Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 3
Introducing pork chops dressed in a creamy and luscious browned butter sauce with fresh, earthy mushrooms. My go-to for when I need an easy pick me up a meal. Serve this Browned Butter Pork Chops with some fresh sauteed green beans or mashed potatoes. And don’t forget the sauce! It makes everything better!
INGREDIENTS
4 tbsp unsalted butter
2 garlic cloves, minced
3 thick-cut, boneless pork chops
1 c mushrooms, sliced
1 tbsp dried oregano
1 tbsp dried thyme
1/4 c all-purpose flour
1 to 1 1/2 c whole milk, can use heavy cream
Salt and pepper to taste
HOW TO MAKE BROWNED BUTTER PORK CHOPS WITH MUSHROOMS
Step 1: Place the butter with garlic in a large skillet. Heat until the butter has melted over medium-low heat. Wait until the butter foams while stirring constantly to forbid overflowing. Continue to heat even after the foam subsides until brown bits form at the bottom and a nutty aroma has produced.
Step 2: Add the pork chops to the skillet. Cook for about 3 to 5 minutes per side, or until the internal temperature of the chops reads 145 degrees F. Take the cooked pork chops from the skillet and onto a clean plate. With foil, loosely cover the chops.
Step 3: Adjust the heat to low. Add the mushrooms, oregano, and thyme to the skillet. Continue cooking until the mushrooms are a bit tender and cooked.
Step 4: Add in the flour, whisking until no lumps rest.
Step 5: Gradually stir in the milk until your desired gravy consistency.
Step 6: To taste, season with salt and pepper.
Step 7: Still on low heat, add the pork chops back to the pan and cook with the gravy for extra 5 minutes.
Ingredients
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 3 thick-cut, boneless pork chops
- 1 c mushrooms, sliced
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1/4 c all-purpose flour
- 1 to 1 1/2 c whole milk, can use heavy cream
- Salt and pepper to taste
Instructions
Step 1: Place the butter with garlic in a large skillet. Heat until the butter has melted over medium-low heat. Wait until the butter foams while stirring constantly to forbid overflowing. Continue to heat even after the foam subsides until brown bits form at the bottom and a nutty aroma has produced.
Step 2: Add the pork chops to the skillet. Cook for about 3 to 5 minutes per side, or until the internal temperature of the chops reads 145 degrees F. Take the cooked pork chops from the skillet and onto a clean plate. With foil, loosely cover the chops.
Step 3: Adjust the heat to low. Add the mushrooms, oregano, and thyme to the skillet. Continue cooking until the mushrooms are a bit tender and cooked.
Step 4: Add in the flour, whisking until no lumps rest.
Step 5: Gradually stir in the milk until your desired gravy consistency.
Step 6: To taste, season with salt and pepper.
Step 7: Still on low heat, add the pork chops back to the pan and cook with the gravy for extra 5 minutes.
