Go Back

Creamy Mushroom Pork Chops

Creamy mushroom pork chops with a silky mushroom cream sauce made in one skillet. Seared pork chops are simmered back in the sauce until hot, with deeply golden caramelized mushrooms throughout.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops About 1 inch thick
Seasoning
  • 0.5 tsp salt To taste
  • 0.5 tsp pepper To taste
Pan base and aromatics
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms Sliced
  • 4 garlic Cloves, minced
  • 0.5 cup beef or chicken broth
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley Chopped

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper and sear in olive oil over medium-high heat for 4–5 minutes per side until golden, then set aside.
  2. Transfer the pork chops to a plate while you cook the mushrooms, leaving the browned bits in the skillet.
Make the mushroom cream sauce
  1. Melt butter in the same pan and cook the mushrooms over heat for 5–6 minutes until deeply golden and the liquid evaporates.
  2. Add garlic and dried thyme and cook for 30 seconds, until fragrant and just starting to toast.
  3. Pour in the broth and scrape up the browned bits from the bottom of the pan, then simmer for 2 minutes.
  4. Stir in heavy cream and Worcestershire sauce and simmer for 4–5 minutes until the sauce thickens and looks shiny.
Finish and serve
  1. Return the pork chops to the skillet, spoon sauce over them, and simmer for 3 minutes until heated through.
  2. Garnish with fresh parsley and serve hot with the mushrooms and sauce over the chops.

Notes

For extra sauce depth, let the mushrooms cook undisturbed until they’re truly browned and most moisture cooks off before adding garlic. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of broth or water. Freezing isn’t recommended because cream-based sauces can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner).