Mushroom Pork Chops
One pan meals that I can serve in 30 minutes like these Mushroom Pork Chops are my favorite comfort dinner to make for my family on a busy day. The pork chops are seared until golden and smothered in a creamy mushroom sauce with herbs that taste incredibly delicious.
I often share quick dinners and you might wonder why I keep coming back to them? Well, 30 minutes meals like my teriyaki beef and broccoli or the one pan lemon broccoli pasta, which my kids ask for all the time, are what keep weeknights running smoothly in my kitchen. Over the years of blogging and cooking alongside you, I have focused on creating meals that are quick and full of flavor because I know so many of you are busy moms too. This mushroom pork chops recipe came straight from that inspiration and I am so excited to share it with you today.
Table of contents
I like to keep things simple with boneless pork chops since they are budget friendly and easy to cook. The seasoning makes a great base and the sauce comes together with cream, broth, flour, herbs, and plenty of mushrooms for that earthy taste I love. If guests drop by and I do not have much time, this is the recipe I go for because it cooks fast but still looks like I fussed over it. Ha! My friends have asked me for the recipe more than once, and it works just as well for a family dinner with kids or when I want to treat myself to something comforting and homemade.
Why you will love this recipe
- Quick comfort dinner: These mushroom pork chops are ready in just 30 minutes, which makes them my go-to when I need dinner fast. I love that I can serve something warm and homemade without spending all evening in the kitchen.
- Creamy mushroom flavor: The sauce is rich and smooth with cream, broth, flour, herbs, and plenty of mushrooms. It tastes earthy and savory and makes the pork chops super satisfying.
- Family friendly meal: My kids enjoy theirs with pasta or rice, while I like to serve mine with a salad. You can see some of my favorite sides in the serving suggestion section below. It works for everyone at the table, which makes dinner time so much easier on busy nights.
- Simple and budget friendly: Boneless pork chops are affordable and easy to find, which makes this recipe a smart choice. I can make a meal that tastes elegant enough for guests while keeping it simple enough for a weeknight.
What you will need
For the pork chops
- Boneless pork chops: I like using boneless pork chops because they cook quickly and stay tender.
- Seasonings: A mix of salt, black pepper, and smoked paprika is all I need for flavor.
For the mushroom sauce
- Butter and oil: I use a mix of unsalted butter and olive oil to sear the pork and start the sauce.
- Veggies and herbs: Mushrooms, onion, garlic, thyme, and rosemary add that earthy savory base flavor I love in this dish.
- Flour and broth: A little flour with chicken broth helps make the sauce rich and smooth.
- Cream and seasoning: Heavy cream and a touch of dried mustard powder create a velvety finish.
- Fresh garnish: I like to sprinkle parsley on top before serving.
How to make
Season the meat: I season the pork chops with salt, pepper, and smoked paprika.
Sear the pork chops: Then, I heat butter and olive oil in a pan and sear the pork until golden on each side. Then, I remove the pork from the pan and keep it warm under foil.
Cook the vegetables: I add more butter to the pan and lightly brown the mushrooms. Then, I sauté the onion and garlic, stir in the herbs, and finish by adding the flour and mixing it well.
Make the sauce: I pour in the cream and broth, then season with dried mustard, salt, and pepper. As the sauce thickens, I return the pork to the skillet and let it simmer for a few minutes covered in the sauce.
Finish and serve: I sprinkle fresh rosemary and parsley over the top for a bright touch. Then, I serve the pork chops right away with my favorite side dish.
Expert tip
Rest pork chops after searing
The key for making the best mushroom pork chops is to let the pork rest after searing so it stays juicy and tender. Giving the meat a short pause is super important because it locks in the juices before it goes back into the creamy mushroom sauce. When I serve it at the table, the chops are always moist and full of flavor, and the sauce clings perfectly to each slice.
More tips to consider:
- I like choosing pork chops with good marbling because they stay juicy while cooking. Bone-in or boneless both work, but I skip the lean center cuts since they can dry out.
- Since this recipe cooks quickly, I always have everything chopped and ready before I start. It makes the whole process super easy.
- I sear the meat in a mix of butter and oil. The butter gives a rich flavor while the oil keeps it from burning.
- If I use thinner pork chops, I shorten the cooking time so they do not overcook.
- A cast iron skillet is my favorite for this recipe. It gives the pork chops that perfect golden crust.
Recipe variations and add-ins:
- Creamy Dijon: I stir two tablespoons of Dijon mustard into the sauce for a tangy bite that goes so well with the mushrooms and herbs.
