Pork Chops in Creamy Mushroom Sauce

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These tender pork chops smothered in creamy mushroom sauce make for a quick and easy 30 minute meal.

Pork chops smothered in an earthy, creamy mushroom sauce will satisfy that comfort food craving and be on the table in 30 minutes.

This recipe is a keeper folks. It doesn’t require a ton of ingredients, makes good use of those pantry and refrigerator staples, and can be easily adapted to what you have on hand. Unlike baking where measurements need to be exact, we can be far more flexible when it comes to cooking.

Think of a recipe as a guide, not a mandate!

I like to create recipes with flexibility in mind. Take these pork chops for example, it’s more about the method than the specific ingredients. Pork chops, especially boneless chops, can dry out if over-cooked. Sometimes I use a brine to ensure that they’ll be juicy and delicious, but today we’re relying solely on the quick cooking.

Dredging them first in seasoned flour means they will get a gorgeous golden brown crust after just a quick sear. I love Wondra for dredging but all-purpose works well too. The pork chops shouldn’t be fully cooked after that sear, but don’t worry, they’ll finish cooking in the sauce.

Next we start the sauce, which is all about those mushrooms. I recommend a mix of earthy wild mushrooms, but if you can’t find any at the store, any mushrooms will do. Again the key is about cooking them correctly. Be sure they’re browned and have fully released their moisture before adding the wine to the pan.

I cook often with wine and use the same wine to cook with as the wine that I drink. Don’t have white wine stocked? Skip the step and add a little more stock with splash of white wine vinegar for that pop of acidity.

The same goes for fresh herbs. I always have a stash of Italian parsley, cilantro, and fresh thyme because I use them frequently. No thyme? No worries.

If rosemary is your favorite, use that. No fresh herbs? A dash of dried will work in a pinch or a handful of minced chives or scallions would be a tasty addition right before serving.

Right now we all have to more flexible and adaptable than we’re used to being and not just in cooking. But perhaps a silver lining in a dark cloud is learning to use what we have available and be a little more forgiving to ourselves and to each other.

Let’s make pork chops in creamy mushroom sauce

1. Dredge the pork chops in seasoned flour.
2. Sear the pork chops on both sides and remove to a plate.
3. Add the mushrooms to the skillet.
4. Sauté the mushrooms until they are golden brown and add the garlic. Sauté a couple mins more.
5. Add the wine, reduce, and add the stock and cream. Season, stir in the parmesan and thyme, and bring to a simmer.
6. Add the pork chops and any accumulated juices to the pan. Reduce the heat to low and allow the pork chops to gently finish cooking in the sauce.

Tips for success

• Prep everything before you start cooking. This recipe cooks up fast, so it makes sense to have everything ready to go before you turn on the heat.
• While I used boneless pork chops for this recipe, bone-in chops would be a delicious substitute.
• Dredging the pork chops in seasoned flour promotes browning and will give your pork chops an appetizing color in a short amount of time.
• Pork chops cook quickly and are easy to over-cook. Simply sear the chops to give them color and allow them to gently finish cooking in the sauce. Adjust the time accordingly for thinner or thicker chops.
• Allow the mushrooms to fully release their liquid and begin to brown before adding the garlic to the pan. Keep in mind that wild mushrooms typically have less moisture than button mushrooms.

More tasty pork recipes

• Mustard Glazed Grilled Pork Chops
• Pork Milanese with Arugula and Tomatoes
• Apple Cider Pork Chops
• Pork Carnitas with Pineapple Mango Salsa

4.5 from 4 votes

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Pork Chops in Creamy Mushroom Sauce

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

These tender pork chops smothered in creamy mushroom sauce make for a quick and easy 30 minute meal.

Course: Main Dish

Cuisine: American

Keyword: creamy mushroom sauce, pork chops

Servings: 4 servings

Calories: 812 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2 lbs boneless pork chops (about 1 inch thick)
• 1/4 cup flour (I like Wondra, but AP will work)
• kosher salt and pepper
• 2 tsp Italian seasoning, dried
• 2 Tbsp extra virgin olive oil
• 10 oz sliced mushrooms (I recommend a mix of wild mushrooms like cremini, shiitake and oyster but any fresh mushrooms will work)
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 1 Tbsp fresh thyme, minced
• kosher salt and pepper

Instructions

1. Combine flour, Italian seasoning, salt, and pepper in a shallow dish. Dredge the pork chops in the mixture and set aside.

2. Heat the olive oil in a large skillet set over med-high heat and add the pork chops in a single layer.

3. Brown on one side, flip, and brown on the other, about 4 mins total. Remove the pork chops to a pan and cover to keep warm. Add the mushrooms to the pan (add a splash of oil to the pan first if it's dry) and saute until golden brown and their moisture has evaporated.

4. Add the garlic to the pan and sauté for 1-2 mins more, being careful not to burn.

5. Carefully add the wine and bring to a boil. Once the wine is reduced by half, add the chicken stock. Bring to a simmer add the heavy cream.

6. Continue to simmer for 2-3 mins, until slightly reduced. Add the parmesan cheese and season with salt and pepper. Stir in the thyme.

7. Add the pork chops and any accumulated juices to the pan and turn to coat. Reduce the heat to low and let the pork chops gently cook through and the sauce to thicken, about 5 mins. Serve.

Recipe Notes

• Prep everything before you start cooking. This recipe cooks up fast, so it makes sense to have everything ready to go before you turn on the heat.
• While I used boneless pork chops for this recipe, bone-in chops would be a delicious substitute.
• Dredging the pork chops in seasoned flour promotes browning and will give your pork chops an appetizing color in a short amount of time.
• Pork chops cook quickly and are easy to over-cook. Simply sear the chops to give them color and allow them to gently finish cooking in the sauce. Adjust the time accordingly for thinner or thicker chops.
• Allow the mushrooms to fully release their liquid and begin to brown before adding the garlic to the pan. Keep in mind that wild mushrooms typically have less moisture than button mushrooms.

Nutrition Facts

Pork Chops in Creamy Mushroom Sauce

Amount Per Serving

Calories 812 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 23g144%

Cholesterol 246mg82%

Sodium 517mg22%

Potassium 1294mg37%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 4g4%

Protein 60g120%

Vitamin A 1166IU23%

Vitamin C 8mg10%

Calcium 247mg25%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.