This recipe features juicy, tender chops with a delicious, creamy sauce and a New Orleans kick of spice. This dinner will bring a little bit of the South to your plate.
MAKES: 4 servings
1 SERVING (1 CHOP): 388 Calories, 21 g Fat, 3 g Carbs, 22 g Protein
4 (4-oz [120-g]) thick-cut pork chops
½ tsp salt, plus more as needed
½ tsp black pepper, plus more as needed
2 tbsp (30 g) butter
½ cup (40 g) mushrooms, sliced
1 tbsp (10 g) garlic powder
1 cup (240 ml) chicken broth
2 bay leaves
½ cup (120 ml) sour cream
1 oz (30 g) cream cheese
½ tsp cayenne pepper
¼ tsp crushed red pepper
1 tsp paprika
½ tsp onion powder
½ tsp oregano
½ tsp thyme
Season the chops with the salt and black pepper. Heat the butter in a large skillet over medium-high heat and cook the chops until browned, about 5 minutes per side. Remove the chops from the pan and set aside. Leave the fat in the skillet. Add the mushrooms to the skillet and sauté until softened, about 5 minutes, then add the garlic powder and a pinch of salt, and cook for about 30 seconds.
Add the broth to deglaze the pan and scrape all the browned bits loose, then turn it down to a simmer. Add the bay leaves and place the chops back in the sauce. Cover and simmer on low for 30 to 35 minutes, until the chops are cooked through. Remove the chops from the pan to a plate and loosely cover with foil.
Increase the heat to high and bring the pan juices to a boil for 8 minutes, or until the sauce has reduced by about half. Remove the bay leaves and turn the heat down to low. Add the sour cream, cream cheese, cayenne pepper, crushed red pepper, paprika, onion powder, oregano and thyme. Whisk until smooth and creamy, heating for 3 minutes. Be sure not to boil the sauce. Taste and adjust with salt and black pepper. Add the chops back to the pan and coat in the sauce, then heat for 1 to 2 minutes.