Pan Fried Pork Chops with Mushrooms & Black Garlic

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Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4


  • 4
    Good Nature® Boneless Pork Loin Chops, cut 1” thick
  • 1 tsp
    fine salt
  • ½ tsp
    freshly ground black pepper
  • 3 tbsp
    vegetable or canola oil, divided
  • 8 oz
    cremini or white button mushrooms, thinly sliced
  • ½ cup
    shallots, finely chopped
  • 3 large cloves
    black garlic, smashed with a knife
  • 1 tbsp
    fresh thyme, chopped
  • ½ cup
    dry white wine
  • ½ cup
    chicken broth
  • ¼ cup
    heavy 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.

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