These creamy garlic mushroom pork chops are sure to impress! Juicy pork chops are cooked to perfection and topped with a rich, garlicky mushroom sauce that’s simply delicious.
You’ll love how easy and quick this dish is to whip up. Pair it with some rice or pasta, and you’ve got a hearty meal that feels fancy without too much fuss!
Key Ingredients & Substitutions
Pork Chops: I recommend bone-in pork chops for more flavor and juiciness. If you prefer, boneless chops or even chicken breasts can be used as alternatives. Just keep an eye on cooking times as they can vary.
Mushrooms: Cremini mushrooms give a nice earthy flavor, but white button mushrooms work too. If you’re feeling adventurous, try using shiitake or portobello mushrooms for a different twist.
Heavy Cream: For a lighter version, use half-and-half or whole milk instead of heavy cream. Just remember, it won’t be as rich and creamy, but it will still taste good!
Thyme: Dried thyme is great, but fresh thyme adds a brighter taste. If you don’t have thyme, Italian seasoning or oregano can be good substitutes too.
How to Perfectly Sear Pork Chops?
Searing pork chops correctly is key to getting that golden, delicious crust. First, make sure your skillet is hot enough before adding the pork. Here’s how:
- Pat dry the chops well; this helps create a good sear.
- Season generously with salt and pepper—a must for flavor!
- Add oil when the skillet is hot—this helps prevent sticking.
- Sear each side for 4-5 minutes without moving it around.
- Check for the internal temperature (145°F) to ensure it’s cooked through, then let it rest for juicier meat.
How to Make Creamy Garlic Mushroom Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Mushroom Sauce:
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 4-5 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 30-35 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and about 20-25 minutes cooking. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Season the Pork Chops:
Begin by patting the pork chops dry with paper towels to remove any excess moisture. This step is important for achieving a nice sear. Once they are dry, season both sides generously with salt and pepper to taste.
2. Sear the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned pork chops to the skillet. Sear them for about 4-5 minutes on each side, or until they are golden brown and reach an internal temperature of 145°F (63°C). After searing, remove the pork chops from the skillet and set them aside on a warm plate.
3. Sauté the Mushrooms:
In the same skillet where you cooked the pork chops, add 2 tablespoons of butter. Once the butter has melted, add the sliced mushrooms. Sauté them for about 5-6 minutes, until they release their moisture and turn golden brown. Be sure to stir occasionally for even cooking!
4. Add Garlic:
Next, add the minced garlic to the skillet and cook for another minute, stirring constantly so that the garlic doesn’t burn and become bitter.
5. Create the Sauce:
Pour the chicken broth into the skillet, stirring well to deglaze the pan (this means scraping up all the tasty browned bits from the bottom). Let it simmer for about 2 minutes to reduce slightly.
6. Make it Creamy:
Lower the heat to medium-low. Stir in the heavy cream, dried thyme, and grated Parmesan cheese. Let this mixture simmer gently for about 3-5 minutes until it thickens into a lovely creamy sauce.
7. Finish the Sauce:
To finish the sauce, stir in the remaining 1 tablespoon of butter for added richness and shine. Taste the sauce and adjust the seasoning with salt and pepper as needed.
8. Combine and Heat:
Return the pork chops to the skillet, spooning the creamy garlic mushroom sauce over the top. Let everything simmer together for an additional 2-3 minutes to ensure the pork chops are heated through.
9. Serve and Enjoy:
Garnish your creamy garlic mushroom pork chops with fresh parsley for a pop of color. Serve them immediately with your choice of sides like mashed potatoes, rice, or buttered noodles for a complete meal.
Enjoy your rich and comforting creamy garlic mushroom pork chops!
Frequently Asked Questions (FAQ)
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops can be used in this recipe. Just remember to reduce the cooking time slightly, as boneless chops typically cook faster than bone-in ones. Aim for an internal temperature of 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you prefer a lighter option, you can substitute heavy cream with half-and-half or whole milk. Keep in mind that the sauce will be less rich and creamy, so you might want to thicken it slightly with a bit of cornstarch mixed with water if needed.
How Do I Store Leftovers?
Store any leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them gently in a skillet over low heat or in the microwave until heated through.
Can I Make This Recipe Ahead of Time?
While this dish is best enjoyed fresh, you can prepare the mushroom sauce ahead of time and keep it in the fridge. Just warm it up before pouring it over freshly cooked pork chops for a quick meal.
