This Easy Mushroom Pork Chops recipe is a winner for any dinner! Juicy pork chops are cooked with tasty mushrooms in a creamy sauce that makes every bite delicious.
What I love about this dish is how quick it is to whip up after a long day. Just season, cook, and enjoy! Perfect for impressing guests or just treating yourself to something nice.
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops keep the meat juicy. If you prefer, boneless chops will work too, but watch the cooking time as they cook faster.
Mushrooms: I love using cremini mushrooms for their rich flavor, but white button mushrooms are a great budget-friendly choice. If you’re adventurous, try shiitake or portobello mushrooms for a different taste!
Heavy Cream: For a lighter version, substitute with half-and-half or whole milk. You could even try coconut cream for a dairy-free option, but it will change the flavor profile a bit.
Thyme: Fresh thyme lends a lovely scent, but you can use dried thyme instead. Just reduce the amount to ⅓ of the fresh amount since dried is more potent.
How Do I Get Perfectly Cooked Pork Chops?
Cooking pork chops perfectly is key for this dish! Make sure your skillet is hot before adding the chops for a good sear. Here’s a quick guide:
- Let the pork chops rest at room temperature for about 20 minutes before cooking.
- Use a meat thermometer! Cook until they reach an internal temperature of 145°F (63°C).
- Let the cooked chops rest for a few minutes after taking them out of the skillet. This keeps them juicy.
With these tips, your pork chops will turn out tender and full of flavor. Enjoy cooking!
Easy Mushroom Pork Chops
Ingredients You’ll Need:
For The Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper to taste
- 2 tablespoons olive oil or vegetable oil
For The Mushroom Sauce:
- 8 oz mushrooms, sliced (white button or cremini)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner, yet fancy enough to impress guests on the weekend!
Step-by-Step Instructions:
1. Seasoning the Pork Chops:
Start by seasoning both sides of the pork chops with a good amount of salt and pepper. This is essential for enhancing the flavor of the meat.
2. Cooking the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once heated, add the pork chops to the skillet. Sear them for about 4-5 minutes on each side until they are nicely browned and cooked through. After they are done, remove them from the skillet and set aside on a plate.
3. Making the Mushroom Sauce:
In the same skillet, melt the butter. Add the chopped onion and cook until it becomes softened, about 2-3 minutes. Then add the minced garlic and sliced mushrooms. Cook everything together until the mushrooms release their moisture and turn golden brown, which should take about 5-6 minutes.
4. Thickening the Sauce:
Sprinkle the flour over the mushrooms and stir well to coat them. Cook for 1-2 minutes to get rid of the raw flour taste. Then, slowly pour in the chicken broth while stirring to prevent lumps. Let the sauce simmer and thicken to your desired consistency.
5. Finishing the Dish:
Stir in the heavy cream and thyme, allowing it to simmer for another 3-4 minutes. Then return the cooked pork chops to the skillet, spoon the mushroom sauce over them, and allow everything to heat through for an additional 2-3 minutes.
6. Serve and Enjoy:
Before serving, garnish your pork chops with fresh chopped parsley for a little pop of color. These creamy, flavorful mushroom pork chops are perfect with mashed potatoes, rice, or steamed vegetables!
Enjoy your meal!
Frequently Asked Questions (FAQ)
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used, but they will cook faster than bone-in chops. Keep an eye on them, cooking for about 3-4 minutes on each side or until they reach an internal temperature of 145°F (63°C).
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk for a lighter sauce. For a dairy-free option, try coconut cream, but it will impart a slight coconut flavor to the dish.
How Do I Store Leftovers?
Store any leftover mushroom pork chops in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth or cream to keep the sauce creamy.
Can I Add Other Vegetables to the Sauce?
Absolutely! Feel free to add spinach, bell peppers, or even peas to the sauce for extra color and nutrition. Just adjust the cooking time so everything is tender and well combined!
