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 10.0276000104517 g
- Cholesterol 40.7066666666667 mg
- Fat 15.6348800002104 g
- Fiber 0.987249994888323 g
- Protein 1.89281166807273 g
- Saturated Fat 9.78307450004569 g
- Serving Size 1 1 Serving (46g)
- Sodium 160.366191141131 mg
- Sugar 9.04035001556339 g
- Trans Fat 1.15615033339847 g
- Calories 184 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 degrees.) Remove the cooked chops to a clean plate and tent loosely with aluminum foil.
- Lower the heat to low and add the mushrooms, oregano, 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 Skillet
A heavy stainless steel or cast iron skillet is necessary for building the fond required in this dish. Nonstick pans fail to develop the necessary brown bits when heating butter and garlic. Medium-low heat prevents the milk solids in the butter from burning before the nutty aroma develops. Stir constantly during the foaming stage to monitor the color change accurately.
Managing Temperature and Timing
Thick-cut chops require careful internal temperature monitoring to prevent dryness. Cook each side for three to five minutes until an instant-read thermometer registers 145 degrees Fahrenheit in the thickest part of the meat. Tent the cooked chops loosely with aluminum foil while preparing the pan sauce to allow the internal juices to redistribute evenly.
Preventing Sauce Separation
Whisking flour directly into hot butter and mushroom drippings creates a proper roux before dairy is added. Pouring whole milk or heavy cream in slowly while whisking vigorously prevents lumps from forming in the gravy. Keep the burner on low when returning the rested chops to the simmering sauce to warm them through without overcooking the protein.
