The flavor in these pork chops is mouthwatering! These turned out so delicious and moist. I grew up really disliking pork chops; however, the key is to not overcook them! I always thought they were dry. I have learned as an adult that the meat thermometer is our friend! I make sure to use that to ease my mind in terms of cooking pork enough, but not so much that it’s overdone.
If you like the mushroom flavor, I highly suggest using a truffle salt with this dish! It’s spendier, but you can find small containers of it at some specialty stores, so you don’t have to commit to a big expensive jar of it!
This is really a very simple recipe! Few ingredients and very little prep involved! Enjoy!
- 2 Tbsp olive or avocado oil
- 4 bone-in pork chops
- 3 medium shallots, chopped
- 12 oz cremini mushrooms, sliced thin
- 1/2 tsp fresh rosemary, chopped
- Pink Himalayan or sea salt (or truffle salt), to taste
- Fresh ground pepper, to taste
- 2/3 cup heavy cream
In a large skillet, heat oil on medium-high. Season pork chops with salt and pepper on both sides.
Cook pork chops until browned on both sides (around 5-6 minutes). Remove from skillet and cover to keep warm.
Reduce heat to medium, pour off excess fat from skillet. Add shallots, mushrooms, rosemary and a pinch of salt. Cook about 5 minutes, stirring occasionally.
Add cream then add the pork chops back into the skillet with the sauce.
Simmer about 5 minutes until the pork chops are cooked through (145F).