Creamy Mushroom Smothered Pork Chops With Green Beans

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Pork · gluten-free, keto, low-carb, high-protein

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Ingredients

• 4 chops, about 2 lb total, 1 inch thick bone-in pork chops
• 6 oz, sliced cremini mushrooms
• 1/2 lb, trimmed green beans
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 2 cloves, minced garlic
• 1 tbsp leaves fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Salt and pepper the chops on both sides and let them sit on the counter while you slice the mushrooms.
2. Melt 1 tablespoon butter in a heavy skillet over medium-high. Sear the chops 5 minutes per side, until the surface is browned and springs back at the edges, then move them to a plate.
3. Add 2 tablespoons butter and the mushrooms to the same pan in a single layer. Leave them still for 4 minutes so they brown instead of steam, then stir and cook 4 minutes more until they squeak against the pan and their liquid is gone. Add the garlic and thyme for 30 seconds.
4. Pour in the cream, scrape the fond loose, and slide the chops back in with any juices. Simmer 8 minutes, spooning gravy over the top, until the chops read 145F.
5. While they finish, steam the green beans 5 minutes until bright and just tender, drain and toss with the last tablespoon of butter and a pinch of salt. Plate the chops smothered in the mushroom cream with the beans alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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