Pan Seared Pork Chops in Wine and Mushroom Sauce
Pan seared pork chops nestled in wine and mushroom sauce brings the flavor and aroma of autumn straight to your dinner plate.
Servings: 0
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
* To make a slurry always use cold broth (or water) and keep extra broth and cornstarch on hand to adjust the consistency of the sauce to your liking. Stream slowly into the hot skillet while stirring, give it a minute to see how much it thickens as it cooks. An overly thickened sauce can be thinned out with the addition of more broth. When adjusting the consistency, don't forget to taste and adjust the seasonings if necessary.
Pairs well with potatoes or rice.