The best way to describe a perfectly cooked pork chop is juicy. These pork chops are made with my favorite addition, mushrooms, and topped with a mushroom sherry cream sauce to keep every bite filled with as much flavor as possible. This dish is definitely on the richer side but it is an absolute crowd pleaser. It’s one of my favorites to make because it all comes together in one pan, which makes for an easy clean up.
Step 1 -
Season pork chops with salt day before or a couple hours before if time permits.
Step 2 -
Heat a sauté pan on high heat and add high temp oil or ghee to coat the pan.
Step 3 -
Pat dry pork chops before searing in the hot pan.
Step 4 -
Cook the pork chops in batches if needed, about 2 minutes each side or until nicely browned but not cooked through. Remove to a plate and reserve.
Step 5 -
Add a little bit more oil if needed to the pan followed by the mushrooms in a single layer. Cook in batches if needed.
Step 6 -
Lower the heat to medium high and cook mushrooms undisturbed until they begin to brown in parts, about 5 minutes.
Step 7 -
Lower the heat to medium and add the shallots and scallions.
Step 8 -
Continue to cook until everything is fragrant and caramelized another 2-3 minutes.
Step 9 -
Add the spices and stir to combine immediately followed by the sherry to deglaze the pan and stop the spices from burning.
Step 10 -
Finally stir in the cream and season with salt or soy sauce and a splash of sherry vinegar or to taste.
Step 11 -
Add the pork chops back to the pan and simmer for another 3-5 minutes or until the pork chops are cooked to your liking.
Step 12 -
Sprinkle with parsley and serve over beans and greens, rice or pasta!
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