I’ve been making these pork chops for seven years now and I still wouldn’t touch a single line of the recipe. It’s one of the most popular recipes on the site and honestly, I get it. This one is a wow. Not a complicated wow that eats your whole afternoon, the kind that lands on the table and shuts everybody up. Le Coup de Gr\u00e2ce was built for MY recipes, the ones that make my taste buds dance, and this one makes them dance like crazy: bone-in pork chops seared in a skillet, covered in a creamy mushroom sauce built right in the drippings.<\/p>\n
There’s no marinade. Nothing to pull out the night before, nothing to soak, no waiting around. You decide at five that you’re eating well tonight and that’s the end of it. It all happens in the same pan: mushrooms first, meat next, sauce on top. It barely makes a mess either, which matters when you have people over and you’d rather not end the night at the sink. The one tool you can’t skip is a thermometer. 145\u00b0F (63\u00b0C) in the middle of the chop. Not one degree more.<\/p>\n
Serve this over egg noodles and everyone loses it. The sauce coats the pasta and there isn’t a drop left in the pan. It looks like a restaurant plate without asking for restaurant work. This isn’t really a kids’ recipe, it’s a dinner to treat yourself, a glass on the side and nobody checking the clock. Start to finish, under 45 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
\ud83e\udd69 Seven years and I still haven’t changed a thing I’ve been making these pork chops for seven years now and I still wouldn’t touch a single line of the recipe. It’s one of the most popular recipes on the site and honestly, I get it. This one is a …<\/p>\n","protected":false},"featured_media":10291,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Pan-Seared Pork Chops in Creamy Mushroom Sauce","_yoast_wpseo_metadesc":"Seared bone-in pork chops with a creamy mushroom pan sauce built in the same skillet: white wine, fresh herbs, lemon zest. No canned soup.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[171,167],"sponsorship":[],"class_list":["post-946","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-meat","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n