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Pan Seared Pork Chops

Our Pan Seared Pork with Mushroom & Pea Marsala Sauce will become your favorite pork dish after just one bite! An amazingly yummy dinner that takes only 30 minutes!

We served our pork with a quick little chopped salad, but it also goes great with our Easy Garlic Green Beans.

Ingredients to Make Pan Seared Pork Chops:

  • boneless pork chops
  • olive oil
  • ground coriander
  • ground cumin
  • dried thyme
  • onion
  • mushrooms
  • marsala cooking wine
  • heavy cream
  • frozen peas
  • salt and pepper

How to Make Pan Seared Pork Chops:

  1. Mix the coriander, cumin, thyme, salt and pepper and use as dry rub for the pork.
  2. In a large skillet, add 1 tablespoon of olive oil and cook the the pork on high heat for 8 minutes on each side.
  3. In another skillet, add the other tablespoon of olive oil and cook the onions and mushrooms until the onion is translucent. Season with salt and pepper.
  4. Add the marsala wine to the mushrooms and onions then let it reduce halfway.
  5. Add the cream to the onions and mushrooms, and let it heat up. As soon as it bubbles, add the peas and allow to simmer until the pork is cooked.
  6. When the pork is done, scrape the sauce over the pork in the pan and then serve.

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Pan Seared Pork Chops

A simple one pan recipe – Pan Seared Pork Chops with Mushroom Sauce. 9 Ingredients and less than 30 minutes from start to finish. Gluten-Free. Low-Carb. Keto.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6 servings

Ingredients

  • 6 boneless pork chops
  • 2 tablespoons olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 1 onion, diced
  • 2 cups mushrooms, sliced
  • 1 cup marsala cooking wine
  • 1 cup heavy cream
  • 2 cups frozen peas
  • salt and pepper, to taste

Instructions

  • Mix the coriander, cumin, thyme, salt and pepper and use as dry rub for the pork.
  • In a large skillet, add 1 tablespoon of olive oil and cook the the pork on high heat for 8 minutes on each side.
  • In another skillet, add the other tablespoon of olive oil and cook the onions and mushrooms until the onion is translucent. Season with salt and pepper.
  • Add the marsala wine to the mushrooms and onions then let it reduce halfway.
  • Add the cream to the onions and mushrooms, and let it heat up. As soon as it bubbles, add the peas and allow to simmer until the pork is cooked.
  • When the pork is done, scrape the sauce over the pork in the pan and then serve.

Notes

  • Pork is done when it reaches an internal temperature of 145F.

More Dinner Recipes:

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