Browned Butter Pork Chops with Mushrooms
Try this Browned Butter Pork Chops with Mushrooms recipe, or contribute your own.
Try this Browned Butter Pork Chops with Mushrooms recipe, or contribute your own.
- Carbohydrate 11.583293343785 g
- Cholesterol 40.7066666666667 mg
- Fat 15.7242766668771 g
- Fiber 1.96375004066469 g
- Protein 2.3237833347394 g
- Saturated Fat 9.79138800004569 g
- Serving Size 1 1 Serving (79g)
- Sodium 357.895357807797 mg
- Sugar 9.61954330312035 g
- Trans Fat 1.19982133339847 g
- Calories 191 calories
Step-by-step
- In a large skillet over medium-low heat, heat the butter with garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced.
- Add the pork chops and cook on each side until cooked through. (3-5 minutes per side, or until internal temperature reached 145°F) Remove the cooked chops to a clean plate and tent loosely with foil.
- Lower the heat to low and add the mushrooms, oregano, and thyme to the butter mixture. Cook until the mushrooms are slightly softened and cooked.
- Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. (With the heat still on low) return the pork chops to the gravy for about 5 minutes. Serve and enjoy!
Choosing the Right Pan
Many cooks use nonstick pans for pork chops, but this prevents proper browning. Cast iron or heavy stainless steel pans conduct heat evenly and build fond. Light-colored stainless steel helps monitor milk solids during butter browning. Ensure the skillet is large enough to hold three chops without crowding. Overcrowding drops pan temperature and causes steaming instead of searing.
Managing the Butter Solids
Unsalted butter contains water that must evaporate before milk solids toast. Watch for the initial foaming stage to subside completely. Swirl the pan constantly once the foam clears to expose the bottom solids. Stop heating immediately when the aroma turns nutty and amber specks appear at 300°F. Lingering too long burns the milk solids and introduces bitterness.
Building the Cream Gravy
Whole milk provides the necessary sugar and protein structure for a smooth pan sauce. Heavy cream can substitute at a one-to-one ratio if a richer sauce is desired. Whisk the flour directly into the warm fat and mushroom mixture to hydrate the starch granules evenly. Simmer the finished chops gently for five minutes to allow the protein fibers to relax inside the gravy.
