These Easy Creamy Mushroom Pork Chops are a hearty dinner delight! Juicy pork chops are topped with a rich and creamy mushroom sauce that will make your taste buds cheer.
Honestly, who can resist mushrooms swimming in cream? I love to serve these with some simple rice or mashed potatoes—you’ll want to soak up every bit of that sauce!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for flavor and juiciness. If you can’t find them, boneless chops can work as well—just keep an eye on the cooking time as they cook faster!
Mushrooms: I usually use cremini mushrooms for a deeper flavor, but white mushrooms will also do. If you’re looking for something different, try adding shiitake or button mushrooms!
Heavy Cream: This gives the sauce its rich and creamy texture. If you need a lighter option, half-and-half or whole milk works, but the sauce may not be as thick or rich.
Thyme: Dried thyme is easy to use, but fresh thyme adds a lovely touch. You could also substitute with rosemary or oregano for a different herbal flavor!
Chicken Broth: Homemade broth is best, but store-bought works perfectly too. For a vegetarian version, you could use vegetable broth.
What’s the Best Way to Sear Pork Chops?
Searing pork chops adds so much flavor! Here’s how to get it right:
- Make sure to pat the pork chops dry with paper towels; this helps achieve a good sear.
- Heat the skillet before adding oil or butter—this prevents sticking.
- Cook in batches if your skillet is small; overcrowding will steam the chops instead of searing them.
- Only flip them once for a better crust. Look for a golden-brown color before turning.
Following these tips will ensure your pork chops are perfectly seared and full of flavor!
Easy Creamy Mushroom Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 oz mushrooms, sliced (white or cremini)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard (optional for tang)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a tasty meal ready in around 30 minutes!
Step-by-Step Instructions:
1. Season the Pork Chops:
Start by seasoning the pork chops generously on both sides with salt and pepper. This is important for flavor!
2. Sear the Pork Chops:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the pork chops and sear them for about 4-5 minutes on each side until they are golden brown and cooked through. When done, remove the chops from the skillet and set them aside on a plate.
3. Cook the Vegetables:
In the same skillet, add the sliced mushrooms and chopped onion. Sauté for around 5 minutes, stirring often, until the mushrooms are browned and the onions are nice and soft.
4. Add Garlic:
Now, add the minced garlic to the skillet and cook for an additional minute, just until it’s fragrant. Keep an eye on it so that it doesn’t burn!
5. Make the Sauce:
Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan, loosening up any tasty browned bits. Let it simmer for about 2 minutes to reduce slightly.
6. Add Cream and Seasonings:
Next, stir in the heavy cream, thyme, and Dijon mustard (if you’re using it). Allow the sauce to simmer for about 3-5 minutes until it thickens a bit.
7. Combine and Heat:
Add the pork chops back into the pan, spooning the creamy mushroom sauce over them. Let everything simmer together for another 2-3 minutes to reheat the pork chops and infuse the flavors.
8. Serve and Garnish:
Before serving, garnish with chopped fresh parsley. Enjoy your creamy mushroom pork chops hot, paired nicely with mashed potatoes, rice, or crusty bread to soak up that wonderful sauce!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just remember they will cook faster, so adjust your cooking time to about 3-4 minutes per side until they reach an internal temperature of 145°F (63°C).
Can I Substitute the Heavy Cream?
Absolutely! If you’re looking for a lighter option, you can use half-and-half or whole milk. Just note that the sauce may not be as thick or creamy, so consider adding a little cornstarch mixed with water to help it thicken.
What Mushrooms Work Best for This Recipe?
Both white and cremini mushrooms work well in this recipe. If you’re feeling adventurous, you can also try shiitake or portobello mushrooms for a richer flavor!
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove over low heat, adding a splash of cream or broth if the sauce has thickened too much.
