This post may contain affiliate links. Please read my disclosure.
Searing these pork chops in creamy shallot sauce before putting them in the oven ensures they stay juicy and tender.
As I’ve made clear in other recipes (see Panko Crusted Pork Chops), the key to cooking a good pork chop is NOT to overcook it. That’s it, that’s really all you have to do for a great piece of pork. Ok, well, maybe there’s just a couple more things, but you’re off to a great start if you don’t turn your pork chops into cardboard!
I recommend letting the pork chops get to room temperature before we start cooking. If you use cold pork chops, they can decrease the heat level in your pan which affects the searing process. We want that pan to stay HOT.
I absolutely love this recipe for pork chops in creamy shallot sauce. Dressing up pork chops has become somewhat of a personal challenge for me lately. What I love about them is their versatility – you can use so many different amazing flavors!
Personally, I am partial to savory instead of sweet flavors. Unless of course you’re talking lemon curd. Then I prefer lemon curd. But for my pork chops it’s savory all the way.
I kept the flavors rather simple for this dish – just some garlic, shallots, butter and cream. But those simple ingredients are some of the best used in cooking. There is nothing I love more than the smell of sautéing garlic and onions.
Well, except maybe curry. Definitely curry. But I digress. The shallots and garlic add a nice subtle flavor, with the cream and butter providing that extra richness to the dish.
Let’s get started – you’re going to love how incredibly easy this recipe is!
Heat a cast iron skillet in a 400 degree oven for 20 minutes. Season the pork chops generously with salt and pepper. Remove the skillet from the oven and place on the stove over medium-high heat.
Add half the butter and let melt. When the butter starts to sizzle, add the pork chops and sear for 3 minutes on each side.
During the last 2 minutes of searing, add the shallots, garlic and remaining butter. Remove the pan from stove, add the cream and finish in the oven for 6-8 minutes.
Cooking time will depend on the thickness of the pork chop. I almost always find that 6 minutes is the perfect amount of time for a nice juicy 1″ pork chop. The center should be just slightly pink when it’s done cooking.
Let rest for 5 minutes then enjoy your pork chops in creamy shallot sauce! Great served with mashed potatoes, duck fat smashed potatoes, mashed sweet potatoes, roasted leeks, braised baby broccoli, or bacon wrapped asparagus.
These pork chops in creamy shallot sauce have been one of my favorite pork chop recipes. Not only are they delicious, but they are so easy to make.
Did you make this recipe? Leave me a comment below and let me know how it turned out!
Pork Chops with Mushroom Gravy
- Heat a cast iron skillet in a 400F degree oven for 20 minutes. **If you're in a hurry, you can skip this and just heat the skillet on high heat for 3-5 minutes.
- Season the pork chops with the salt and pepper.
- Remove the skillet from the oven and place on the stove over medium-high heat.
- Add 1 tablespoon of the butter. Add the pork chops and sear for 3 minutes on each side. Don't touch the pork chops while they're cooking - you want a nice crust to form.
- When done, remove the pork chops from the skillet and turn the heat down to medium low.
- Add the remaining butter, mushrooms, onions and garlic. Cook for about 3-5 minutes, until the mushrooms have released most of their liquid. Be sure to stir continuously while cooking so the onions and garlic don't burn.
- Add the sherry and cook for 30 seconds.
- Add the cream, salt and pepper and stir to combine.
- Place the pork chops on top of the mushroom gravy and place in the oven for 7-9 minutes, or until the internal temperature reaches 135F degrees. **Cooking time will depend on the thickness of the pork chop.
- Remove the pan from the oven and let rest for 10 minutes before serving. Serve pork chops whole or slice them to serve.
- Make sure the pan is very hot before adding the butter and pork chops. This helps to form the crust that keeps the pork moist.
- Letting the pork chops come to room temperature for about an hour will also help the browning process.
- It's ok for your pork to be a little pink inside - as long as the internal temperature reaches 145F, you're safe.
- Be careful not to overcook the pork chops; otherwise they will be dry. Take them out at 135F to 140F degrees. As they rest, the temperature will rise to 145F.
- Stir the onions, garlic and mushroom regularly to ensure they don't burn. If they start to darken, go ahead and add the sherry.
Like pork? Try these other great recipes: