Mushroom Pork Chops Recipe with Garlic and Butter
Prep Time: 5 minutes
Cook Time: 15 minutes
Brine: 30 minutes
Total Time: 20 minutes
These Mushroom Pork Chops with Garlic and Butter are extremely quick to make - you can have dinner on a table in just 20 minutes. They're also full of flavor (with garlic, butter, and a medley of herbs), gluten-free, and Keto friendly.
- 2 Bone-In Pork Chops about 0.5 lbs each
- 2 cups Baby Bella Mushrooms sliced (about 8 oz)
- 1 tbsp Cooking Oil
- 2 tbsp Butter unsalted
- 2 cloves Garlic minced
- 1 teaspoon Fresh Rosemary chopped
- 1 teaspoon Fresh Thyme chopped
- Salt and Pepper to taste
- 1 teaspoon Chopped Parsley to garnish
- 3 cups Water
- 3 tbsp Kosher salt
Brine: Warm the water and dissolve the salt in it. Bring to room temperature, add pork chops and brine for at least 30 minutes. You can brine it longer in the refrigerator.
Cook pork chops: Preheat your oven to 400F. Pat dry pork chops, season with salt, pepper, and fresh rosemary. Heat up the ovenproof skillet; add cooking oil and sear pork chops for 3 minutes on each side. Transfer them to baking sheet with a rack and place in the hot oven for about 6 minutes until the internal temperature reaches 145F.
Cook mushrooms: to the same skillet add sliced mushrooms without any seasoning and cook undisturbed for about 3-4 minutes; then mix them and cook for another 2 minutes until cooked through and golden brown; then add butter, garlic, thyme, salt and pepper and cook for another minute.
Assemble the dish: remove pork chops from the oven, let rest for about 5 minutes and serve with mushrooms on top. Sprinkle with chopped parsley for garnish and enjoy!
Calories: 473kcal | Carbohydrates: 4g | Protein: 37g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 147mg | Sodium: 199mg | Potassium: 903mg | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 2.6mg | Calcium: 51mg | Iron: 1.5mg