pork chops with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add the mushrooms and cook for 5 minutes, until softened.
  4. Add garlic and cook for 1 minute, until fragrant.
  5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes, until slightly thickened.
  6. Stir in thyme and Parmesan cheese until the cheese is melted.
  7. Return the pork chops to the skillet, spooning the sauce over them. Simmer for 2 minutes to heat through.
  8. Serve the pork chops and sauce over cooked rice, garnished with fresh parsley.

Nutrition

Calories: 520kcalCarbohydrates: 25gProtein: 35gFat: 32gSaturated Fat: 16gCholesterol: 145mgSodium: 780mgPotassium: 620mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 10mgIron: 8mg

Notes

For a lighter version, substitute half-and-half for the heavy cream.

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