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


Step 1

Sprinkle pork chops with 1/4 teaspoon salt and pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.