Creamy Mushroom Pork Chops are seasoned thick-cut pork chops smothered in a rich, creamy mushroom sauce. Serve them with a side of mashed potatoes and roasted vegetables for a complete and delicious meal for any night of the week! If you love pork, I also have Honey Garlic Pork Chops that are amazing!
Ingredients & Substitutions
Pork Chops: Look for thick-cut boneless pork chops to use in the recipe. The pork chops I used were really thick, so you may need to adjust the cooking time based on the thickness of the pork. You could also use bone-in pork chops, but again, watch the cooking time. Pork is cooked through when it reaches an internal temperature of 145°F.
Seasonings: After patting the pork chops dry, season them with a mixture of paprika, garlic powder, salt, and pepper.
Mushrooms: I used Baby Bella mushrooms, sliced, for the sauce. You could also use other varieties of mushrooms like cremini, white mushrooms, or shiitake.
Heavy Cream: Heavy cream (also called heavy whipping cream) is combined with chicken broth to serve as the rich, creamy base of the sauce. If the sauce is too thick, you could add more heavy cream or broth to thin it out.
Why Sear Pork Chops?
It is definitely worth the extra time to sear the pork chops before continuing to cook them in the sauce. Searing the chops adds an extra layer of flavor and texture as well as helps lock in the juices of the pork.
Can I Make The Mushroom Sauce Ahead Of Time?
Yes, you can make the mushroom sauce in advance to save time when ready to serve the dish. (The pork chops are best served fresh.) Once the sauce has been made, let it cool to room temperature. It will last in an airtight container in the refrigerator for a day or two. When ready to use with the pork chops, heat the sauce in a skillet over low to medium heat as you cook the pork chops.
What To Serve With Creamy Mushroom Pork Chops
To create a well-rounded and satisfying meal, you can pair these pork chops with a variety of side dishes. Here are some delicious options:
- Mashed Potatoes (Or Cauliflower Mashed)
- Roasted Asparagus, Green Beans, or Brussels Sprouts
- Wedge Salad
- Egg Noodles
- Garlic Knots
- Easy Dinner Rolls
How To Store Creamy Mushroom Pork Chops
To store creamy mushroom pork chops, first, let them cool to room temperature. Then, store the pork chops and sauce in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat them gently on the stovetop or in the microwave.
Creamy Mushroom Pork Chops
- 4 thick-cut boneless pork chops
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced (about ¼ cup)
- 8 ounces Baby Bella mushrooms, sliced
- 2 teaspoons garlic, minced
- 1 cup (238 g) heavy cream
- ½ cup (120 g) chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- chopped parsley, for garnish
- Pat the pork chops dry with a paper towel. Set aside.
- In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mixture evenly over all sides of the pork chops.
- To a medium cast iron skillet over medium-high heat, add oil and butter. Once hot, sear the seasoned pork chops on one side until it form a golden crust. To prevent sticking, wait for the pork to form a crust naturally before attempting to flip it, around 5-6 minutes. The pork will release from the skillet once a proper sear has formed. Flip the pork chops and cook on the other side for 5-6 minutes. Transfer to a plate and tent with foil to keep warm.
- Using the same skillet, reduce heat to medium-low and melt butter.
- Add shallot and mushrooms. Sauté until the mushrooms are browned, have released all of their liquid, and the shallots have softened (about 9-10 minutes). Stir frequently, scraping up the browned bits in the pan as you go.
- Add garlic and cook for an additional 1 minute.
- Pour in the heavy cream, broth, salt, and pepper. Mix to combine.
- Nestle the pork chops into the mushroom sauce and bring the mixture to a simmer. Continue cooking until the cream sauce has thickened slightly and the pork chops are cooked through to an internal temperature of 145°F (about 5-6 minutes).
- Spoon the mushroom sauce over the pork chops and garnish with chopped parsley. Serve immediately.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Oh, I'll be first in line if you are serving this dish! I loved the creamy mushroom sauce!
Oh my, I absolutely loved these pork chops in the mushroom sauce. I will be making these sooner than later!
This creamy mushroom sauce is so good! I could eat it with chicken or pork!
Although I have never been a huge fan of pork chops, this recipe won me over! The creamy mushroom sauce is delicious and goes perfectly with the pork chops. So yummy!
So delicious! I adore the creamy gravy with all the mushrooms. It complements the pork chops so well!