Creamy Mushroom Pork Chops

why make this recipe

Creamy Mushroom Pork Chops are a delightful dish that brings together tender pork and rich, savory flavors. The creamy sauce with mushrooms adds a luxurious touch that elevates a simple pork chop dinner. This recipe is perfect for those looking for a comforting meal to enjoy, whether for a weeknight dinner or a special occasion.

how to make Creamy Mushroom Pork Chops

Ingredients:

• 4 pork chops (bone-in or boneless)
• Salt and pepper, to taste
• 1 tablespoon olive oil or butter
• 8 oz (225 g) mushrooms, sliced (cremini or white button)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon butter (for sauce)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Fresh parsley, chopped (for garnish)

Directions:

1. Pat the pork chops dry and season them with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side. Transfer them to a plate.
3. In the same skillet, cook the chopped onion for 2 minutes. Add the mushrooms and sauté until browned. Then stir in the garlic and cook for another 30 seconds.
4. Deglaze the pan with the chicken broth. Stir in the heavy cream, Dijon mustard, and butter. Simmer for 2-3 minutes.
5. Return the pork chops to the skillet. Reduce the heat and simmer for 5 minutes until the pork is cooked through and the sauce has thickened.
6. Garnish with thyme and parsley. Serve warm with mashed potatoes or rice.

how to serve Creamy Mushroom Pork Chops

Serve Creamy Mushroom Pork Chops with a side of mashed potatoes or rice to soak up the delicious creamy sauce. You can also pair it with steamed vegetables or a simple green salad for a balanced meal.

how to store Creamy Mushroom Pork Chops

To store leftover Pork Chops, allow them to cool completely. Place them in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

tips to make Creamy Mushroom Pork Chops

1. Choose pork chops that are of even thickness for even cooking.
2. Searing the pork chops well creates a nice crust and adds flavor.
3. Feel free to add other vegetables, like spinach or asparagus, to the sauce for extra nutrition.

variation

You can make this dish using chicken thighs or breasts instead of pork chops. The cooking times may vary slightly, so make sure to check for doneness.

FAQs

1. Can I use different mushrooms?
Yes, you can use any type of mushrooms that you like, such as shiitake or portobello.

2. Is it possible to make this dish lighter?
You can use half-and-half or whole milk instead of heavy cream to reduce calories.

3. Can I freeze the leftovers?
Yes, you can freeze the leftover pork chops and sauce. Just make sure to cool them completely before transferring them to a freezer-safe container.

Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops are a delightful dish that combines tender pork chops with a rich and savory mushroom sauce, perfect for a comforting dinner on any occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 pieces pork chops (bone-in or boneless) Choose pork chops of even thickness for even cooking.
• 1 tablespoon olive oil or butter
• 8 oz mushrooms, sliced (cremini or white button) Any type of mushrooms can be used.
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream Can substitute with half-and-half or whole milk for a lighter version.
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon butter (for sauce)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• as needed Fresh parsley, chopped (for garnish)

Method

 

Preparation

1. Pat the pork chops dry and season them with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side. Transfer them to a plate.
3. In the same skillet, cook the chopped onion for 2 minutes. Add the mushrooms and sauté until browned. Then stir in the garlic and cook for another 30 seconds.

Cooking

1. Deglaze the pan with the chicken broth. Stir in the heavy cream, Dijon mustard, and butter. Simmer for 2-3 minutes.
2. Return the pork chops to the skillet. Reduce the heat and simmer for 5 minutes until the pork is cooked through and the sauce has thickened.
3. Garnish with thyme and parsley.

Notes

Serve with mashed potatoes or rice to soak up the delicious sauce. Other vegetables like spinach or asparagus can be added for extra nutrition.