Smothered Pork Chops in a Creamy Soy and Mushroom Sauce
No more dried pork chops! This recipe sears the meat for texture, but simmers them in a delicious creamy sauce with a hint of soy that brings that umami flavor to perfectly complete this meal!
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!