Buttermilk-Mushroom Pork Chops Recipe

Cooking Directions

• STEP 1.In a large bowl, whisk together the buttermilk, garlic, thyme, salt, and pepper.
• STEP 2.Add the pork chops to the bowl and turn to coat them in the buttermilk mixture. Cover and refrigerate for at least 1 hour, or overnight if possible.
• STEP 3.Heat a large skillet over medium-high heat and add the olive oil. Remove the pork chops from the marinade, allowing any excess to drip off, and add them to the skillet. Cook for 4-5 minutes per side, or until the pork chops are browned and cooked through.
• STEP 4.Remove the pork chops from the skillet and set aside. In the same skillet, add the mushrooms and cook until they are browned and tender, about 5 minutes.
• STEP 5.Add the chicken broth to the skillet and bring to a simmer. Cook for 2-3 minutes, or until the broth has reduced slightly.
• STEP 6.Stir in the heavy cream and cook for an additional 2 minutes, or until the sauce has thickened.
• STEP 7.Return the pork chops to the skillet and cook for 1-2 minutes, or until they are heated through.
• STEP 8.Serve the pork chops with the mushroom sauce spooned over the top. Enjoy!

Cooking Tips

• Marinating the pork chops in the buttermilk mixture helps to tenderize the meat and infuse it with flavor. The longer you marinate, the more flavorful the pork chops will be.
• Make sure to remove any excess marinade from the pork chops before cooking to prevent them from becoming too wet.
• For a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the skillet and cook until the sauce has thickened to your desired consistency.

Storage and Serving

• Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork chops in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the buttermilk-mushroom pork chops with a side of mashed potatoes and steamed vegetables for a complete meal.