Creamy Mushroom Pork Chops are the perfect weeknight dinner solution. Thick-cut pork chops are smothered in a luxurious mushroom sauce, creating the perfect blend of flavors. If you’re looking for another amazing dinner option, make sure to check out our Sheet Pan Blackened Chicken recipe.
Ingredients & Substitutions
Pork Chops: Start with seasoned thick-cut boneless pork chops, featuring a delicious mix of paprika, garlic powder, salt, and pepper. We love boneless pork chops in this recipe, but you could also substitute bone-in pork chops.
Creamy Mushroom Sauce: We used white mushrooms, but you can feel free to explore alternatives like cremini, baby bella, or shiitake. The creamy base is achieved by combining heavy cream with chicken broth. Adjust the thickness according to your own preference by adding additional broth or cream.
The Importance of Searing
Unlock additional layers of flavor and texture by taking the time to sear your pork chops. This step not only enhances taste but also ensures the retention of all of those delicious pork juices. Pork Chops do a nice job of signaling you when they are ready. Simply let them rest, undisturbed, for about 5-6 minutes until the pork naturally releases from the pan.
Serving Suggestions
Complete your Creamy Mushroom Pork Chop experience with delightful side dishes such as
These pairings create a well-rounded and satisfying meal, perfect for any occasion.
Storage Instructions
For leftovers, allow the creamy mushroom pork chops to cool to room temperature before storing in an airtight container in the refrigerator.
Creamy Mushroom Pork Chops
Ingredients
PORK CHOPS
- 4 thick-cut boneless pork chops
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
MUSHROOM SAUCE
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely minced (about 1/2 cup)
- 8 ounces white mushrooms, sliced
- 2 teaspoons garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- chopped parsley for garnish
Instructions
- Pat the pork chops dry with a paper towel. Set aside.
- Season them evenly with paprika, garlic powder, salt, and pepper
- Add oil and butter to a medium cast iron skillet over medium-high heat.
- Sear the seasoned pork chops for about 5-6 minutes on each side. Transfer to a plate and tent with foil to keep warm.
MUSHROOM SAUCE
- Reduce the pan heat to medium-low and melt butter.
- Sauté the onions and mushrooms in the butter, scraping up the browned bits as you go. Continue to saute, stirring frequently, for about 9-10 minutes, or until the onions have softened and the mushrooms released all of thier liquid.
- Add garlic and cook for one more 1 minute.
- Pour in the heavy cream, broth, salt, and pepper. Mix to combine.
- Add the pork chops back to the pan, and bring the mixture to a simmer. Continue cooking until the sauce has thickened slightly and the pork chops are cooked through to an internal temperature of 145°F (about 5-6 minutes).
- Spoon the mushroom sauce over the pork chops and garnish with chopped parsley. Serve immediately.
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