- Garlicky version: I add an extra three cloves of minced garlic to the pan because my family loves the strong garlicky flavor in the sauce.
- Cheesy upgrade: I sprinkle in half a cup of freshly grated Parmesan at the end so the sauce turns rich and cheesy. My favorite so far!
- White wine sauce: I swap half a cup of chicken broth for white wine and let it reduce, which makes the dish taste a little more elegant for dinner parties.
- Veggie loaded: I toss in a cup of baby spinach or peas during the last few minutes of cooking, and it blends right into the creamy sauce for extra greens.
Serving suggestions
In fall or winter season is when I enjoy making these mushroom pork chops for my family because they are warm and hearty but still quick enough for a weeknight. On busy fall evenings, I set them on the table with a bowl of fluffy white rice or my perfectly creamy mashed potatoes, and everyone digs in without waiting. The sauce is so good that even my kids scoop it up with my homemade brioche bread.
During the holidays or a winter weekend, I often make this dish when we have family over. I pair it with my corn pudding casserole or these delicious garlic roast potatoes, and the table always looks so inviting. And since no dinner is complete without something sweet, I like to serve my chocolate zucchini cake or my easy apple sheet cake at the end.
How to store leftovers:
- Refrigerate: I keep leftover mushroom pork chops in an airtight container in the fridge for up to three days.
- Freezing: I let the pork chops cool, then wrap them tightly and store them in a freezer safe bag or container for up to two months.
- Reheating: I reheat them gently in a skillet with a splash of broth or cream to keep the sauce smooth. The microwave works too, but I cover the dish so it stays moist.
Frequently asked questions
The best way I have found is to stop cooking as soon as the pork is golden on the outside and no longer pink in the center. Once the sauce goes over the pork, it keeps everything moist and flavorful, so I never let it sit in the pan too long without the sauce.
If I need the sauce to coat the pork more, I add a touch more flour while stirring, or I let it simmer gently until it reduces on its own. The longer it sits on low heat, the creamier and thicker it gets, which makes it perfect for spooning over rice or mashed potatoes.
When I want something a little lighter, I use half and half or even whole milk, and it still makes a smooth sauce. It is not quite as rich as heavy cream, but it works well when I want the dish to be a bit easier to eat in the middle of the week.
More pork chop recipes to try:
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Mushroom Pork Chops
Ingredients
- 4 boneless pork chops about 1/2″ thick
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried mustard powder
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 4 tablespoons unsalted butter divided
- 2 teaspoons olive oil
- 8 oz mushrooms sliced
- 1/2 medium onion finely chopped
- 4 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1/3 cup heavy whipping cream
- 1 tablespoon parsley for garnish
Instructions
- Pat dry pork chops with paper towels and season with salt, pepper, and paprika.
- Place a large pan over med/high heat and add 2 tablespoons butter and 2 teaspoons oil . Once hot, add the pork chops and sear about 3-4 minutes per side, until golden brown.
- Remove pork chops from pan, place on a plate, and cover with foil to keep warm.
- In the same pan, add 1 tablespoon of butter and the sliced mushrooms. Cook stirring for about 2-4 minutes over, or until lightly golden.
- Add the remaining 1 tablespoon of butter, onion, and garlic. Season with salt and pepper. Add thyme, rosemary and stir, cook the mixture for 4 minutes, or until onions are tender.
- Add flour and immediately stir vigorously for 30 seconds to combine it.
- Add the chicken broth, whipping cream, stir to combine. Season with salt and pepper and add the dried mustard powder.
- Simmer the mixture for 2-3 minutes, or until it starts to thicken.
- Add pork chops into the sauce, and spoon some of the sauce over them.
- Reduce heat to low and simmer 5-8 minutes until the pork chops are tender.
- Garnish with parsley and rosemary and serve.
Video
Notes
Rest pork chops after searing
The key for making the best mushroom pork chops is to let the pork rest after searing so it stays juicy and tender. Giving the meat a short pause is super important because it locks in the juices before it goes back into the creamy mushroom sauce. When I serve it at the table, the chops are always moist and full of flavor, and the sauce clings perfectly to each slice.More tips to consider:
- I like choosing pork chops with good marbling because they stay juicy while cooking. Bone-in or boneless both work, but I skip the lean center cuts since they can dry out.
- Since this recipe cooks quickly, I always have everything chopped and ready before I start. It makes the whole process super easy.
- I sear the meat in a mix of butter and oil. The butter gives a rich flavor while the oil keeps it from burning.
- If I use thinner pork chops, I shorten the cooking time so they do not overcook.
- A cast iron skillet is my favorite for this recipe. It gives the pork chops that perfect golden crust.