Indulge in the tantalizing flavors of juicy pork chops smothered in a creamy mushroom sauce, served over fluffy white jasmine rice. This heavenly dish is a perfect blend of savory, tender meat and rich, velvety sauce. With a touch of herbs and spices, this recipe will become a new family favorite, guaranteed to impress even the most discerning palates. Prepare to be amazed by the succulent pork chops and the aromatic mushroom cream sauce that combine to create an unforgettable dining experience. A must-try for any food enthusiast!
Ingredients
- 4 pork chops
- Salt and pepper, to taste
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups cooked white jasmine rice
- Fresh parsley, for garnish
Directions
- Season both sides of the pork chops with salt and pepper.
- In a large skillet, melt 2 tablespoons of butter with olive oil over medium heat.
- Add the pork chops to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the pork chops from the skillet and set aside on a plate.
- In the same skillet, add the remaining 2 tablespoons of butter, sliced mushrooms, and minced garlic. Saute until the mushrooms are tender and golden brown, about 5-7 minutes.
- Pour in the chicken broth and scrape off any browned bits from the bottom of the skillet. Allow the broth to simmer for 2-3 minutes.
- Add the heavy cream, dried thyme, and dried rosemary to the skillet. Stir well to combine.
- Bring the sauce to a simmer and cook for another 5 minutes, or until it thickens slightly.
- Return the pork chops to the skillet and spoon the mushroom cream sauce over them. Cook for an additional 2-3 minutes to heat the pork chops through.
- Serve the pork chops and mushroom cream sauce over cooked white jasmine rice.
- Garnish with fresh parsley and enjoy!
