Pork chops with delicious mushroom cream sauce on a plate

Pork Chops with Mushroom Cream Sauce

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Why Make This Recipe

Pork Chops with Mushroom Cream Sauce is a delightful dish that combines juicy pork with a rich and creamy sauce. This recipe is perfect for a cozy family dinner or a special occasion. The flavors of the mushrooms and creamy sauce complement the pork chops beautifully, making each bite delicious. Plus, it’s simple enough for anyone to make, regardless of cooking experience.

How to Make Pork Chops with Mushroom Cream Sauce

Ingredients

  • 4 (1 and 1/2 inch thick) bone-in pork chops
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons salted butter
  • 2 pounds cremini mushrooms, ends trimmed, halved
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 2 tablespoons fresh thyme, minced
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 lemon, halved
  • 2 tablespoons fresh chives

Directions

  1. Pat the pork chops dry with paper towels. Season them all over with salt and pepper.
  2. Heat the olive oil in a large skillet over high heat. Add the pork chops and cook for 3 minutes without disturbing them.
  3. Flip the pork chops and continue cooking for another 3 minutes. Keep flipping until the internal temperature reaches 160°F (about 15 minutes total).
  4. Transfer the pork chops to a serving platter and cover with foil to keep warm.
  5. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the mushrooms and cook until browned, about 5 minutes.
  6. Add the minced garlic and cook for 1 more minute.
  7. Stir in the wine and thyme, then simmer until reduced by half, about 5 minutes.
  8. Stir in the heavy cream and mustard, and simmer until thick, about 4 minutes.
  9. Return the pork to the skillet and spoon the sauce over it.
  10. Squeeze lemon juice over the top and garnish with chives.
  11. Serve divided among 4 plates.

How to Serve Pork Chops with Mushroom Cream Sauce

Pork Chops with Mushroom Cream Sauce is great on its own or can be served with sides like mashed potatoes, rice, or steamed vegetables. The creamy sauce is perfect for drizzling over your sides, adding an extra burst of flavor to your meal.

How to Store Pork Chops with Mushroom Cream Sauce

If you have leftovers, let the pork chops cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the microwave or on the stovetop until warmed through.

Tips to Make Pork Chops with Mushroom Cream Sauce

  1. Ensure the pork chops are at room temperature before cooking for even cooking.
  2. Use a meat thermometer to check the internal temperature to ensure they’re cooked perfectly.
  3. Feel free to add other herbs like rosemary or parsley for added flavor.

Variation

You can switch the cremini mushrooms with other types, like button mushrooms or shiitake, to give the dish a different taste. Additionally, you can use chicken instead of pork chops for a different protein option.

FAQs

Q1: Can I use boneless pork chops?
Yes, you can use boneless pork chops; just adjust the cooking time as they may cook faster.

Q2: What can I substitute for heavy cream?
You can use half-and-half or coconut cream for a lighter or dairy-free option.

Q3: Can this recipe be frozen?
Yes, you can freeze the cooked pork chops and sauce in an airtight container. Thaw it in the refrigerator before reheating.

Pork Chops with Mushroom Cream Sauce

Delightful pork chops cooked in a rich and creamy mushroom sauce, perfect for a cozy family dinner or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Pork Chops
  • 4 pieces bone-in pork chops 1.5 inch thick
  • 1 teaspoon kosher salt plus more to taste
  • Freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
For the Mushroom Cream Sauce
  • 6 tablespoons salted butter
  • 2 pounds cremini mushrooms ends trimmed, halved
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • 2 tablespoons fresh thyme minced
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 piece lemon halved
  • 2 tablespoons fresh chives

Method
 

Preparation
  1. Pat the pork chops dry with paper towels. Season them all over with salt and pepper.
  2. Heat the olive oil in a large skillet over high heat. Add the pork chops and cook for 3 minutes without disturbing them.
  3. Flip the pork chops and continue cooking for another 3 minutes. Keep flipping until the internal temperature reaches 160°F, which takes about 15 minutes total.
  4. Transfer the pork chops to a serving platter and cover with foil to keep warm.
Cooking the Sauce
  1. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the mushrooms and cook until browned, about 5 minutes.
  2. Add the minced garlic and cook for 1 more minute.
  3. Stir in the wine and thyme, then simmer until reduced by half, about 5 minutes.
  4. Stir in the heavy cream and mustard, and simmer until thick, about 4 minutes.
  5. Return the pork to the skillet and spoon the sauce over it.
  6. Squeeze lemon juice over the top and garnish with chives.
  7. Serve divided among 4 plates.

Notes

Ensure the pork chops are at room temperature before cooking for even cooking. Use a meat thermometer to check the internal temperature for perfect cooking. Feel free to add other herbs like rosemary or parsley for extra flavor.