I could cook a pork chop every day of my life. It's flavorful and meaty and so easy to just sear in a skillet and finish off in the oven. It's delicious with apples and potatoes and greens and all kinds of sauces! But this recipe has all of the great flavors that we love around here. Savory seared pork, charred onions, sauteed mushrooms, fresh thyme, and a cream sauce that is to die for! And maybe the only thing that outshines this dish's flavor is the fact that it's a one-pot meal! Yep, everything happens in a big cast iron skillet! Simple, rib-sticking, and so so good! Click HERE to watch the Cooking Today episode with step-by-step instructions on how to make this dish!
PORK CHOPS WITH MUSHROOMS, ONIONS, & BOURBON CREAM SAUCE
3-4 bone-in pork chops (about 1 ½” thick)
1-2 medium onions, quartered
2-3 shallots, halved
sliced portabella mushrooms
2 cups chicken stock
½ heavy cream (can use half and half)
3 Tbl dijon mustard
1-2 Tbl bourbon
several sprigs of fresh thyme
Preheat oven to 450.
Season chops with salt/pepper on both sides. Preheat a 12” cast iron skillet over medium high heat. Seat pork chops on both sides for 3 minutes, turning several times until they are beautifully golden brown and crisped. Remove from skillet and set aside. In the same skillet, put the shallots and onions in the skillet turning over on 1-2 sides until caramelized. Remove from skillet and set aside. Turn heat off entirely; the skillet will retain the heat it needs for the following steps! Pour chicken stock into the skillet slowly, stirring to remove the browned bits on the bottom of the skillets. Slowly whisk in heavy cream, dijon mustard, bourbon, and salt/pepper to taste.
Add pork chops to skillet, nestling them down into the sauce. Tuck in the charred onions and shallots, plus the halved mushrooms. Sprinkle a few fresh thyme leaves around the top of the pan, and lay a bundle of fresh thyme in the middle of the skillet right on top.
Bake in a 450 degree oven for 12 minutes or until the sauce starts to bubble. Remove from oven with an internal temperature about 150 degrees; let rest for 5-7 minutes before serving. The temperature will rise to 160 as it rests.