Chops Mushroom Gratin with Asiago Cheese Lightened

Indulge in the comfort of this **Chops Mushroom Gratin with Asiago Cheese Lightened**, a gourmet dish that’s deceptively easy to make and perfect for weeknights or special dinners. Juicy, seared pork chops are nestled in a velvety mushroom and Asiago cheese sauce infused with fragrant garlic and fresh thyme. This lighter take on classic gratin swaps heavy cream for half-and-half, delivering the same creamy richness with a fraction of the guilt. Topped with golden panko breadcrumbs and broiled to crispy perfection, this one-skillet meal is finished in the oven for effortless cooking and cleanup. Pair it with roasted veggies or a fresh salad for a complete, irresistible meal that’s ready in under an hour.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Pork chops (bone-in or boneless)
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 12 ounces Cremini mushrooms, sliced
• 1 tablespoon All-purpose flour
• 1.5 cups Low-sodium chicken broth
• 0.5 cup Half-and-half (light cream)
• 0.75 cup Asiago cheese, finely grated
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Panko breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the pork chops dry with paper towels and season both sides with half of the salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove them and set aside.

Step 4

In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and the butter. Once the butter melts, add the diced onion and cook until softened, about 3-4 minutes.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the sliced mushrooms and cook for 6-8 minutes, stirring frequently, until they release their moisture and start to caramelize.

Step 7

Sprinkle the flour over the onions and mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste.

Step 8

Gradually pour in the chicken broth while stirring, ensuring there are no lumps. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.

Step 9

Stir in the half-and-half, Asiago cheese (reserve a small handful for topping later), thyme, and the remaining salt and pepper. Cook for 1-2 minutes until the cheese melts and the sauce is smooth.

Step 10

Return the seared pork chops to the skillet, nestling them into the mushroom sauce.

Step 11

In a small bowl, toss the panko breadcrumbs with 1 teaspoon of olive oil and a pinch of salt. Sprinkle the breadcrumbs evenly over the pork chops and sprinkle the reserved Asiago cheese on top.

Step 12

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).

Step 13

Switch the oven to broil for the last 2-3 minutes to brown the breadcrumb topping. Keep a close eye to avoid burning.

Step 14

Remove the skillet from the oven and let the dish rest for 5 minutes before serving. Garnish with additional thyme leaves, if desired.

Step 15

Serve hot with a side of roasted vegetables or a fresh green salad.

Nutrition Facts

Serving size	(1783.6g)

Amount per serving	% Daily Value*
Calories	2163.0

Total Fat 139.2g	0%
Saturated Fat 58.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 453.3mg	0%
Sodium 3598.1mg	0%
Total Carbohydrate 59.9g	0%
Dietary Fiber 6.9g	0%
Total Sugars 18.8g
Protein 156.2g	0%

Vitamin D 52.0IU	0%
Calcium 869.7mg	0%
Iron 7.7mg	0%
Potassium 2926.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 29.5%

Carbs: 11.3%