Pan-Seared Pork Chops with Creamy Mushroom Sauce

Juicy pan-seared pork chops topped with a decadent creamy mushroom sauce, served alongside quick-cook polenta and sautéed spinach for a comforting and complete meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.22/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• sauté
• comfort food
• savory

Ingredients

• 5 pork chops (boneless, about 1-inch thick)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 8 ounce cremini mushroom (sliced)
• 0.5 cup yellow onion (chopped)
• 2 clove garlic (minced)
• 0.75 cup chicken broth
• 0.5 cup heavy cream
• 1 tablespoon fresh parsley (chopped)
• 1 cup polenta (uncooked)
• 3 cup water
• 5 ounce fresh spinach
• 1 tablespoon butter

Instructions

1. Season pork chops with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear pork chops for 4-5 minutes per side, until golden brown and cooked through (internal temperature 145°F/63°C). Remove to a plate and tent with foil.
2. Reduce heat to medium. Add the sliced cremini mushrooms and chopped yellow onion to the same skillet. Cook, stirring occasionally, until mushrooms are browned and tender, about 6-8 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce slightly thickens, about 3-5 minutes. Season with remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
4. While the sauce simmers, bring 3 cups of water and 1/4 teaspoon of salt to a boil in a medium saucepan. Whisk in the quick-cook polenta, reduce heat to low, and cook, stirring frequently, until thickened and creamy, about 5-7 minutes. Stir in 1 tablespoon of butter.
5. In a separate pan or in the microwave, quickly sauté or wilt the fresh spinach with a tiny bit of olive oil or water.
6. Serve the pan-seared pork chops topped with the creamy mushroom sauce, alongside the hot polenta and sautéed spinach. Garnish with chopped fresh parsley, if desired.

Notes

You can add a splash of dry white wine to deglaze the pan after cooking the mushrooms for extra depth of flavor. Leftover pork and sauce can be stored separately and reheated gently.

Nutrition (per serving)

• Calories: 610
• Protein: 42.8 g
• Carbohydrates: 38.2 g
• Fat: 33.5 g
• Fiber: 4.1 g
• Sodium: 920 mg
• Saturated Fat: 13.8 g
• Sugar: 3.5 g
• Cholesterol: 150 mg