Recipe Ingredients
- 4 ½ -inch-thick pork chops
- 2 teaspoons kosher salt, plus more, to taste
- ½ teaspoon freshly ground black pepper, plus more, to taste
- 3 tablespoons unsalted butter, divided
- 8 ounces white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 ½ cups low-sodium chicken broth
- ⅓ cup Darigold Sour Cream
- Chopped fresh parsley, for garnish
Recipe Directions
- Pat pork dry with paper towels and season with salt and pepper. Melt 1 tablespoon of butter in large skillet over medium-high heat. Sear pork until golden-brown, about 1 to 2 minutes per side. Transfer to plate and set aside.
- Melt remaining butter in the same skillet. Add mushrooms and cook, stirring occasionally, until tender and light golden-brown, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until no lumps remain, about 1 minute. Whisk in broth and sour cream until combined. Bring to a simmer and cook, stirring frequently, until a sauce starts to form, about 2 to 3 minutes. Season with additional salt and pepper, to taste.
- Return pork chops to sauce and cover with lid. Simmer, over low heat until pork chops’ internal temperature reaches 145°, about 4 to 5 minutes. Garnish with parsley and serve.
