Oh hell yes—Alpine pork chops are cozy, rich, and a little bit old-school European in the best way 🏔️🧀
Think pork + mushrooms + cream + cheese = winter happiness.
Alpine Pork Chops
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- Salt & black pepper
- 1 tbsp oil + 1 tbsp butter
- 1 small onion or shallot, thinly sliced
- 8 oz mushrooms (cremini or button), sliced
- 1 clove garlic, minced
- ½ cup chicken stock
- ½ cup heavy cream
- ½ tsp dried thyme (or a few fresh sprigs)
- ½ cup shredded Swiss, Gruyère, or Emmental
- Optional: splash of dry white wine
How to make it
- Season & sear
Pat pork chops dry, season generously. Heat oil + butter in a skillet over medium-high and sear chops 3–4 minutes per side until golden. Remove and set aside. - Mushroom magic
In the same pan, sauté onion until soft. Add mushrooms and cook until browned and their moisture cooks off. Stir in garlic for 30 seconds. - Deglaze & simmer
Splash in white wine (if using), scrape up the good bits. Add stock, cream, and thyme. Simmer 5 minutes until slightly thick. - Bring it together
Nestle pork chops back into the sauce. Spoon sauce over them. - Cheesy finish
Sprinkle cheese on top, cover the pan, and cook on low 8–10 minutes until pork is done (145°F / 63°C) and cheese is melted and gooey.
Serve with
- Buttered spaetzle or egg noodles
- Roasted potatoes
- Simple green beans or a crisp salad to cut the richness
Alpine upgrades (pick your vibe)
- Add thin-sliced ham or bacon to the mushrooms
- Stir in a teaspoon of Dijon for sharpness
- Finish with fresh parsley or chives
If you want this baked casserole-style, one-pan oven version, or lighter (less cream), say the word.
