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.
Skillet pork chops in wine and mushroom sauce is a one-skillet, easy dinner, that goes straight from the stove-top to your family table. 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!
Scroll down and leave me a comment below, I’d love to hear from you! If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see your creation! Make sure to tag me @chasingtheseasons so that I don’t miss it!
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Ingredients
- 2 tsp smoked paprika
- Kosher salt
- freshly ground pepper
- 4 pork chops, bone-in (about 1-inch thick)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup sliced mushrooms
- 2 garlic cloves, finely grated
- 1 tbsp fresh chopped thyme, plus more for garnish
- 1 cup dry white wine recommended: Sauvignon Blanc
- 1 cup chicken broth, plus 1 tbsp (15 ml), divided
- 1 tbsp cornstarch
Instructions
- 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 until the butter is melted. Sear the pork chops until golden brown, about 5 minutes each side. Transfer the pork chops to a separate plate and set aside. 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.
- 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 browned bits that may have accumulated on the bottom of the pan. Add the mushrooms to the skillet. Bring to a boil, stirring frequently, until the mushrooms are tender and the wine reduces by almost half, about 5 minutes. Lower the heat to medium and add the garlic, stir until fragrant, about 30 seconds.
- Add 1 cup (240 ml) of broth and fresh thyme and lightly season with salt and pepper. Simmer and stir just long enough for the flavors to come together and warm through, about 1 minute.
- Make a slurry by adding the remaining 1 tablespoon (15 ml) broth with the cornstarch, mix well (it should be smooth with no lumps, using a jar with a lid and shaking well is helpful). Slowly stream the slurry into the skillet while stirring. The sauce will thicken up just a bit. 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 on the plate. Simmer for another 5 minutes, or until the pork chops are cooked through – the internal temperature should reach 145 F (62.78 C).
- Serve with a generous spoonful of the mushroom sauce over each of the pork chops.
Notes
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