Creamy Pork Chops

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings


  • 4 thick pork chops
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Sea salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil divided
  • 1 pound mushrooms
  • 2 cloves garlic minced
  • 1/4 cup white wine or use low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon garlic powder


  • Combine thyme, rosemary and salt and pepper to taste. Coat both sides of the pork chops with the seasoning and set aside for 30 minutes.
  • Heat 2 tablespoons olive oil in large skillet until medium-hot. Place pork chops in pan. Cook each side for 4 minutes until golden brown. Turn the heat off and cover. Let rest for 10 minutes.
  • While chops are cooking, add 1 tablespoon olive oil to a small non-stick skillet and begin sautéing mushrooms. Sprinkle with salt and pepper, and add the garlic. When mushrooms begin to wilt, add wine.
  • Remove chops to serving platter, cover to keep warm. Add mushrooms and liquid to the pork chop pan and turn heat to medium-high. Stir up any brown bits from the bottom of the pan. Allow mushrooms to finish cooking.
  • Add heavy cream, and simmer until reduced by half. Pour sauce over chops. Serve immediately.


SERVING SUGGESTION: Steamed asparagus and faux-tay-toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
GLUTEN FREE: Make sure white wine (or chicken broth) is gluten-free.
NUTRITION: 467 Calories; 36g Fat (71.0% calories from fat); 26g Protein; 7g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat.
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