One Pan Pork Chops with Mushroom Sherry Cream Sauce
Chef Trent Blodgett
The best way to describe a perfectly cooked pork chop is juicy. These pork chops are made with my favorite addition, mushrooms, and topped with a mushroom sherry cream sauce to keep every bite filled with as much flavor as possible. This dish is definitely on the richer side but it is an absolute crowd pleaser. It’s one of my favorites to make because it all comes together in one pan, which makes for an easy clean up.
- 4-6 pork chops
- Oil or ghee to coat pan
- 1 lb mushrooms, I used a mix of shiitake, chanterelle and maitake, roughly chopped
- .25 cup butter
- 1 shallot, minced, about 1/3 cup
- 3-4 scallions, sliced, about 1/2 cup
- 2 tsp Porcini Paradiso Italian Blend
- .25 cup sherry wine
- 8 oz cream
- 2 Tbsp soy sauce, optional or salt to taste
- Sherry vinegar to taste
- Parsley to garnish
- Season pork chops with salt day before or a couple hours before if time permits.
- Heat a sauté pan on high heat and add high temp oil or ghee to coat the pan.
- Pat dry pork chops before searing in the hot pan.
- Cook the pork chops in batches if needed, about 2 minutes each side or until nicely browned but not cooked through. Remove to a plate and reserve.
- Add a little bit more oil if needed to the pan followed by the mushrooms in a single layer. Cook in batches if needed.
- Lower the heat to medium high and cook mushrooms undisturbed until they begin to brown in parts, about 5 minutes.
- Lower the heat to medium and add the shallots and scallions.
- Continue to cook until everything is fragrant and caramelized another 2-3 minutes.
- Add the spices and stir to combine immediately followed by the sherry to deglaze the pan and stop the spices from burning.
- Finally stir in the cream and season with salt or soy sauce and a splash of sherry vinegar or to taste.
- Add the pork chops back to the pan and simmer for another 3-5 minutes or until the pork chops are cooked to your liking.
- Sprinkle with parsley and serve over beans and greens, rice or pasta!
- Dry brining pork chops improves texture, increases moisture and flavor but it is not required.
- I do not season the pork chops with spices in this recipe because we are making a pan sauce and the spices will burn before the liquid is added.
- Adjust the heat as necessary throughout the recipe to ensure you do not burn your food. We are cooking things in batches if you are cooking for a group and you ideally do not want to burn the fond (delicious browned bits stuck to pan). If you do burn the fond, you can add water to deglaze and wipe out the pan.
- I like the umami flavor soy sauce brings to this recipe to pair with the mushroom flavor but salt will work as well.
- You can serve these pork chops over many things or simply use some bread to soak up the sauce. I sautéed some white beans with kale to serve underneath.