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Mushroom Pork Chops Recipe
Tender pork chops are seared to perfection and smothered in a rich, creamy mushroom gravy made with garlic, onions, and herbs. This comforting dish is perfect for a hearty dinner and pairs well with mashed potatoes or rice.
Mushroom Pork Chops are a surprisingly simple dish that delivers rich, restaurant-style flavor in just about 30 minutes. Ideal for busy weeknights, it’s a go-to recipe that feels special without the hassle. Entertaining guests? These chops are impressive enough for any dinner party—and they’re always a hit. People often ask for the recipe after just one bite! Best of all, it’s the ultimate comfort food—creamy, satisfying, and perfect with your favorite sides. That savory mushroom sauce is so good, you’ll want to eat it by the spoonful. Enjoy a homemade, elegant meal without the high cost or long prep—simple, cozy, and delicious!
What kind of mushrooms is best to use?
You can use any fresh white or brown mushrooms. For meatier flavor, I like using a mix of cremini and white mushrooms. In addition, don’t slice the mushrooms too thin so they hold up during cooking and soak up the sauce. Plus, hearty pieces add a nice texture to this dish.
For something different than the same old Mashed Potatoes try Our Crispy Smashed Potatoes as a side
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
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Pat dry pork chops with paper towels and season with salt, pepper, and paprika.
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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.
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Remove pork chops from pan, place on a plate, and cover with foil to keep warm.
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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.
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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.
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Add flour and immediately stir vigorously for 30 seconds to combine it.
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Add the chicken broth, whipping cream, stir to combine. Season with salt and pepper and add the dried mustard powder.
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Simmer the mixture for 2-3 minutes, or until it starts to thicken.
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Add pork chops into the sauce, and spoon some of the sauce over them.
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Reduce heat to low and simmer 5-8 minutes until the pork chops are tender.
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Garnish with parsley and rosemary and serve.
