Seared Pork Chops with Mushroom Cream Sauce and Roasted Potatoes

Indulge in a truly regal dinner with these seared pork chops, perfectly complemented by a luscious mushroom cream sauce. The chops are served atop crispy roasted potato slices, creating a hearty and satisfying base that soaks up every bit of the savory sauce.

To brighten the plate, a simple side salad adds a fresh, crisp contrast to the rich flavors. This dish is elegant enough for a special occasion yet simple enough for a weeknight treat.

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Ingredients

4 boneless pork chops (about 6 oz each)View ingredient guideLike ingredientDislike ingredient

1 lb baby potatoes, thinly slicedView ingredient guideLike ingredientDislike ingredient

8 oz cremini mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

1 cup heavy creamView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

2 tbsp butterView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 cup chicken brothView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 cups mixed salad greensView ingredient guideLike ingredientDislike ingredient

1 lemon, juicedView ingredient guideLike ingredientDislike ingredient

2 tbsp fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Toss potato slices with 1 tbsp olive oil, salt and pepper. Arrange in a single layer on a baking sheet. Roast for 20-25 minutes until golden and tender.
2. While potatoes roast, season pork chops with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4-5 minutes per side until golden and cooked through (internal temp 145°F). Remove and rest.
3. In the same skillet, melt butter over medium heat. Add mushrooms and cook until browned, about 5 minutes. Add garlic and cook 1 minute.
4. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and bring to a simmer. Cook until sauce thickens slightly, about 3-4 minutes. Season with salt and pepper.
5. Toss salad greens with lemon juice, a drizzle of olive oil, salt and pepper.
6. To serve, place roasted potato slices on plates, top with a pork chop and spoon mushroom cream sauce over. Garnish with parsley and serve with side salad.

Recipe Tips

FAQ

Can I use pork tenderloin instead of chops?

Yes, but adjust cooking time as tenderloin cooks faster. Sear until internal temperature reaches 145°F.

Can I make the sauce ahead of time?

Yes, prepare the sauce and reheat gently before serving. Add a splash of cream if too thick.

What can I substitute for heavy cream?

You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken.