Smothered Pork Chops in a Creamy Soy and Mushroom Sauce
Whether a veteran at searing pork chops or just starting out, this method combines that great crisp texture with a creamy sauce that perfectly cooks the meat without drying it out!
A sense of humor, skin and…pork. Some things you just don’t want, well, dry. I struggle with pork as the other white meat because I’ve never felt that I’ve perfected this. As horribly unhealthy as it is, one of my favorite parts of the chop is the crispy fat on the outside edge of the bone (don’t judge too hard-guilty pleasure. I’ll skip cake instead 🙂 ). In order to obtain this crisp texture, it often comes at the expense of the actual chop, and I end up with a dry meat. By turning the heat higher in the pan and searing the chop, but allowing it to finish cooking in the sauce, provided the best of both worlds and produced a perfectly cooked meat that retained the crisp exterior!
A unexpecting pair. I’m no expert at sauces, but I typically have my categories to start the recipe-red sauce, cheesy alfredo, broth and soy, etc. From there, I can build out various spices or ingredients, but typically follow the base elements as the foundation. I was recently watching a culinary show where they were trying out restaurants and raving about the mixture of cream with soy. I was intrigued so started to play around with these combinations. Mind blown! Omitting the cheese of a typical alfredo keeps this creamy without the sweetness, and the saltiness from the soy sauce really accentuated the mushroom flavor, giving a great umami profile that was a fabulous discovery!
Looking for other ways to use mushrooms? Check out:
Italian Sausage and Spinach Stuffed Mushrooms
Ramp and Shiitake Mushroom Soup
Caramelized Mushroom and Strawberry Noodle Salad
Roasted Chicken with a Black Garlic Mushroom Sauce
Ginger Eggplant and Mushroom Stir-fry
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Smothered Pork Chops in a Creamy Soy and Mushroom Sauce
Equipment
- 2 Large Skillets
- Kitchen knife
Ingredients
- 2 large Pork Chops I used bone in
- 1/4 medium Onion
- 2 tsp Butter
- 2 tsp Olive Oil
- 2 cloves Garlic
- 1 pkg Sliced Mushrooms I used Baby Bella
- 1/4 cup Heavy Whipping Cream
- 2 tbsp Cream Cheese
- 1/4 cup Stock I used vegetable
- 2 tsp Soy Sauce Liquid Amino for Keto
- Salt and Pepper to taste
- Optional-fresh parsley to garnish
Instructions
- In a large skillet, warm butter and olive oil, adding in sliced onion, sautéing until translucent. Add the minced garlic and cook until fragrant.
- Add the sliced mushrooms and mix until coated in the liquid and starting to tender, but not soft. Pour in the stock and let cook on a medium heat until flavors blend together.
- Turning up the heat a bit, pour in the heavy whipping cream and allow to come to a light boil. Add the cream cheese and soy sauce and stir until combined. You may need to use a fork or whisk to incorporate the cream cheese if lumps remain. Turn to low heat, stirring often, and allow to simmer.
- In another skillet, turning the heat up to medium high, add the pork chops, seasoning with salt and pepper on each side. Allow these to sear, flipping once, to create a crispy texture on the outside.
- Add the pork chops to the cream mixture and allow to simmer for a few minutes to ensure that the meat is cooked through, adjusting sauce for flavor (tip-if salt is needed, a little more soy brings that flavor instead of pure salt). Allowing this to simmer before serving will help with the cook time of the meat and keep the moisture. Variation-if you prefer a lighter option, skip the simmer step and serve the pork chops with sauce lightly drizzled over. Garnish with fresh parsley and enjoy!
