The key to tender and juicy pork is to make sure that you aren’t over-cooking it. The sure-fire way to cook it just right is to use a meat thermometer. When the pork chops reach an internal temperature of about 145 (up to 160 degrees, but I found 145 to give me the perfect result), they are done! You’ll remove the pork chops from the pan and let them rest for about three minutes. The result will be a perfectly cooked, tender and juicy piece of pork with just a hint of pink in the center that you’ll find irresistible!
This is an easy and quick recipe that will delight. Serve with asparagus and compliment your meal with a bottle of Chardonnay, which goes perfectly with this recipe.
3-4 New York Pork Chops (previously called Top Loin Chop, boneless) – about 3/4” of an inch to one inch thick
Salt, black pepper, garlic powder for seasoning
1 tablespoon olive oil
1 tablespoon butter
8 ounces mushrooms
2 cloves garlic, minced
1/2 cup dry white wine (you can also substitute chicken broth)
1/2 cup heavy cream
3/4 cup chicken broth
1/4 teaspoon dried thyme
Salt and pepper to taste.
Pat the pork chops dry and season both sides with salt, black pepper and garlic powder.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
When the oil is hot and shimmering, add the pork chops to the pan.
Cook the pork chops for 3-5 minutes, then flip the pork chops and cook an additional 3-5 minutes, until the internal temperature reaches 145 degrees. Be sure to not overcook the pork chops and use a thermometer!
Remove the pork chops from the pan and allow them to rest for 3 minutes.
Meanwhile, prepare the pan sauce. Melt 1 tablespoon butter in the pan. Add mushrooms and sauté until lightly browned, about 7-8 minutes.
Add minced garlic and cook for a minute longer.
Deglaze the pan with 1/2 cup dry white wine (you can also substitute chicken broth).
Whisk well to pull up any bits of pork and/or mushrooms from the bottom of the pan.
Then add in heavy cream and chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 7 minutes, or until the sauce has reduced by about half.
Add in dried thyme and season to taste with a bit of salt and pepper.
To plate: place a pork chop on a plate. Drizzle sauce over each pork chop. Sometimes I serve the pork over rice so that the rice can absorb the delicious pan sauce. It’s wonderful either way.
Garnish with chopped fresh parsley.