Stove Top Pork Chops and Mushrooms
Brined and perfectly seared, juicy, pork chops and earthy mushrooms team up for some serious flavor. The pork chops are cooked to a rosy-pink which guarantees tender, juicy chops every time! Lots of meaty mushrooms are sautéed with garlic, wine and fresh herbs resulting in a flavor-packed sauce to finish up the chops.
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Servings: 4 Servings
Calories: 619kcal
Ingredients
To Brine the Pork Chops:
- 4 pork chops bone-in, 1-1/2-inch thick, 8-10 oz. each
- Kosher salt
- ¼ cup brown sugar
- Water
To Cook:
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoon butter
- 16 ounces crimini mushrooms see notes
- 4 garlic cloves grated or minced
- ½ cup dry white wine
- ¼ cup chicken broth
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Make the Brine:
- Place the pork chops in one layer in a 9x13-inch dish. To determine the brine, measure enough cups of cold water to cover the chops. Remove the chops to a plate and reserve. Add 1 tablespoon of Kosher salt for every cup of water measured. In our recipe, we used 5 cups of cold water and 5 tablespoons of Kosher salt.
- Stir the brine to dissolve the salt, then return the pork chops to the brine, cover with plastic wrap and refrigerate for at least 15 minutes and up to 8 hours.
Cook the Pork Chops and Mushrooms:
- Remove the pork chops from the brine and pat dry with paper towels.
- With a sharp knife cut through just the fat rim of the pork chop in 1-inch intervals. As the pork chop cooks the cuts will expand, keeping the pork chop lying flat in the pan and not hump in the center. See the photo in the post for reference.
- Sprinkle both sides of the pork chops lightly with pepper, additional salt will not be needed.
- Heat the oil in a large skillet set over medium-high. Add 2 of the pork chops and sear until well browned, 3-4 minutes per side. Transfer to a plate and set aside. Repeat with the remaining 2 pork chops. The pork chops will continue cooking from residual heat but not be cooked completely. They will finish cooking in the mushroom sauce.
- Melt the butter in the skillet over medium-high heat. Add the mushrooms, tossing to coat with butter. Cook, undisturbed for 4-5 minutes, stir and cook another 3-4 minutes stirring occasionally until browned.
- Add the grated garlic and cook for 30 seconds. Add the wine and chicken broth.
- Bring to a boil, reduce the heat to low, and return the pork chops and the juices in the plate, to the skillet. Cook, undisturbed, until a meat thermometer inserted into a pork chop registers 140-145°F, about 3-5 minutes.
To Serve:
- Plate 1 pork chop per serving with mushrooms and sauce spooned over the chop, garnished with chopped parsley. Serve with mashed potatoes and sauce over the potatoes.
Notes
- A basic brine mix is 4 tablespoons of Kosher salt to 4 cups of cold water. Salt is difficult to dissolve in cold water, a quick way to make the brine is to add all the salt to 1 cup of very hot water to dissolve it. Then add the hot brine to the remaining 3 cups of cold water. Remember, do not add any meat to hot or warm brine. It must be cold.
- For a good brown searing, do not add all of the pork chops to the skillet at the same time. Sear them in batches of 2 at a time.
- Tip to keep pork chops from curling when they cook: With a sharp knife cut through just the fat rim of the pork chop in 1-inch intervals. As the pork chop cooks the cuts will expand, keeping the pork chop lying flat in the pan and not hump up in the center.
- Two keys to juicy, tender pork is to brine the pork for a minimum of 15 minutes; and to not overcook the meat. A medium-rare pork chop will be rosy-pink and should register between 140-145°F internally.
- USDA guidelines for cooking pork chops, roasts and tenderloins can now be safely cooked to medium with a final internal temperature of 145°F, followed by a short rest time.
Nutrition
Serving: 1 | Calories: 619kcal | Carbohydrates: 18g | Protein: 49g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 21g | Cholesterol: 166mg | Sodium: 362mg | Fiber: 1g | Sugar: 13g