Creamy Mushroom Pork Chops – 🐷🍄🟫👏🏻 An EASY one-skillet recipe for juicy pork chops in a rich mushroom cream sauce which takes this pork chops recipe into comfort food territory! Ready in 30 minutes making this great for busy weeknights but fabulous enough to serve when entertaining. A tried-and-true family FAVORITE!
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Easy Creamy Mushroom Pork Chops Recipe
If you’re looking for an easy pork chops recipe, look no further than this one! It checks all the boxes for my family and I know it will for you as well.
- It’s ready in 30 minutes, making it ideal for busy weeknights. But these pork chops are so decadent tasting that the recipe is a good one to save for family dinners you’re hosting or dinner parties because they taste like a million bucks.
- Minimal prep and one skillet recipes are my favorite and this dish checks those boxes. Only dirtying one pan is a huge win for me along with recipes that come together with minimal effort and prep time before I even turn on the stove.
- The pork chops are tender, juicy, and flavorful and sure to be a family favorite.
- But the mushroom cream sauce takes them to the next level! It’s exactly what it sounds like it would be – rich, creamy, decadent and makes launches these pork chops into comfort food territory. Don’t care for mushrooms? Omit them.
- No cream of mushroom soup used! This is a scratch recipe for mushroom cream sauce, no condensed soup in sight.
- Naturally gluten-free. For those of you for whom this is important, just pointing it out.
Want To Skip the Cream Sauce?
Rather than making a cream sauce with mushrooms, I also have a Mushroom Gravy recipe. It’s savory, lovely, and would also work nicely to serve with the pork chops. It’s a good alternative if you’re wanting to skip heavy cream sauces (for the fat/calories or because you’re dairy-free) but still want a ‘lil something.
Ingredients for Pork Chops In Creamy Mushroom Sauce
Pork Chops
- Seasonings – garlic powder, paprika, salt, pepper.
- Pork chops – I use bone-in pork chops because they have more flavor in my experience but you can use boneless pork chops if you prefer.
- Cooking fats – You’ll want to use both butter and olive oil. Butter browns and adds flavor to the pork chips, while olive oil keep them juicy and moist as they sear and cook.
Mushroom Cream Sauce
- Mushrooms – I like baby bella or sliced cremini mushrooms although you can use white button mushrooms or another favorite type of mushroom. Wondering if you have to use mushrooms? See the FAQs below.
- Seasonings – garlic cloves, Italian seasoning, parsley
- Liquids – Heavy cream and chicken broth (or beef broth) are what you’ll need to create the silky cream sauce, along with a bit of additional butter and olive oil. Want to add a splash of dry white wine? Go for it! Pinot grigio, sauvignon blanc, or chardonnay make excellent choices here. About 1/3 cup is what I suggest and then cut back on the chicken broth a bit.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Skillet Pork Chops with Creamy Mushroom Sauce
The instructions overview is condensed here but consult the recipe card for full details.
- Mix the seasonings, salt, and pepper in a small bowl, season the pork chops.
- Add butter and olive oil to a skillet and sear the pork chops. Sauté them for about 5 mins per side over medium-high heat, or until they’re done. Remove them and set aside.
- Add additional oil and butter to the skillet, add the mushrooms and saute them until soft before seasoning them with the aromatics.
- Add the heavy cream and broth, stir to scrape up the browned bit on the bottom of the pan, and allow the cream sauce to simmer for 4-5 minutes over medium heat.
- Add the pork chops back into the skillet, simmer for a couple minutes to rewarm them, garnish with parsley if desired, and serve this great pork recipe.
what to serve with creamy pork chops
Your favorite veggies, rice, cauliflower rice, or pasta with a few tablespoons butter on it are all great sides to serve with the pork chops in cream sauce.
Recipe FAQs
I use bone-in pork chops because they have more flavor in my experience but you can use boneless pork chops if you prefer or if that’s what you have on hand.
No, you don’t. If you’re not a fan of mushrooms and you’d rather just have cream sauce without mushrooms, that’s fine. Omit them. If you are going this route, I suggest cutting back the amount of cream to about 3/4 cup (rather than 1 1/4 cups) and use a bit less chicken broth, too. The reason being is that without the mushrooms to soak up some of the liquids, it may seem like there’s just too much cream sauce.
