Pork Chops with Mushroom Sauce

How to Make Pork Chops with Mushroom Sauce

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1. Pat the chops dry and season with the salt and pepper. Sear in the oil for 4 to 5 minutes a side until golden and cooked through. Set aside.

   Mark done Start 4 min timer

2. Add the mushrooms to the same pan and cook for 6 minutes until brown and dry.

   Mark done Start 6 min timer

3. Add the garlic and thyme for 1 minute, then pour in the stock, scraping the pan, and simmer for 3 minutes.

   Mark done Start 1 min timer

4. Stir in the cream and simmer for 2 minutes. Return the chops with any juices and warm through for 1 minute.

   Mark done Start 2 min timer

Worth Getting Right

• Pat the chops dry.
• Do not overcook them.
• Leave the mushrooms alone at first.
• Use the browned bits in the pan.

Common Substitutions & Variations

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serve It With

Mashed potato · Green beans · Buttered noodles · Steamed broccoli

Leftovers and Storage

Keeps in the fridge for 2 days. Reheat gently in the sauce.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.