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Creamy Mushroom and Thyme Pork Chop Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Knife

Ingredients
  

  • 4 boneless pork chops
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Season the pork chops with salt and pepper, then sear them for 3 minutes per side until browned. Remove the chops and set them aside.
  • Add the onion, garlic, mushrooms, and carrots to the same pot. Cook for 5 minutes, stirring often, until the vegetables soften.
  • Sprinkle the flour over the vegetables and stir for 1 minute to coat everything evenly.
  • Pour in the chicken broth and add the thyme leaves. Bring the mixture to a simmer.
  • Return the pork chops to the pot. Cover and simmer for 15 minutes until the pork is cooked through.
  • Stir in the heavy cream and heat gently for 2 minutes without boiling. Adjust salt and pepper if needed before serving.

Notes

Simmer the cream on low heat at the end to keep the sauce smooth. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Use bone-in chops if you prefer more flavor during the simmer, but check the internal temperature to avoid dryness.
Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Wooden spoon, Knife