Tender Baked Pork Chops in Rich Creamy Mushroom Sauce (High Protein)

Golden, pan-seared pork chops baked to juicy perfection in a velvety garlic, herb, and sautéed mushroom cream sauce deliver pure comfort food without the carb

Equipment

• Cast-iron skillet (12-inch): Holds high heat for an even sear and transitions seamlessly from stovetop to oven.
• Instant-read meat thermometer: Ensures precise doneness without cutting into the chop and losing juices.
• Tongs: Allows secure turning of heavy meat cuts without puncturing the surface.
• Splatter guard: Keeps stovetop oil containment manageable during high-heat searing.

Ingredients

• 4 bone-in pork chops (approx. 200–225g each, 1-inch thick; patted dry)
• 250g cremini (baby bella) mushrooms, sliced
• 2 tbsp olive oil (divided)
• 2 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 180ml low-sodium chicken bone broth
• 180ml heavy whipping cream (room temperature)
• 30g finely grated Parmesan cheese
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tsp fresh rosemary, minced
• 1 tsp smoked paprika
• 1 tsp kosher salt (divided)
• ½ tsp freshly cracked black pepper
• 1 tbsp fresh Italian parsley, chopped (for garnish)

Instructions

1. Preheat and Prep: Preheat your oven to 190°C (375°F). Pat the pork chops completely dry with paper towels to ensure an optimal sear. Season both sides evenly with smoked paprika, ½ teaspoon salt, and the black pepper.
2. Sear the Chops: Heat 1 tablespoon of olive oil in a 12-inch oven-safe cast-iron skillet over medium-high heat until shimmering. Sear the pork chops for 3 to 4 minutes on the first side without moving them, until a deep golden crust forms. Flip and sear for 2 minutes on the second side. Transfer chops to a plate (they will finish cooking in the oven).
3. Sauté the Aromatics: Reduce heat to medium. Add the butter and remaining 1 tablespoon of olive oil to the pan. Add the sliced mushrooms and sauté for 5 minutes until browned and their liquid has evaporated. Add the minced garlic, thyme, and rosemary; cook for 60 seconds until fragrant.
4. Build the Sauce: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon. Lower heat to medium-low, pour in the heavy cream, and whisk in the Parmesan cheese and remaining ½ teaspoon salt. Let the mixture simmer gently for 2 to 3 minutes until slightly thickened.
5. Bake: Return the seared pork chops and any accumulated juices back into the skillet, spooning the creamy mushroom sauce directly over the meat. Transfer the skillet to the oven and bake uncovered for 8 to 12 minutes, or until an instant-read thermometer inserted into the thickest part reads 60°C (140°F).
6. Rest and Serve: Remove from the oven, tent loosely with foil, and let rest for 5 minutes (internal temperature will rise to 63°C / 145°F). Garnish with fresh parsley and spoon the sauce over the chops before serving.

Nutrition

Calories: 485 kcal · Protein: 39g · Fat: s: 33g Cholesterol: 135mg · Carbohydrates: 5g · Fiber: 1g · Sugar: 2g · Sodium: 580mg