Creamy Mushroom Pork Chops Recipe
Juicy pork chops smothered in a creamy mushroom sauce with garlic, onions, and herbs. A one-pan comfort food dinner ready in just 30 minutes.
Print Pin Servings: 4 servings
Calories: 430kcal
Cost: $15
Equipment
- 1 Heavy-bottomed skillet (12-inch) Cast iron preferred for best sear
- 1 Instant-read thermometer To check pork internal temp
- 1 Tongs Flip pork chops without piercing
- 1 Wooden spoon Scrape up browned bits for sauce
- 1 Sharp knife Slice mushrooms and onion
- 1 Cutting board For prep work
- 1 Foil To tent pork while resting
Ingredients
- 4 pieces Boneless pork chops (1-inch thick, ~6 oz each) Can substitute bone-in (longer cook time)
- 1 teaspoon Salt Divided
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- 2 tablespoons Olive oil For searing
- 2 tablespoons Butter For sauce
- 8 oz Baby bella mushrooms Sliced
- 1 medium Onion Diced
- 4 cloves Garlic Minced
- ¼ cup White wine Optional, for deglazing
- 1 cup Heavy cream
- ½ cup Chicken broth
- 1 tablespoon Fresh thyme leaves
- ¼ cup Fresh parsley Chopped
- Salt and pepper To taste
- Fresh herbs / Parmesan cheese Optional garnish
Instructions
- Pat pork chops dry, season with salt, pepper, garlic powder.
- Heat skillet with olive oil, sear pork 4–5 min per side until 145°F. Remove and tent.
- Add butter, cook mushrooms 5 min, add onion 3 min, then garlic 30 sec.
- Deglaze with wine (optional), add broth, simmer 2 min.
- Stir in cream + thyme, return pork, simmer 3–4 min until sauce thickens.
- Garnish with parsley and serve.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 430kcal | Carbohydrates: 9g | Protein: 36g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 135mg | Sodium: 520mg | Potassium: 720mg | Fiber: 2g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 2.5mg