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Pork Chops with Mushroom Sauce

I’ve been working on a few pork chop recipes recently and this is one that accidentally came together with what I had on hand. This decadent and flavorful dinner is actually very simple and easy to make. Pair it with mashed potatoes, rice pilaf, or risotto. The thick-cut pork chops are seared in a pan on high heat then finished in the oven. In the same pan, make the mushroom sauce to take advantage of the bits left in the pan. That’s it, so simple but so tasty.

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How to Make the Pork Chops

The pork chops are the simplest part of this dish. All you need are:

-2 thick-cut boneless pork chops
-Onion Powder
-Garlic Powder
-Salt
-Pepper
-Cooking Oil

Start by heating the oven to 400℉/205℃ and patting the pork chops dry with a paper towel on both sides. Then season with salt, pepper, onion powder, and garlic powder.
Heat a medium skillet or pan, preferably cast iron, on high heat. Once the pan is hot add high-temperature cooking oil, like canola or corn, and sear on all sides until browned.
Place in the oven for about 20 minutes until cooked through to 145℉/63℃.

That’s it for the pork chops, next we get to make the mushroom sauce.

Making the Mushroom Sauce

The mushroom sauce is the star of this dish and involves making a velouté, one of the five French mother sauces. It sounds scary if this is the first time you’re hearing about it, but trust me it’s quite easy to make. You’ll need:

-Veal or Chicken Stock
-Flour
-Butter
-Mushrooms, I used baby Bellas because I had them on hand. There are so many others that could be used.
-Salt
-Pepper

Bring the same pan used to cook the pork chops to medium-low heat. Add in the butter and let it melt. Once the butter is melted add in the flour and combine them to make a paste consistency. This is called a roux (roo) and it will be used to thicken the stock and make the velouté.

Once the butter and flour are completely mixed into the roux, add the veal stock. Wish the sauce on medium-low heat until the sauce starts to thicken into a gravy thickness. That’s it, this sauce right now is a velouté. But to this, add in the mushrooms, a little salt, and a generous helping of pepper. Let that sit on low heat, stirring occasionally until it’s time to serve.

Assemble and Serve

Once the pork chops are done, move them to a cutting board and let them sit for at least five minutes. This is called resting the meat. It allows all the fibers in the meat that are tight because of the heat, relax. This makes the meat far more tender, so make sure you don’t get too excited and let it do its thing. Once the pork chops have rested, slice against the grain of the meat. Top with the mushroom sauce and serve.

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