YumVerseEats
Creamy Mushroom Pork Chops
Creamy mushroom pork chops with seared chops in a rich mushroom and garlic cream sauce.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing the chops first builds a flavorful base for the sauce. A splash of broth and cream turns the mushrooms into a silky pan sauce.
Quick Fixes
Sauce too thin: simmer a minute longer to thicken.
Chops overcooked: pull at 145°F; they finish in the sauce.
Ingredients
Protein
Seasoning
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• ½ cup low-sodium chicken broth
• ¾ cup heavy cream
Vegetables
Topping
How to Make It
1
Pat the pork chops dry and season with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Melt butter in the skillet and cook the mushrooms 5 minutes until browned.
4
Stir in garlic and cook 30 seconds.
5
Pour in broth, cream, and thyme and simmer 3 to 4 minutes until thickened.
6
Return the chops and any juices and warm through.
7
Top with parsley and serve.
Store
Store up to 3 days.
Reheat
Reheat gently on the stovetop with a splash of broth or cream.
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MORE READER FAVORITES
15
min active
·
30
min total
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35
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10
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25
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Avo's Tip
Brown the mushrooms undisturbed for a minute so they caramelize instead of steaming.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What mushrooms work best?
Cremini or white mushrooms hold up well; a mix adds depth.
• Bone-in or boneless?
Either; bone-in stay juicier, boneless cook faster.
• What should I serve with it?
Mashed potatoes, egg noodles, or rice catch the sauce.
Creamy Mushroom Pork Chops
Ingredients
—
—
4 boneless pork chops, about 1½ lb
—
—
1 teaspoon kosher salt
—
—
½ teaspoon black pepper
—
—
2 tablespoons olive oil
—
—
2 tablespoons unsalted butter
—
—
8 oz mushrooms, sliced
—
—
3 cloves garlic, minced
—
—
½ cup low-sodium chicken broth
—
—
¾ cup heavy cream
—
—
½ teaspoon dried thyme
—
—
2 tablespoons chopped fresh parsley
Instructions
1
Pat the pork chops dry and season with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Melt butter in the skillet and cook the mushrooms 5 minutes until browned.
4
Stir in garlic and cook 30 seconds.
5
Pour in broth, cream, and thyme and simmer 3 to 4 minutes until thickened.
6
Return the chops and any juices and warm through.
7
Top with parsley and serve.
15
min
active
30
min
total
4
servings
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