Buenos Aires Pork Chops with Creamy Mushroom Gravy and Herb Fettuccine

Name: Buenos Aires Pork Chops with Creamy Mushroom Gravy and Herb Fettuccine
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Cuisine: Argentine
Ingredients: 2 pound boneless pork chops (about 1/2-inch thick); 2 tablespoon olive oil (for pasta); 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 1 tablespoon unsalted butter; 8 ounce cremini mushrooms (sliced); 1 yellow onion (medium, thinly sliced); 2 clove garlic (minced); 0.5 cup dry white wine; 1 cup heavy cream; 1 pound fettuccine pasta; 2 tablespoon fresh parsley (chopped, for garnish)

Pan-seared pork chops draped in a rich, savory mushroom gravy, served alongside al dente fettuccine tossed with fresh herbs. A comforting and quick meal inspired by Argentine-Italian traditions.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 8
Cuisine: Argentine
Difficulty: Easy
Cost: $2.71/serving

Dietary

Egg-Free
Nut-Free
High-Protein
Low-Sugar
Low-Sodium

Ingredients

2 pound boneless pork chops (about 1/2-inch thick)
2 tablespoon olive oil (for pasta)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
1 tablespoon unsalted butter
8 ounce cremini mushrooms (sliced)
1 yellow onion (medium, thinly sliced)
2 clove garlic (minced)
0.5 cup dry white wine
1 cup heavy cream
1 pound fettuccine pasta
2 tablespoon fresh parsley (chopped, for garnish)

Instructions

Season pork chops: Pat boneless pork chops dry. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook pasta: Bring a large pot of salted water to a rolling boil. Add fettuccine pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Toss pasta with 1 tablespoon olive oil to prevent sticking.
Sear pork chops: While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side, or until golden brown and cooked through. Remove chops from skillet and set aside.
Make mushroom gravy: In the same skillet, melt unsalted butter over medium heat. Add sliced cremini mushrooms and thinly sliced yellow onion. Sauté for 5-7 minutes until mushrooms are browned and onions are softened.
Add minced garlic and cook for 1 minute until fragrant. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
Stir in heavy cream, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce slightly thickens. If sauce is too thick, add a splash of reserved pasta water.
Return pork chops to the skillet with the gravy, turning to coat. Simmer for 1-2 minutes to reheat the chops. Divide pasta among 8 plates, top with a pork chop and a generous serving of mushroom gravy. Garnish with fresh parsley if desired.

Notes

For a richer flavor, you can use chicken or beef broth instead of white wine in the gravy. Ensure your pork chops are thin-cut to achieve quick cooking.

Nutrition (per serving)

Calories: 606
Protein: 30.5 g
Carbohydrates: 47.6 g
Fat: 32.1 g
Fiber: 3.7 g
Sodium: 356 mg
Saturated Fat: 14 g
Sugar: 3.6 g
Cholesterol: 112 mg