Mushroom Pork Chops

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A warm, bubbling bake, just out of the oven, has a way of bringing you complete comfort. An updated take on the traditional Caesar salad, this Creamy Caesar Chicken and Mushroom Bake adds the salad’s delicious tastes to a filling and comforting casserole. What really sparked the idea for this dish was a need for that acidic Caesar dressing mixed with juicy chicken and earthy mushrooms.

The Italian-American restaurateur Caesar Cardini of Tijuana, Mexico, is credited with creating the Caesar salad in

the year 1924. This recipe deviates from the original, yet it nevertheless honors the legendary flavor that many Americans have grown to love. Whether you’re in the mood for a hearty supper after a hard day or are planning an elegant dinner party, this bake is sure to be the talk of the town.

A side of crunchy green beans or a colorful mixed salad would be the perfect complement to this decadent dish, providing a welcome contrast to the heavy cream. If there is any sauce left over, serve it with garlic bread or focaccia as a side dish.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 pound cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup chicken or beef broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Season the pork chops generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the pork chops from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their juices and become golden brown, about 5-7 minutes.
4. Add the minced garlic and chopped onion to the skillet with the mushrooms. Cook for an additional 2-3 minutes, or until the onion is translucent and fragrant.
5. If using flour for thickening, sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes, allowing the flour to cook slightly.
6. Gradually pour in the chicken or beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.
7. Stir in the heavy cream and dried thyme. Continue to simmer for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
8. Return the pork chops to the skillet, nestling them into the mushroom gravy. Spoon some of the gravy over the pork chops.
9. Cover the skillet with a lid and let the pork chops simmer in the gravy for an additional 5-7 minutes, or until heated through and tender.
10. Serve the mushroom pork chops hot, garnished with chopped fresh parsley if desired.

Enjoy your delicious and comforting mushroom pork chops with your favorite side dishes, such as mashed potatoes, rice, or steamed vegetables.

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