Dress up your boring pork chops with creamy and delicious browned butter sauce and fresh, earthy mushrooms. This combination of flavors is perfectly paired and will be a new favorite on your recipe resume.
There are literally thousands of pork chop recipes you can find if you are looking on the internet. By adding browned butter and mushrooms to my pork chop recipe, I know I have a hit in my house! You’ll want to lick the plate when you are done. Just do it. No judgment here!
Browned butter is incredibly easy once you’ve got the hang of it and can add tons of depth to your baked goods and entrees like these Browned Butter Pork Chops with Mushrooms. The process of browning butter includes slowly heating butter in a saucepan until it starts to bubble. You then whisk vigorously until the bubbles create a foam and eventually turn golden brown. Pro tip: once the butter turns golden brown, make sure to pull it from the heat. Burning happens relatively quickly once you get to that point.
How to Cook Pork Chops
Starting with a room-temperature chop is a great way to ensure that they cook perfectly. You can leave them on the counter for 30 minutes (up to 2 hours) to ensure that the chop is not cold throughout.
It is important to make sure that your pork reaches an internal temperature of 145°F. Using a meat thermometer is a great idea when cooking with pork as you do not want to over cook it.
Another thing to consider when cooking pork chops is the cut of meat you choose. This recipe used boneless but can also work well with bone-in chops. A bone-in chop can provide substantial flavor as well as cook more evenly. When testing the meat temperature just be sure to not touch the thermometer to the bone to ensure an accurate reading.
Normally I recommend letting pork chops rest before cutting into, but this recipe solves that problem for us. Letting the pork chops rest in the gravy for a few minutes helps to ensure all of the flavor is packed in and that these Pork Chops will be seriously delicious!
Pork Chops Recipes
Serve these pork chops with browned butter and mushrooms with a side of country mashed potatoes and some fresh sauteed green beans, and dinner is complete! The sauce will make an excellent gravy over the mashed potatoes too, so you may want to double the batch! You could also prepare some of our easy and delicious, no-yeast breadsticks or even some Cheesy Roasted Potatoes. These are always great addition with a saucy dish like this!
You can also make this recipe with CHICKEN! You will need to cook the chicken a bit longer (5-7 min. per side) to ensure it is done.
Other Pork Chop Recipes that I recommend are Ranch Pork Chops with Green Beans and Potatoes, this one is a sheet pan recipe so if you are a fan of no cleanup, you should get on this one asap! Another is Baked Pork Chops, these are made with an onion ring on the top (not fried).
More Pork Recipes
Browned Butter Pork Chops with Mushrooms
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 thick-cut boneless pork chops
- 1 cup mushrooms, sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- ¼ cup all-purpose flour
- 1 to 1 ½ cups whole milk, can use heavy cream
- salt and pepper to taste
- In a large skillet over medium-low heat, heat the butter with garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced.
- Add the pork chops and cook on each side until cooked through. (3-5 minutes per side, or until internal temperature reached 145°F) Remove the cooked chops to a clean plate and tent loosely with foil.
- Lower the heat to low and add the mushrooms, oregano, and thyme to the butter mixture. Cook until the mushrooms are slightly softened and cooked.
- Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. (With the heat still on low) return the pork chops to the gravy for about 5 minutes. Serve and enjoy!
Did you make this recipe?
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A few folks commented that 1 tablespoon of the seasonings was too much. Even though my family did not find this to be the case, it is great feedback as it may be helpful to others! Please feel free to start with 1 teaspoon and add more as preferred.
I also recommend getting pork chops that are marbled with some fat versus very lean, as they stay much more tender doing the cook time, especially if you don’t marinate.
Yes I agree, but it was still tasty! Thank you, I will remember next time.
These were great! We didn’t mind the seasoning level, yet I do remember thinking the texture of having that much dried spice was a little much. So I think it’s fair to say you could easily go with less, every though they are delicious either way. I also had to cook my chops way longer than 3-5 minutes per side (not to mention medium low seems to low on my electric range), but note that I believe I differs based on the pan and the stove. I was using a non-stick pan with a thick bottom, whereas it appears in the photos that the individual posting this recipe used a stainless steel pan, which could transmit heat differently
After cooking the pork on each side for 5 min, I cooked far longer than 5 additional minutes after returning it to the pan (perhaps 45 min). I find that cooking longer makes the meat more tender (in addition to being “cooked”.
