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?
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.
Made this tonight and it turned out great!! Glad I read that Is tablespoon of spices was too much so I used a teaspoon of each. My hubby and I enjoyed! Will make this again.
Made this tonight we enjoyed them but, agree a little less of the spice for us would be better. Going to try again using a teaspoon of the spices.
Okay, did anyone have the problem of the gravy being entirely too thick? I did. If I didn’t have extra cream I woul have been extremely mad. I think 1/4 of flour is way too much. Seasoning was okay. I don’t know, I’m just not a fan of this one. Sorry. I really wanted to like it.
This is a new favorite in my house! I have to double it because we live it so much! The gravy is my new favorite! We absolutely love this recipe!
I only buy 1% milk. Can I use that instead of whole milk? Will the sauce be too thin and watery?
Made 3 ways
1). As is, wonderful 5* (well, only 1 tsp herbs)
2) added an oz of cream cheese
3) added crm cheese and 1/8 tsp saffron threads
Each way was delish!!!
Served each time with mashed potatoes and Brussels sprouts, the extra sauce was served on the potatoes
Making it for our supper tonight. Can’t wait to try it!
I made this tonight for dinner and it was delicious! I’ll definitely be doing it with chicken too!
I appreciate your sharing the recipe. Of course, my husband is lactose intolerant, so when I try this, I will sub in some chix broth and perhaps a bit of wine!
Thank you so much! I’m doing keto so I made a couple changes, HWC instead of milk, a bit more butter, heavier spices to taste due to HWC. Xanthan gum to thicken just a bit! YUMMY. Served with sauteed brussel sprouts in olive oil and parmesean cheese! (Couldn’t figure out how to post the picture!)
I made this tonight for dinner and we enjoyed it, it was served with wide noodles, broccoli and tomato slices on the slide. This is what I did differently. I seasoned the chops with S&P and fried them in a little olive oil and transferred to a warm platter. I doubled the butter, garlic and milk and slashed the oregano and thyme in half, but still seasoned the sauce with S&P. They looked just like the picture!!!
My daughter has a hard time with things like pork and steak, sometimes she finds them too difficult to swallow (ongoing medical issue) I wonder if I were to sear the pork chops in the frying pan to brown and then make in the slow cooker to help with a softer consistency, would the recipe still work? Any help would he appreciated!
Perhaps having pork loins ground would be best for your daughter. All the flavor of this recipe but a more tolerable texture would be safer for a person having such difficulty swallowing sliced pork and beef. The meat market person would do this meat grinding at no extra cost, most likely.
Any idea on the nutrional content?
Made this tonight. Used chicken instead of pork chops and added onion and more mushrooms when I put in the mushrooms. Winner winner chicken dinner. We’ll try next time with pork chops. Thanks for the recipe.
Don’t eat pork, but this looks and sounds so good, I think I will try this with chicken breasts! Yum!
Why no printable version?
I made these last night and they were really good. Too much oregano and thyme, maybe I’ll cut that in half next time. I made dinner for 4 and everyone liked it. This would be so good on chicken too. Thanks for a new family favorite!
I know this is probably a weird question but I’m going to ask it anyway. Why does it call for unsalted butter if you add salt later on? I’m think with this recipe it has something to do with the browning (i.e. “browned butter”) but sometimes it is the case with other recipes also. I’m going to try this for sure – looks really yummy. Thanks!
Adding fresh herbs on top is wonderful
Crazy how some get so off track in the comments. I guess they didn’t read recipe though out and then submitting comment… this is my lunch for today. As will all recipes, everyone has a different taste. Doctor it up.
Have a great day and keep cooking!
in regards to too much seasoning. they are right. oregano and thyme are very strong seasonings. they can over power your dish and block out the entree entirely . start with a pinch of each and go from there. sometimes that’s all it takes is a pinch of either of these two.