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Pork Chops in Garlic Mushroom Sauce

Pork chops in garlic mushroom sauce with a glossy, dark savory pan gravy. Boneless pork chops are seared, then simmered with deeply caramelized mushrooms and a sherry-warmed sauce for a rich skillet finish.
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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 and seasoning
  • 4 boneless pork chops 1 inch thick
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Mushroom sauce base
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 12 oz mixed mushrooms sliced
  • 6 garlic cloves, minced
  • 0.25 cup dry sherry or white wine
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
Thickener and garnish
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water for slurry
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper, then sear in olive oil over medium-high heat for 4–5 minutes per side until browned. Set aside on a plate.
Caramelize the mushrooms
  1. Melt the butter in the same pan, then cook the mushrooms for 5–6 minutes until deeply caramelized and browned. Stir occasionally to develop color.
Build the garlic and deglaze
  1. Add the garlic and dried thyme and cook for 30 seconds until fragrant. Deglaze with the sherry and cook for 1 minute, scraping up browned bits.
Simmer the sauce
  1. Pour in the beef broth and Worcestershire sauce, then bring to a simmer over medium heat. Keep it gently bubbling.
Thicken and finish
  1. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency. Then return the pork chops to the pan and coat in the sauce.
Simmer the pork and garnish
  1. Simmer the pork chops in the sauce for 3 minutes to heat through and finish cooking. Garnish with fresh parsley and serve.

Notes

Pro tip: don’t move the pork chops during searing—browning takes time, and the pan fond boosts the sauce’s deep flavor. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended due to texture changes in the sauce. For a lower-fat option, use olive oil to sear and reduce butter to 1–2 tbsp (sauce may be slightly thinner).