Cream of Mushroom Pork Chops

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Steps

1. Step 1

   Place the flour in a shallow dish. Pat the pork chops dry and season lightly on both sides with seasoned salt and black pepper.

2. Step 2

   Dredge the pork chops in flour, shaking off the excess.

3. Step 3

   Melt the butter and oil in a large, heavy skillet over medium-high heat. Add the chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F – 145°F, about 7-10 minutes per side. Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.

4. Step 4

   Transfer the pork chops to a plate, tent with foil, and allow to rest while you prepare the sauce. Note: Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don’t overcrowd your pan by trying to squeeze too many chops in at once. Add extra oil and butter, as needed, for browning additional batches.

5. Step 5

   In the same skillet, add the white wine or chicken broth and 1 tablespoon of butter over medium-high heat. Use a wooden spoon to scrape the browned bits from the bottom of the pan. When the butter melts, add the mushrooms and onion; sauté until soft, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in the soup and milk; bring to a gentle boil. Reduce the heat to low; simmer, stirring regularly, for about 5 minutes. Add extra milk to thin the sauce, if desired, until it reaches your desired consistency. Remove from heat; stir in the parsley and lemon juice. Taste and season with salt and pepper, if necessary.

6. Step 6

   Spoon the sauce over the pork chops. Garnish with additional chopped fresh herbs.

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