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!