Servings: 4 | Prep 10 mins | Cook: 20 mins
Nutritional information: (average serve)
- Calories: 357
- Protein: 28.9g
- Carbs: 6.2g
- Fat total: 21.5g Saturated Fat: 5.8g
4 bone-in pork chops, 1/2-3/4 inch thick (approx. 1kg), trimmed
½ teaspoon salt, divided
½ teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
⅓ cup minced shallots
230g sliced mixed mushrooms, such as cremini, shiitake & oyster
½ cup dry white wine
⅓ cup half-and-half
½ cup chopped fresh herbs, such as chives, tarragon and/or parsley
Sprinkle pork chops with 1/4 teaspoon salt and pepper.
Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes.
Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes.
Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.