If you’re watching what you eat and a heavy cream sauce isn’t in the cards for you, or you’re dairy-free, you can skip the cream sauce. Be very careful though that the pork chops are cooked through, but not overcooked. Without a cream sauce to add additional moisture, it’s important to not overcook or dry them out.
To really get the full cream sauce experience at its finest, I recommend heavy cream for this recipe. If you want to use less heavy cream, and a bit more chicken broth, I think that’s a better route than swapping out the heavy cream for half-and-half, but you can test the recipe with half-and-half and see how it goes for you if you’re curious. Although I haven’t experimented with using half-and-half.
Yes of course. I called for dried herbs mostly for this recipe (other than the fresh parsley) but if you have fresh thyme, fresh rosemary, chives, or other fresh herbs that you enjoy, toss them into the cream sauce as it simmers.
This recipe is meant to be made in a skillet so that you an quickly sear and cook the pork chops, then make the cream sauce, combine them, and enjoy this easy pork chop dinner in just 30 minutes. For a great slow cooker pork chops recipe, try my Crockpot Pork Chops and for baked pork chops, these Maple Glazed Pork Chops are stellar.
Extras will keep in an airtight container for up to 4-5 days in the refrigerator. Reheat gently in the microwave, or as desired. I am not a fan of freezing anything with a cream sauce because dairy can be unpredictable after being frozen and thawed. Because the sauce is made of heavy cream (lots of fat) rather than half-and-half (less fat), you may be ok to freeze/thaw/reheat but I don’t tend to try.
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Creamy Mushroom Pork Chops
Equipment
Ingredients
Pork Chops
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 4 bone-in pork chops
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil, or more if necessary
Mushroom Cream Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces sliced baby portobello mushrooms, (i.e. baby bella mushrooms; or cremini mushrooms or white button mushrooms may be substituted)
- 3 to 4 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely minced (plus more for garnishing, if desired)
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 ¼ cups heavy cream, (I don't recommend half-and-half; you may reduce the cream to 1 cup if desired)
- ½ cup chicken broth, (I use reduced sodium)
Instructions
- Pork Chops – To a small bowl, add the garlic powder, paprika, salt, pepper, and stir to combine. Evenly season the pork chops, on both sides, with the seasoning blend.
- To a large skillet, add the butter, olive oil, turn the heat the medium-high, allow the butter to begin to melt, and add the pork chops.
- Sear and then cook the pork chops on the first time for about 3-5 minutes, flip, and repeat on the second side. Cook through fully. Pork chops are done when the internal temp measures 145F as measured by a digital thermometer. When they're done, remove the pork chops to a plate; set aside.
- Mushroom Cream Sauce – Don't wipe out the skillet. Add the butter, olive oil, allow the butter to begin to melt, add the mushrooms, and cook for about 5-6 minutes, or until the mushrooms are softened and browned. Flip and toss frequently to ensure even cooking.
- Add the garlic, and evenly sprinkle the parsley and Italian seasoning, salt, pepper, and cook for 1 minute; stir continuously so the garlic doesn't burn.
- Add the heavy cream, chicken broth (tip – careful, it will bubble up; this is the process of deglazing a pan) and using a spatula or wooden spoon, scrape the bottom of the pan very well to scrape up the browned bits (which is where the flavor is), turn the heat to medium, and allow the creamy mixture to simmer for about 3-4 minutes, or until it begins to thicken slightly. Tip – When simmering any type of dairy, such as heavy cream in this case, always be careful to just let it simmer gently; don't allow it to boil rapidly because you risk breaking the dairy proteins, and your cream sauce could 'break'. A broken sauce looks like it has pieces of weird particles floating in it and while it doesn't taste bad, it looks horrible, and you'd have to start over. So easy does it when simmering the cream sauce and adjust your flame, as necessary to control the simmer.
- Taste the sauce, and if desired, add additional salt, pepper, other herbs, etc., as desired, to taste.
- Add the pork chops into the sauce, toss and flip over a few times, and let them simmer in the sauce for about 1-2 minutes, just long enough to rewarm them. Optionally garnish with additional fresh parsley. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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