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.

Savory Pork Chops

Pork Chops

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!

Browned Butter Sauce

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

4.30 from 10 votes

Browned Butter Pork Chops with Mushrooms

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.


  • 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?

You can tag me at @iamhomesteader.


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. 

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Reader Comments

  1. I made this to the recipe with one slight difference. I used thin cut boneless chops instead of thick cut. My only complaint with the recipe is adding the mushrooms. When I added the mushrooms, they absorbed all the liquid in the pan. That made it impossible to smooth out the flour. I had to add the milk a little prematurely. It turned out okay. If I had it to do again, I would add the mushrooms after I added the milk and had the gravy going good. Still a good recipe. I will definitely make it again.

  2. I made this last week and the whole family really liked it. Mashed potatoes make a perfect side to go with the gravy. I used 4 bone in pork chops cooked 5 min per side and used the optional heavy cream instead of whole milk. I used the listed amount of spices in the recipe and did not find it overly herbed.

  3. First off….the temp is NOT high enough to brown the butter or pork chops….what I would do next time is get pan hot over med high heat…sear pork chops on both sides…..remove from pan…add butter and thick sliced garlic and a shallot….turn down to medium and let butter brown while they sautee……THEN add the mushrooms and continue on with recipe as instructed…..overall….very good flavor….certainly beats the can!!!!

  4. This recipe is absolutely a keeper….I didn’t use as many spices as stated….but still so good!! I will use it again and again….Thank you

  5. I made this with 1″ thick boneless pork chops (cooked about 7 minutes per side). I used salted butter and only 1 tsp. of each of the herbs. I used 1 can of evaporated milk for the gravy. Turned out great! This recipe is a keeper! I may try with rosemary next time. Served with butter roasted broccoli, cauliflower and carrots. (Recipe on the Land-O-Lakes website)

  6. we made this the other night and it was wonderful. I tend to like less spices so I did what was suggested and put in about half. I would make this again and again. My family loved it! My only problem was my thick cut pork chops…they were huge and I did have to adjust the cooking time on them…I just won’t buy such big pork chops next time…or hammer them down a little…lol

  7. Loved this recipe, but I did a triple recipe with thick bone in chops, your seasoning levels were great for us( we like lots of seasoning but realize it’s a personal preference) served over rice and have a very happy husband

  8. Going to try this recipe. Looks delicious,but as oregano and thyme are such strong flavoured herbs I.ll be adding a lot less than the amount suggested.

  9. I am wondering what to serve them with , rice, mashed potatoes, steamed red potatoes, pasta?? What are your favorites? Making this for dinner tonight, so hurry!!

  10. We made these last night and they were absolutely amazing. Boyfriend said too much thyme, but all I had was ground so my conversion may have been off.
    My butter did not get burned and my garlic did not get bitter, but my skillets were pretty full as I scaled this up to 10 servings (cook once, eat twice!)

    I do think it would be helpful to mention HOW thick of pork chops were intended. Mine were about an inch and a third, and they took closer to 12 minutes total to cook to 145. Again though, this could have been due to how full my skillets were.

    Overall this recipe still gets 5 stars and DEFINITELY goes in the *will make again* pile.

  11. Made these this evening for dinner, they were fantastic! Added basil and sun dried tomatoes for even more flavoring, very happy that I did. I used the sun dried tomatoes that come in a pouch as I did not want the oil from the ones in the jar.
    Guys, highly recommend this dish if you want to impress your dinner date!

  12. I made it the same way but with chicken and it came out delicious. I just put 3 pinches of thyme and two pinches of oregano because I didn’t want the spices to be too strong. Thank you for sharing!

  13. actually this is my first time I’ve come and he’s on a Pinterest recipe but probably should have many time 🙂 I thought this one was really good but next time I will only use 3 tablespoons of flour and I will use whole milk instead of half-and-half…. I served it with asparagus and extra wide noodles To go with the sauce and it was awesome!… Oh and I used portobello mushrooms

  14. I made this last night and it was sooooo good! I used fresh minced herb as I feel the flavor of fresh herb is much better than the dried version. Also I since I am gluten free I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour at the same amount as the 1/4c all purpose flour. BIG MISTAKE! The gravy was way to thick! I think I will try half that amount of the GF flour the next time. I save that gravy by adding at least twice the amount of milk/half and half as called for in the recipe.

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