Grilled Pork Chops with Mushroom Sauce
Now, it’s almost time to kick the grill 
into gear for the summer. So to break it in (now mind you – we have already been grilling the occasional hamburger) these quick and easy grilled pork chops are just the ticket. This Grilled Pork chops with Mushroom Sauce recipe is packed with tons of flavor, and they are so quick to prepare, you are using just your grill and skillet
– count’em 2 pans, that’s it. This recipe is sure to become a new go-to family favorite!
For best results, allow your pork chops and dairy ingredients to set at room temperature for 30 minutes or so before you begin cooking. Cooking meat right out of the refrigerator will take longer and your results will not be as consistent. Adding chilled dairy products to hot sauces can cause them to curdle. Alright, alright, lets get this party started!!
Grilled Pork Chops with Mushroom Sauce
Prep time: 5 minutes
Cooking time: approximately 25 minutes*
Serves 4
* Actual cooking time will depend on how thick your chops are and their internal temperature when you start cooking them.
Ingredients
3 T. extra virgin olive oil
4 bone-in pork chops, approximately 1/2” thick, room temperature
Sea salt and freshly ground black pepper, to taste
8 oz. white mushrooms, washed and sliced
2 T. yellow onion, finely minced
2 cloves garlic, peeled and minced
¾ c. chicken broth
, preferably organic
¼ c. half and half, room temperature
¼ c. non-flavored, non-fat Greek yogurt, room temperature
3 T. fresh parsley, stems removed and leaves finely chopped, divided
Optional: 1 t. ground arrowroot (to thicken sauce) or you may use cornstarch
Directions:
Spray Grill with non-stick cooking spray, heat to desired temperature.
Season pork chops on each side with salt and pepper to taste and add to the grill. Brown pork chops on each side, approximately 3-4 minutes per side.
Remove pork chops from grill and set aside. Head a skillet with 1-2 TBSPs of olive oil, reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.
Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom. Add the pork chops into the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.
Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.
Tip: If you prefer a thicker sauce, combine 1 teaspoon of arrowroot
with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.
Grilled Pork Chops with Mushroom Sauce
Ingredients
- 3 T. extra virgin olive oil
- 4 bone-in pork chops approximately 1/2” thick, room temperature
- Sea salt and freshly ground black pepper to taste
- 8 oz. white mushrooms washed and sliced
- 2 T. yellow onion finely minced
- 2 cloves garlic peeled and minced
- ¾ c. chicken broth preferably organic
- ¼ c. half and half room temperature
- ¼ c. non-flavored non-fat Greek yogurt, room temperature
- 3 T. fresh parsley stems removed and leaves finely chopped, divided
- Optional: 1 t. ground arrowroot to thicken sauce or you may use cornstarch
Instructions
- Spray Grill with non-stick cooking spray, heat to desired temperature.
- Season pork chops on each side with salt and pepper to taste and add to the grill. Brown pork chops on each side, approximately 3-4 minutes per side.
- Remove pork chops from grill and set aside. Head a skillet with 1-2 TBSPs of olive oil, reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.
- Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom. Add the pork chops into the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.
- Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
Here’s to simple and delicious eats,
I'm married to an amazing man, we have 4 crazy kids, and 4 crazy cats.Pull up a seat, grab a glass of sweet tea and stay awhile!
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