
Pan Fried Pork Chops with Mushrooms & Black Garlic

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
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4Good Nature® Boneless Pork Loin Chops, cut 1” thick
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1 tspfine salt
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½ tspfreshly ground black pepper
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3 tbspvegetable or canola oil, divided
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8 ozcremini or white button mushrooms, thinly sliced
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½ cupshallots, finely chopped
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3 large clovesblack garlic, smashed with a knife
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1 tbspfresh thyme, chopped
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½ cupdry white wine
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½ cupchicken broth
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¼ cupheavy cream
Pat the chops dry and sprinkle both sides with salt and pepper. Heat 1 tablespoon of oil in a large heavy skillet over medium high heat. Add the chops and cook, uncovered for 8 to 9 minutes or until an instant read thermometer inserted near centers reads 140°F, turning chops over halfway through cooking. Transfer chops to a serving platter and loosely cover with foil.
Add remaining oil to pan and add the mushrooms. Cook until mushrooms have released their liquid, stirring occasionally, about 6 minutes. Add the shallots, garlic and thyme and cook 3 minutes longer or until shallots have softened. Add the wine and deglaze the pan, stirring up any browned bits and simmer until reduced to a glaze. Add the broth and simmer until reduced again, about 3 to 4 minutes. Stir in cream and simmer until lightly thickened. Taste for salt and pepper and return pork and any juices back to the pan to reheat. Serve chops with sauce.