Pork Chops With Mushroom Sauce – Say Goodbye To Dry Chops!

Are you a fan of comfort food with a gourmet twist? My juicy pork chops meet a flavor packed mushroom sauce in a recipe that’ll make your taste buds dance. Never have dry pork chops again!

=== 🍽🍸🥩 RECIPE ===
4 – 1 1/2 inch (4cm) thick bone-in pork chops
1 tablespoon butter
2 tablespoons olive oil
10 ounces (280g) mushrooms, sliced
1 large shallot, finely diced
2-3 cloves garlic, finely minced
3 sprigs fresh thyme
8 ounces (240ml) dry white wine
12 ounces (360ml) chicken or beef stock
1 teaspoon apple cider vinegar
Salt & Pepper

Preheat the oven to 350°F (180°C).

Season the chops on both sides with salt and pepper. Set aside.

Heat the oil over medium-high heat in a skillet large enough to hold all four chops. When the oil is shimmering and hot, brown the chops on both sides. Turning often, cook them until they reach an internal temperature of 135°F (57°C). Remove them from the pan and cover loosely with foil to rest. Carry-over cooking will bring the chops up to 145°F (63°C).

While the chops rest put the pan over medium-high heat and add the butter. Once melted, add the mushrooms, shallots, and garlic. Brown until softened and mostly dry. Add the white wine, stock, thyme, and any juices from the pork accumulated on the platter. Simmer, stirring occasionally, until reduced by half. Stir in the apple cider vinegar. Taste for seasoning and adjust if needed. Spoon the sauce over the chops and serve immediately.

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=== 📑 CHAPTERS ===
00:00 Introduction
00:20 Pork Chops and Mushroom Sauce
00:50 It Starts with Thick Cut Pork Chops
03:03 Time to Make the Sauce
03:35 It Starts with Butter and Mushrooms
05:24 White Wine and Chicken Stock
06:44 Add Some Acid and Season to Taste
08:05 Tasting and Recipe Recap
09:09 Social Media and Video Recommendations

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