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Creamy Mushroom Pork Chops in a Pan

A close-up of delicious Creamy Mushroom Pork Chops in a pan, smothered in a rich mushroom sauce and garnished with herbs.
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Tender pork chops cooked in a rich, creamy mushroom sauce with garlic and herbs. A quick and easy weeknight meal.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick), or boneless chops of similar thickness
  • 2 tablespoons olive oil, plus more as needed
  • 2 tablespoons butter
  • 10 ounces cremini or baby bella mushrooms, sliced
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup dry white wine (optional) or extra broth
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thicker sauce)
  • Kosher salt and freshly ground black pepper
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear 3–4 minutes per side until golden brown. Transfer to a plate.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and most of the moisture has evaporated, about 5–7 minutes.
  4. Stir in the onion and cook 3–4 minutes until soft. Add the garlic and cook 30 seconds until fragrant.
  5. Pour in the white wine (or a splash of broth). Scrape up the browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Stir in Dijon, thyme, and chicken broth. Simmer 3–4 minutes to concentrate flavor.
  7. Lower the heat and pour in the cream. Stir gently and bring to a gentle simmer. Taste and adjust salt and pepper.
  8. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until it reaches your desired consistency.
  9. Return the chops and any juices to the skillet. Nestle them into the sauce. Cover and simmer on low for 5–8 minutes, or until the pork reaches 145°F in the thickest part.
  10. Remove from heat and let rest 3 minutes. Spoon sauce over the chops, garnish with parsley, and serve warm.

Notes

  • For a lighter sauce, use half-and-half instead of heavy cream.
  • If you don’t have white wine, you can substitute with extra chicken broth.
  • Ensure the pork reaches an internal temperature of 145°F for safe consumption.

Nutrition

Keywords: pork chops, creamy mushroom sauce, pan-seared pork, easy dinner, weeknight meal, mushroom recipe

Find it online: https://www.meltitclean.com/creamy-mushroom-pork-chops-in-a-pan/