These rustic pork chops are packed with tons of flavor, and they
are so quick and easy to prepare. 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.

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, full-fat Greek yogurt, room temperature
3 T. fresh parsley, stems removed and leaves finely chopped,
divided

Optional: 1 t. ground arrowroot (to thicken sauce)

Directions:

Heat olive oil in a large, heavy-duty skillet over medium-high
heat.

Season pork chops on each side with salt and pepper to taste and
add to the hot skillet. Brown pork chops on each side,
approximately 3-4 minutes per side.

Remove pork chops from pan and set aside. 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 back to 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.

The post Bone-In Pork Chops with Creamy Mushroom Sauce appeared first on The Real Chitterlings.com.

Prep time: 5 minutes
Cooking time: 10-15 minutes
Serves 4

Ingredients:

1 T. extra virgin olive oil
4 4-oz. boneless pork chops
Salt and black pepper, to taste
½ c. balsamic vinegar
2½ T. real maple syrup

Directions:

1. Heat olive oil in a large, heavy-duty skillet over
medium-high heat.

2. Season pork chops on each side with salt and pepper, to
taste, and add to the pre-heated skillet. Brown pork chops on
each side, approximately 3 minutes per side. Remove pork chops
from pan and set aside on a rimmed dish.

3. Add balsamic vinegar and maple syrup to hot skillet and bring
to a boil, stirring constantly. Reduce heat to medium and cook
mixture until it is reduced to about 1/3 of its original volume.
When ready, the glaze will become thick and syrupy. (Do not
overcook or the mixture will become hard and sticky).

4. Return the pork chops to the skillet along with the juices
that collected on the plate. Stir liquid to blend juices into the
syrup and cook for another 1-2 minutes.

5. Transfer chops to a serving platter or individual serving
plate and drizzle with pan sauce. Serve immediately with Roasted
Brussels Sprouts or your choice of sides.

The post Maple-Balsamic Boneless Pork Chops appeared first on The Real Chitterlings.com.