Quick & Easy

Pork Chops in Creamy Mushroom Sauce | VJ Cooks

Tender New Zealand pork chops in creamy mushroom sauce. A tasty and quick meal, perfect for a weeknight! Thanks to VJ Cooks for this great recipe.

Easy
4
5 mins prep
25 mins cook

4 New Zealand pork chops, 2cm thick

Salt and freshly cracked black pepper
1 teaspoon paprika
1 Tbsp butter
1 Tbsp olive oil
1 red onion, sliced
1 cup vegetable stock
250g mushrooms, sliced
4 garlic cloves, crushed
1/2 cup cream
1 Tbsp fresh thyme

Ingredients

4 New Zealand pork chops, 2cm thick

Salt and freshly cracked black pepper
1 teaspoon paprika
1 Tbsp butter
1 Tbsp olive oil
1 red onion, sliced
1 cup vegetable stock
250g mushrooms, sliced
4 garlic cloves, crushed
1/2 cup cream
1 Tbsp fresh thyme

Nutrition

No items found.
01
Trim

Trim the skin off the pork chops still leaving a thin layer of fat and season with salt, pepper and paprika. 

01
02
Sear Chops

Heat butter and olive oil in a large skillet or non-stick pan. Once hot and bubbling, sear chops for 6 minutes on one side, 2 minutes on the other side and then remove the chops from the heat and allow to rest while you make the sauce

02
03

Make sauce

Add red onion to pan, pour in half a cup of the vegetable stock and stir to deglaze the pan. Add mushrooms and stir to combine with the stock and onions. Stir in the crushed garlic and cook for 2 minutes. Pour in the rest of the vegetable stock and the cream. Bring to a gentle simmer for 5 minutes until the sauce is reduced and thickened up. Season to taste with salt and pepper. 

03
04
Finish the chops

Place the pork chops and their juices back into the sauce and garnish with fresh thyme. 

04
05
Serve

Serve on top of mashed potatoes with steamed greens. 

05
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Quick & Easy

Pork Chops in Creamy Mushroom Sauce | VJ Cooks

Tender New Zealand pork chops in creamy mushroom sauce. A tasty and quick meal, perfect for a weeknight! Thanks to VJ Cooks for this great recipe.

5 mins prep | 25 mins cook
Easy
4

4 New Zealand pork chops, 2cm thick

Salt and freshly cracked black pepper
1 teaspoon paprika
1 Tbsp butter
1 Tbsp olive oil
1 red onion, sliced
1 cup vegetable stock
250g mushrooms, sliced
4 garlic cloves, crushed
1/2 cup cream
1 Tbsp fresh thyme

01
Trim

Trim the skin off the pork chops still leaving a thin layer of fat and season with salt, pepper and paprika. 

02
Sear Chops

Heat butter and olive oil in a large skillet or non-stick pan. Once hot and bubbling, sear chops for 6 minutes on one side, 2 minutes on the other side and then remove the chops from the heat and allow to rest while you make the sauce

03

Make sauce

Add red onion to pan, pour in half a cup of the vegetable stock and stir to deglaze the pan. Add mushrooms and stir to combine with the stock and onions. Stir in the crushed garlic and cook for 2 minutes. Pour in the rest of the vegetable stock and the cream. Bring to a gentle simmer for 5 minutes until the sauce is reduced and thickened up. Season to taste with salt and pepper. 

04
Finish the chops

Place the pork chops and their juices back into the sauce and garnish with fresh thyme. 

05
Serve

Serve on top of mashed potatoes with steamed greens.