Looking for some amazing back on the farm pork chops?
But you need to spend less than 30 minutes in the kitchen?
If so you in luck because these bone in chops are rustic as all can be and tasty beyond belief. We’re talking packed with tons of flavor.
Not to worry. These chops are quick and easy to prepare. Yep, this 30 minute recipe will have you from prep to table in less than 30 minutes.
This recipe is sure to become a family favorite.
Your prep time is five minutes
Cooking time will be approximately 25 minutes, a bit more for really thick chops
The recipe below makes four servings, so adjust if you need a couple more chops to feed your tribe.
Extra virgin olive oil – 3 Tablespoons
Bone in pork chops – 4 at room temperature approx. 1/2 inch thick
Sea salt & fresh black pepper – add to taste
White mushrooms, washed & sliced – 8 oz
Yellow onion – 2 tablespoons fine minced
Garlic, peeled & minced – 2 cloves
Chicken broth – 3/4 cup, best if organic
Half and half – 1/4 cup at room temperature
Greek yogurt – 1/4 cup, non flavored, full fat at room temperature
Fresh parsley – 3 tablespoons with stems removed & leaves finely chopped
If you want a thick sauce add 1 teaspoon of ground arrowroot
Heat olive oil in a large over medium-high heat in a large iron skillet.
Season, to taste, your pork chops on both sides with salt and pepper, then place them in your hot skillet. Brown each side of the pork chops for about 3 to 4 minutes per side.
After browning you’ll remove the pork chops from pan and set them to the side.
Reduce the temperature of your skillet to medium, then add in the sliced mushrooms to your skillet. Cook the mushrooms to the point to where they release their juices. Usually, this takes about 6 or 7 minutes. Stir occasionally as the mushrooms cook.
After the mushrooms have released their juices, add garlic and your onion into pan. Cook these for a minute or two, remembering to stir them often.
There will be a glaze of mushroom juice, onion and garlic at the bottom of your skillet. De-glaze the pan by pouring in your chicken broth and scraping off the glazed bits on the bottom of the pan. Next, put the pork chops back to the skillet. Reduce heat from medium to low. Cover your skillet and cook for about 8 to 10 minutes. Thicker chops may take a few moments longer to cook through.
Put your pork chops onto a serving plate. Cover them to keep them warm.
Next, stir your half and half, Greek yogurt in to the skillet. Add 2 tablespoons of the fresh parsley. Mix all ingredients into well blended sauce.
Cook the sauce until heated throughout. Takes around 1 or 2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
Pour the mushroom sauce over your pork chops. Add a sprinkle of parsley and call everyone to diner.