Tried this recipe tonight. To the mushrooms I also added a bit of finely diced onion. Backed off on the seasoning a bit and I felt the thyme dominated so next time I’ll use a little less. I didn’t let the butter get brown before adding the chops, but I did let the bubbling stop and start to color a little. Also I’m fairly sure the recipe was written for gas heat because medium-low on my electric range wasn’t enough to brown the meat, so next time I’ll do first steps on medium and the rest on medium-low and see what happens. Served with wide egg noodles and green beans, and my son scarfed it up AND ate the leftovers I had saved to take to work the next day. I adore this recipe, will definitely keep it.
Thank you for this recipe! It was wonderful & my hubby LOVED it! I used twice the butter because I wanted more gravy for the extra meat I had. I browned the butter just as stated with the garlic & no issues. I used about 2 teaspoons of the herbs & added fresh sprigs of rosemary. I also made some garlic red potatoes to go with. Oh my gooodness this was good! Adding it to my recipe library and will share. Thanks again!
It’s funny how many people corrected the lady for not reading the timing instructions yet they didn’t bother to read the 300 comments that already commented on it.. what a joke.. recipie sounds good i shall try it, thanks!
Loved it, might play around with spices next time
Not to bad! I would definitely cut the spices in half. We just think it is to much spice. I also used 2% milk . Definitely will ty again
My Parmesan. garlic cauliflower works well with this
Dry sherry is also very good with this sauce about 1/4 cup or so. Make sure you give it 5 minutes to cook off the alcohol.
Has anyone modified this recipe yet for the ip? Tips on cooking time if you have.
I like, at times with company, to bake in the oven and have the mess of a frying pan all cleaned up before hand. Any ideas on whether or not this would work…… possibly, just do all and keep on warm in the oven, but wondered if the sauce would thicken too much. Thanks
I just wanted the recipe to print! not all the comments! don’t like to waste paper when I print.
Hi-light the recipe and click print. That’s it
Instead of choosing print from your browser, scroll to the part of the page that looks like a recipe card, and click the print icon there. That’s how I did it and it ended up just 2 pages. Might even fit on one page if you have a newer better printer than mine LOL
I made these tonight. Couple things. Just a touch too much oregano and thyme. Overpowering in my opinion. I added more mushrooms because I love them ! My gravy was grey because I used back Himalayan salt…..eek my fault. The browned butter was interesting. I’ll try that again. I also think the flour should cook before the mushrooms go in. They end up breaking apart while whisking the flour. Good though. Will try again
I made these just now. Made them keto..used arrow root for thickening and heavy cream. Can’t wait to try
Tried to save this to Pinterest but I got an error message “Sorry we blocked this because it may be linked to spam”
Does anyone know the Nutrition label on this?
Lots of people were commenting about the cook time. Like some others, I used the meat thermometer. I used a cast iron skillet for most of them but needed another pan also. The ones in the cast iron took 15-20 min to reach 145. The other pan it only took 5 min (per side).
But the chops are not tender enough for me with so little cook time so I have put them in a tightly covered oven dish and I’m baking them now. After 30 min at 350° my husband checked them and they are still not very tender. Just my observation and opinion. ????
I would season them, brown and sear in butter, then move them with the butter to my pressure cooker. When done, move back to the pan with the gravy and let dinner for about 5-10 minutes. The chops should be falling apart tender.
I’m going to try these but use cornstarch instead of flour but adjust the amount I use.
This recipe is wonderfully delicious. I was cooking for my little army, so I had to adjust the quantities. I browned the chops, but finished them off in the gravy longer than five minutes…we had a small issue with the sides that caused a delay. It didn’t affect the dish at all. We served with roasted potatoes and cucumber/tomato/onion salad.
The recipe is so good even my kids loves it.
For thicker Pork chops they should be cooked to internal temperature up to 160 degrees, if you cook a thick chop that’s on inch or thicker to just 145 degrees it will most likely not be completely cooked through and still pink. A little slight pink is ok, but if it’s obviously too pink then it needs longer time on each side.
With a good thermometer, such as a Thermapen, and the proper technique for using, a reading of 145 degrees means145. Additionally, 160 degrees is usually considered overcooked for pork.
The pork chops could be removed at 140 as the temp will continue to rise during the resting period. And, they will be reheated in the gravy for ten minutes as well.
I agree with others that the garlic should be added later to prevent burning and possible bitterness.