Home Mains Pan-Seared Pork Chops and Creamy King Oyster Mushroom Sauce
A plate of Pan-Seared Pork Chops topped with a rich, creamy King Oyster Mushroom sauce, garnished with fresh thyme.
2 Hours, 30 Minutes Medium

Pan-Seared Pork Chops and Creamy King Oyster Mushroom Sauce

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Pan-Seared Pork Chops and Creamy King Oyster Mushroom Sauce is a sophisticated and flavorful dish that embodies the elegance of European cuisine, particularly with a nod to French culinary techniques. This dish combines the juicy tenderness of brined pork chops with a rich and savory mushroom sauce, creating a delightful harmony of textures and flavors.

The process begins with brining the pork chops. This step is crucial to ensure they remain juicy and flavorful. Made by dissolving salt and brown sugar in water and then adding aromatic elements like smashed garlic, bay leaves, and fresh thyme sprigs, this mixture infuses the pork chops with a subtle depth of flavor and helps maintain moisture during cooking. The pork chops should be brined for at least 2 hours and up to 8 hours, allowing the brine to penetrate the meat entirely.

Once brined, the pork chops are patted dry and seasoned lightly with salt and ground black pepper. They are then seared in a hot skillet with extra virgin olive oil, creating a beautiful, golden-brown crust. Pan-searing the pork chops locks in the juices and adds a delightful caramelized flavor to the meat.

The highlight of this dish is arguably the king oyster mushroom sauce. King oyster mushrooms are known for their meaty texture and umami-rich flavor, making them an excellent complement to the pork chops. The sauce begins by sautéing the chopped mushrooms in butter and extra virgin olive oil until golden brown and tender. Adding minced garlic and finely chopped shallots enhances the depth of flavor, infusing the sauce with aromatic richness.

Once the mushrooms are cooked, a splash of dry white wine is added to deglaze the pan, lifting the flavorful bits stuck to the bottom. The wine simmers until it’s reduced by half, concentrating its flavors before heavy cream is stirred in. Fresh thyme leaves are added for an herbal note, and the sauce simmers until it thickens to a luscious consistency. Seasoning with salt and ground black pepper ensures the flavors are well-balanced.

This dish pairs beautifully with a variety of sides, such as mashed potatoes, steamed vegetables, or a simple green salad, making it a versatile option for weeknight dinners and special occasions. The succulent pork chops and the rich, creamy mushroom sauce create a truly memorable dining experience.

Pan-Seared Pork Chops and Creamy King Oyster Mushroom Sauce is a dish that showcases the beauty of simple yet refined cooking techniques. The brining process ensures the pork chops remain juicy and flavorful, while the rich mushroom sauce adds a luxurious touch. This dish is a testament to how classic ingredients and straightforward methods can come together to create a comforting and elegant meal. This dish will impress and satisfy whether for a family dinner or an intimate gathering.

Pan-Seared Pork Chops and Creamy King Oyster Mushroom Sauce

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: FrenchDifficulty: Medium
Servings

4

servings
Prep time

2

hours 
Cooking time

30

minutes
Total time

2

hours 

30

minutes

Pan-Seared Pork Chops and Creamy King Oyster Mushroom Sauce features juicy, brined pork chops seared to perfection and topped with a rich, savory mushroom sauce made from king oyster mushrooms, white wine, and fresh thyme. This elegant dish combines classic flavors and techniques for a deliciously satisfying meal.

Ingredients

  • For the Pan-Seared Pork Chops
  • 4 thick-cut pork chops

  • 4 cups water

  • 1/4 cup salt

  • 1/4 cup brown sugar

  • 2 cloves of garlic, smashed

  • 2 bay leaves

  • 2 sprigs of thyme

  • 2 tablespoons extra virgin olive oil

  • to taste, salt and ground black pepper

  • For the King Oyster Mushroom Sauce
  • 1 pound king oyster mushrooms, chopped

  • 2 tablespoons unsalted butter

  • 2 tablespoons extra virgin olive oil

  • 3 cloves of garlic, minced

  • 1 shallot, finely chopped

  • 1/2 cup white wine

  • 1 cup heavy cream

  • 1 tablespoon thyme leaves, freshly chopped

  • to taste, salt and ground black pepper

Directions

  • Brine the Pork Chops:
    In a large bowl, whisk together the water, salt, brown sugar, smashed garlic, and thyme sprigs. Mix well until the salt and sugar are fully dissolved. Add the pork chops to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours.

    Remove the pork chops from the brine and pat them dry with paper towels. Season lightly with salt and ground black pepper.
  • Cook the Pork Chops:
    Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes per side, or until they are golden brown and reach an internal temperature of 145°F (63°C). Remove the pork chops from the skillet and let them rest on a plate tented with aluminum foil to keep warm.
  • Prepare the King Oyster Mushroom Sauce:
    Add the butter and extra virgin olive oil to the same skillet. Turn the heat down to medium. Add the chopped king oyster mushrooms and cook for 5-7 minutes until they are golden brown and tender. Add the minced garlic and chopped shallot, and sauté for 1-2 minutes until soft and fragrant. Pour in the white wine and cook for 3-4 minutes until it reduces by about half. Stir in the heavy cream and fresh thyme leaves. Simmer the sauce for another 5-7 minutes, allowing it to thicken. Season with salt and ground black pepper to taste.
  • Assemble and Serve:
    Place the seared pork chops on serving plates. Spoon the creamy king oyster mushroom sauce over each chop. Garnish with freshly chopped parsley or thyme.

Notes

  • Brining Time: The pork chops should be brined for at least 2 hours and up to 8 hours for optimal flavor and tenderness. Don’t brine for any longer to avoid negatively impacting the flavor and texture of the pork chops.

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