Creamy Smothered Pork Chops
These Creamy Smothered Pork Chops are tender and so delicious after lightly simmering in a creamy and flavourful sauce. Serve over egg noodles. Ready in less than 1 hour.
Servings 6 servings
Ingredients
- 6 bone-in pork chops (about 1 inch thick)
- 1/4 tsp salt
- 1/8 tsp fresh ground pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 large sweet onion sliced
- 3 garlic cloves minced
- 2 cups sliced mushrooms
- 2 tbsp all purpose flour
- 1 tsp dried thyme
- 1 - 298 mL can chicken broth (chicken stock)
- 1/4 cup white wine (optional: you can use more chicken broth or water instead)
- 1/4 cup heavy cream
- 1/4 cup sour cream or Greek yogurt
- 2 green onions chopped
Instructions
- In a large skillet on medium-high heat, warm up 1 tbsp olive oil.
- Season the pork chops generously with salt and fresh ground pepper, on both sides.
- Add the pork chops to the skillet and sear on both sides, about 3-4 minutes per side. A good sear looks golden brown. BUT you don't want to fully cook them at this stage, you're just searing the outsides.
- Remove the pork chops and transfer them to a plate.
- Using the same skillet melt 2 tbsp butter.
- Add the sliced onions, minced garlic and sliced mushrooms, and cook until soft and the moisture from the mushrooms has cooked off. The onions will look like caramelized onions when they're done.
- Add the dried thyme and flour to the onion mixture, mix well and cook for 1-2 minutes.
- Stir in the chicken broth and wine, and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the pan. If the sauce seems too thick, you can add a little extra water.
- Stir in the heavy cream and sour cream.
- Add the pork chops and simmer for about 10 - 15 more minutes, or until the chops are cooked thoroughly (you can use a meat thermometer to check that the internal temperature of the chops reaches 145 degrees F).
- Sprinkle with the chopped green onions and serve over egg noodles or fettuccine noodles.
- Enjoy!