These seared pork chops are topped with a rich and creamy mushroom sauce that gets flavored with fresh herbs.

Pork Chops with Creamy Mushroom Sauce

Serve 4

Active Time: 30 minutes

Total Time: 30 minutes

4 bone-in pork chops, 1/2- to 3/4-inch thick (about 2 pounds), trimmed

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper

3 tablespoons extra-virgin olive oil, divided

1/3 cup minced shallots

8 ounces sliced mixed mushrooms, such as cremini, shiitake & oyster

1/2 cup dry white wine

1/3 cup half-and-half

1/2 cup chopped fresh herbs, such as chives, tarragon and/or parsley

Sprinkle pork chops with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.

Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.

Recipe nutrition: Per serving: 359 Calories, Total Fat: 22 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Carbohydrates: 6 g, Fiber: 1 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 29 g, Sodium: 363 mg, Potassium: 643 mg, Folate: 21 mcg, Calcium: 64 mg

Carbohydrate Servings 1/2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)