September arrives and I begin to seek warmer, more woodsy, aromas and flavors. A sizzling pork chop dinner offers a comforting acoustic on a chilly and dark evening. Mushrooms, whether foraged in the wild or purchased from my local market, add an element of autumnal magic and enchantment.
With only a few handy ingredients, let’s take an otherwise tired pork chop recipe and create something more worthwhile.
Pan Seared pork chops in wine and mushroom sauce is an easy weeknight dinner. I like to serve this with a side of jasmine-scented rice or roasted potatoes to satisfy our hungry bellies.
This is a wonderfully fragrant dish, with hints of smoked paprika, to welcome the allure and magic of autumn.
I’d love to hear from you!
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Ingredients
- 2 tsp smoked paprika
- Kosher salt
- freshly ground pepper
- 4 pork chops, bone-in (about 1-inch thick) Leave at room temp 25 minutes before cooking
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- 1 tbsp fresh chopped thyme, plus more for garnish
- 1 cup dry white wine recommended: Sauvignon Blanc
- 1 cup chicken broth, plus 4 tbsp (60 ml), divided *see notes
- 2 tsp Dijon mustard
- 2 tbsp cornstarch
Instructions
- Preheat the oven to 400 F.
- In a small bowl, mix together 2 teaspoons paprika, 1 teaspoon salt, and 1/4 teaspoon pepper, mix well. Pat the pork chops dry with a paper towel and generously season both sides with the mixed seasoning, use clean hands to rub it in a bit.
- Heat the butter and olive oil over high heat in a large skillet with deep side until the butter is melted. Sear the pork chops until golden brown, about 3-4 minutes each side. Transfer the pork chops to a rimmed baking sheet. Note: The amount of fat rendered will vary depending on the pork, use your judgment, if it feels like too much, drain out some of the fat – be mindful to leave at least 2 tablespoons (30 ml) of fat in the skillet for flavor and as the base of the pan sauce.
- Add the pork chops to the preheated oven for 6-7 minutes or until the internal temperature reaches 140 F as they should rise another 5 degrees while tented and resting (145 F. is considered safely cooked for serving). Tent the pork chops with foil when finished and while you prepare the pan sauce.
- While the pork chops are baking, add the mushrooms to the skillet over medium-high heat, saute for 5 minutes. Add the garlic and saute until fragrant, about 30 seconds taking care not to burn.
- Turn off the heat and carefully add the wine, it will likely splatter so take extra care. Return to medium-high heat and deglaze the pan by scraping up and stirring in any flavorful browned bits that have accumulated on the bottom. Bring to a boil, stirring frequently, and allow the wine to reduce by almost half, 3-5 minutes.
- Add 1 cup of broth, fresh thyme and Dijon. Season to taste with salt and pepper. Simmer and stir just long enough for the flavors to come together and heat through.
- Make a slurry by adding the remaining 4 tablespoons broth with 2 tablespoons of cornstarch, mix well (it should be smooth with no lumps, using a jar with a lid and shaking well is helpful). Slowly stream a little at a time into the skillet while stirring noting that you might not need to use it all. The sauce will thicken up and will continue to thicken, so don't add it all at once and stop when it is to your liking. Taste and adjust the seasonings if necessary. Note that the consistency of the sauce should be fluid, and not too thick, it should be easy to spoon over the pork.*
- Add the pork chops back to the skillet, along with any juices that have accumulated.
- Serve with a generous spoonful of the mushroom sauce over each of the pork chops.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
