Does anyone else love true crime stories? I have a love/hate relationship with them. I LOVE listening to them, reading about them and watching the stories on TV, but it always leaves me feeling kind of sick and awful after, impressing on me just how sad humanity can be. I’ve been watching Abducted in Plain Sight on Netflix. Disturbing, yet so, so fascinating.
Should we talk about something nicer? How was your Valentine’s Day? I know many people don’t really celebrate the holiday but I happen to love it! We don’t do big gifts or anything like that but I like to do special little things, like pink heart-shaped pancakes for the boys. For me, it’s really just a day to remember to spend a little extra attention on the people you love.
For dinner, Etienne and I had bacon-wrapped scallops and oven rib roast! You really can’t go wrong with that. I think this one-pan porkchop and mushroom dish would have also been a nice dinner for two!
We don’t usually eat a ton of pork, but it’s a nice (and cheap) change sometimes from chicken and beef! In fact, the only other pork dish I have on the blog is this chimichurri pork – also a must try!
The sauce for this dish couldn’t be simpler, or more delicious. The red color comes from the paprika rub that goes on the pork before you cook it – again – maybe perfect for Valentine’s Day!?
This dish joins the ranks of the quick & easy. The porkchops are seasoned with THE BEST mix of spices. I just love paprika, so hopefully you do too. The sauce is simply a bit of stock and heavy cream (or whole milk) along with the mingled flavors from deglazing the pan. It ends up being a lovely, creamy, flavourful dish that can be served over rice, or mashed cauliflower if you’re going keto! That’s right, another keto-friendly meal for you! PS – mashed cauliflower is actually amazing. Have you tried it yet? I like to make it in the Instant Pot!
I hope you give this one-pan wonder a shot. It might become one of those go-to meals you make on repeat!
Have a great weekend!
One Pan Porkchops with Mushrooms
Yield 4 servings
This one-pan wonder will become one of your favourite go-to meals as soon as you try it! Juicy, flavorful porkchops simmered in a silky, creamy sauce and topped with mushrooms. Serve it over rice or mashed cauliflower!
- 4 - 6oz porkchops, bone-in preferred*
- 2 tsp paprika
- 1 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 cup yellow onion, diced
- 1 cup sliced cremini mushrooms
- 1/2 cup stock (chicken or vegetable)
- 1/4 cup heavy cream (or whole milk)
- Remove porkchops from the fridge 1 hour before cooking, to allow them to come to room temperature. Pat them dry with paper towel.
- Combine the spices together, paprika through garlic powder. Rub the spice mixture all over the porkchops, on both sides.
- In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the porkchops and fry, about 6-7 minutes per side, or until nicely browned and cooked through. Remove the chops from heat to a plate and cover to them to keep warm.
- In the same skillet, add the garlic and sauté for a minute before adding in the onion. Sauté for 1-2 additional minutes. Add the stock and use a wooden spoon to scrape up any bits on the bottom of the pan. Keep the mixture at a simmer for 5-6 minutes, stirring occasionally, until it has reduced slightly. Add in the heavy cream and heat for an additional couple of minutes or until heated through. Add the porkchops back into the skillet, cover and cook for 1-2 minutes. Serve the chops over rice or mashed cauliflower, pouring the sauce over the entire dish!
Leftovers will keep in the fridge for 2-3 days, covered in an airtight container.
- I find porkchops with the bone in yield a much juicier chop than the thin boneless porkchops. The chops I use are about 1" thick. You could also use the boneless, but adjust the cooking time down by a couple of minutes!