Welcome to the Good Ranchers' recipe blog! Today, we're excited to share a mouthwatering recipe for Pork Chops with Mushroom Cream Sauce. Featuring our premium boneless pork chops, this dish combines tender meat with a rich, creamy mushroom sauce, perfectly complemented by roasted baby gold potatoes and fresh green beans. Easy to prepare and full of flavor, this comforting meal is perfect for a family dinner or special occasion. Discover the delicious difference Good Ranchers' quality ingredients make in every bite!
Ingredients:
4 Good Ranchers’ Boneless Pork Chops
Fresh Green Beans
1.5 lb Baby Gold Potatoes
1 pint Mushrooms, sliced
4 cloves Garlic, sliced
1 ½ cups Heavy Cream
Salt and Pepper
1 tsp Chicken Bouillon
5 tbsp Olive Oil
3 tbsp Butter
2 tbsp Flour
Directions:
Heat oven to 350 degrees.
In a large pot of water, boil the potatoes for 10 minutes or until fork tender. With a slotted spoon, remove the potatoes to a bowl (leave the water in the pot and return to a boil) and toss potatoes in 2 tbsp olive oil. Sprinkle with salt and pepper. Place boiled potatoes on one side of a parchment lined sheet pan. To the pot of water, add the green beans and boil for 3 minutes. Move the cooked green beans to the bowl, toss with 2 tbsp olive oil, season with salt and pepper, and place them on the other side of the sheet pan. Place the potato and green bean sheet pan in a 350° oven and begin to prep the pork chops. Heat a cast iron skillet on medium high heat while you pat the pork chops dry and season with salt and pepper on both sides. Melt 1 tbsp butter and 1 tbsp olive oil and place the pork chops in the skillet. Sear on both sides (2-3 minutes each side) and check the internal temperature of the pork chops. Pork is fully cooked at 145 degrees so removing them a bit early and allowing them to rest will ensure they come up to the proper temperature and won’t be overcooked. Once you’ve removed them and they are resting, bring the temperature of the skillet to medium and start making the mushroom cream sauce. Add the diced mushrooms and allow them to cook for about 4-5 minutes stirring often. Add the garlic, 2 tbsp of butter, 2 tbsp of flour, and stir to cook the paste for about 1 minute. Add the heavy cream, ½ cup water, and season with 1 tsp chicken bouillon. Taste to check seasoning and adjust by adding salt and pepper to your liking. Take the potatoes and green beans out of the oven, put the pork chops back into the skillet with the mushroom cream sauce and check that their internal temperature has reached 145°. Enjoy an amazing and easy pork dinner!