Creamy Butter Mushroom Pork Chops
Mashed Potatoes

Juicy, pan-seared pork chops over velvety mashed potatoes, smothered in a rich butter mushroom sauce. An easy, comforting meal packed with savory umami.

Ingredients

• 600 g pork collar shoulder chops
• 250 g mixed fresh mushrooms
• 1 cup chopped green leek
• 4 cloves garlic
• 2 sprigs fresh rosemary
• 50 g butter
• 1 tbsp olive oil
• 60 ml white wine
• 14 cup water
• to taste salt and black pepper
• to taste chopped fresh parsley
• for serving mashed potatoes

Instructions

1. 1Tenderize the pork chops

   

   Place the pork collar shoulder chops on a wooden cutting board. Use the back of a chefs knife to pound the meat firmly and evenly across the surface to relax the muscle fibers, ensuring a tender texture and allowing the marinade to penetrate effectively.

   Tip: Pounding with the back of a knife tenderizes the meat without cutting through it, helping it retain its juices during cooking.
2. 2Season the pork chops

   

   Place your pork collar shoulder chops into a clean metal tray. Evenly sprinkle a generous amount of salt and freshly cracked black pepper onto both sides of the meat to begin the marinating process.

   Tip: Tenderize the pork chops by lightly pounding them with the back of a knife before seasoning to relax the muscle fibers and help the flavors penetrate deeper.
3. 3Marinate with aromatics

   

   Place whole garlic cloves and fresh rosemary sprigs onto the seasoned pork chops in the tray. Massage the aromatics thoroughly into the meat to ensure the salt, pepper, and herb oils are evenly distributed, then set aside to marinate for at least 20 minutes.

   Tip: Massaging the seasoning into the meat helps the salt and aromatic flavors penetrate deeper into the thick pork collar cut.
4. 4Clean the mushrooms

   

   Take a piece of white kitchen paper towel and gently wipe the fresh mushrooms clean. Avoid washing them with water, as they act like sponges and will absorb moisture, which washes away their umami flavor and hinders their ability to release their natural aroma during cooking.

   Tip: If your mushrooms have a bit of stubborn dirt, a lightly dampened paper towel can be used, but keep them as dry as possible.
5. 5Slice the mushrooms

   

   Place the cleaned mushrooms on a wooden board. Use a sharp knife to cut them into uniform, thick slices so they maintain a robust, meaty texture during cooking.

   Tip: Never wash mushrooms with water, as they absorb moisture like a sponge, which dilutes their natural aroma and prevents proper browning.
6. 6Chop the aromatics

   

   Place the fresh green leek on a wooden cutting board and chop it into small, thin rings. These leeks will serve as the aromatic base for the sauce. If leeks are not available, you can easily substitute them with half of a white onion.

   Tip: Ensure your knife is sharp so you can cleanly slice through the leek without crushing its delicate layers.
7. 7Sear the pork chops

   

   Preheat your pan thoroughly over medium-high heat and add a small drizzle of olive oil. Carefully place the seasoned pork chops into the hot pan, ensuring they make direct contact with the surface to develop a beautiful caramelized crust.

   Tip: Since pork shoulder meat contains a good amount of natural fat, searing it in a hot pan helps render the fat and locks in the juicy interior flavors.
8. 8Press for an even sear

   

   Place a heavy cast iron press or weight tool directly over the meat in the pan. Pressing the meat ensures it makes full and even contact with the hot surface, creating a beautiful, caramelized crust while also helping to prevent hot oil from splashing.

   Tip: Using a weight is especially helpful for cuts with a fat cap, as it prevents the edges from curling up as the fat renders.
9. 9Add aromatics and butter

   

   Once the pork chops develop a golden-brown crust on the first side, flip them over and reduce the heat to low. Add the garlic cloves and fresh rosemary sprigs used during marination into the pan, along with a pat of butter, to infuse the cooking fat.

   Tip: Lowering the flame before adding the butter prevents it from burning, allowing the herbs and garlic to gently release their aromatic oils into the pan.
10. 10Baste with butter and herbs

    

    Continuously spoon the melted, herb-infused butter over the top of the pork chops. Basting the meat constantly for about 2 minutes keeps it incredibly tender and infuses it thoroughly with the rich dairy and herbal aromas.

    Tip: Basting the meat constantly for about 2 minutes keeps the pork chops incredibly tender and infuses them thoroughly with the rich dairy and herbal aromas.
11. 11Sauté the fresh mushrooms

    

    Remove the seared pork chops and herbs from the pan, keeping only the whole garlic cloves and flavorful fat. Pour your prepared mix of fresh mushrooms directly into the pan and stir-fry until they are evenly coated with the remaining fat.

    Tip: Never wash mushrooms with water; instead, clean them with a paper towel. This preserves their natural umami flavor and allows them to release a more robust aroma while cooking.
12. 12Press the mushrooms

    

    Place a heavy weight tool or lid directly over the mushrooms in the pan. Pressing down creates a semi-enclosed environment that safely traps the heat, reduces water loss, and coaxes out the deep umami juices much faster.

    Tip: Using gravity and pressure helps soften the mushroom surfaces evenly, ensuring they absorb the surrounding flavors perfectly.
13. 13Deglaze with white wine

    

    When the mushrooms begin to soften, pour a splash of white wine into the pan to deglaze. Stir-fry the mixture thoroughly with a spatula to let the alcohol evaporate completely while lifting all the browned, savory bits from the bottom.

    Tip: Allowing the alcohol to fully cook off leaves behind a clean, pleasant acidity that beautifully balances the richness of the butter and pork fat.
14. 14Add leeks and seasoning

    

    Add the chopped leeks to the pan with the mushrooms once the white wine has evaporated. Season the mixture evenly with salt and black pepper, then continue to stir-fry until the leeks become fragrant and soften slightly.

    Tip: Leeks provide a mild, sweet aromatic base that pairs beautifully with the earthy notes of the mixed mushrooms.
15. 15Return pork chops to the pan

    

    Using tongs, return the seared pork chops along with the reserved herbs back into the pan with the mushrooms and leeks. Stir gently to combine the ingredients, allowing the pork to absorb the rich flavors of the mushrooms and butter as they simmer together.

    Tip: Pour any resting juices from the pork chop plate back into the pan as well to maximize the savory umami flavor of the sauce.
16. 16Add butter and simmer

    

    Place another pat of yellow butter directly on top of the seared pork chops and herbs in the pan. Cover with a lid and simmer over low heat for 10 minutes to allow the pork chops to cook through completely and absorb all the rich flavors.

    Tip: Simmering with the lid closed helps retain moisture, ensuring the pork collar shoulder meat stays incredibly tender and juicy.

Storage & Reheating

Burn It Off

Frequently Asked Questions