Creamy Garlic Mushroom Pork Chops

Sure, you can whip up a batch of mashed potatoes to accompany this dish, but when you grow up in a Filipino household, meals are invariably paired with steamed rice, and these creamy garlic pork chops are no exception. The creamy 'shroom sauce will give you all the comforting feels you need while we are all confined to the four walls of our home. Each bite is like a warm hug–but better.

Effortful Time: 12 mins Total Time: 30 mins Servings: 3-4

You Need

  • 3 pork chops ('chops), bone-in or boneless
  • flour for dredging
  • 1 tablespoon ghee or avocado oil
  • 2 tablespoons butter, divided
  • 8 garlic cloves, sliced
  • 1½ cups cremini mushrooms, sliced
  • ¾ cup chicken bone broth
  • ¼ teaspoon garlic powder
  • ¾ cup heavy cream
  • ¼ cup parsley, chopped
  • salt and pepper to taste

To Serve -steamed rice

Do It

  1. Rinse your chops and pat dry. Add a whisper of salt & pepper on both sides coat them in the flour.
  2. Add ghee or cooking oil and 1 tbsp of butter to a cast-iron skillet over medium-high heat. Once the pan gets hot, add the chops and cook on each side for 5-6 mins or until it's crisp and golden. If you have a cooking thermometer, check the thickest part of the chop for temperature and cook until you get a reading of 145°. Once thoroughly cooked, remove from the pan and set aside.
  3. Reduce the heat to medium and add remaining butter to the pan. Add the garlic cloves. Cook garlic for 1-2 mins stirring often until fragrant. Add mushrooms and cook for 2-3 mins.
  4. Add chicken broth and garlic powder to the pan. Bring to a simmer and cook for 3 mins or until the liquid has reduced.
  5. Stir in cream and add the chops back to the pan. Cook for 4 mins. Once the sauce has reduced, stir in parsley. Done!
  6. To plate, slice chops thinly and place over a bed of rice. Spoon creamy mushroom sauce on top and serve.