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Creamy Mushroom Pork Chops

A hearty and comforting dish featuring juicy pork chops in a rich and creamy mushroom sauce, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces pork chops (bone-in or boneless)
  • 1 tbsp olive oil or butter For searing the pork chops
  • 8 oz mushrooms, sliced (cremini or white button)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option
  • 1 tsp Dijon mustard (optional)
  • 1 tbsp butter (for sauce)
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Pat the pork chops dry with paper towels and season both sides with salt and pepper.
Searing
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the pork chops and sear for 3-4 minutes on each side until golden brown.
  3. Transfer the pork chops to a plate and set aside.
Cooking the mushrooms
  1. In the same skillet, add the chopped onion and cook for 2 minutes.
  2. Add the sliced mushrooms and sauté until browned, about 4 minutes.
  3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Making the sauce
  1. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
  2. Stir in the heavy cream, Dijon mustard, and butter. Bring to a gentle simmer for 2-3 minutes.
Combining and finishing
  1. Return the pork chops (along with any juices) to the skillet.
  2. Reduce the heat to medium-low and simmer for 5 minutes, or until the pork is cooked through (internal temperature should be 145°F / 63°C) and the sauce has thickened.
Serving
  1. Sprinkle with fresh thyme and parsley.
  2. Enjoy your creamy mushroom pork chops warm with mashed potatoes, rice, or pasta.

Notes

If you have leftovers, let the pork chops cool completely, place them in an airtight container, and store them in the refrigerator for up to 3 days. You can also freeze them, but the texture of the mushrooms may change slightly after freezing.