These creamy mushroom pork chops are a real treat! Juicy pork chops are cooked to perfection and smothered in a rich, tasty mushroom sauce. It’s comfort food at its best!
Honestly, who could resist a creamy sauce? I like to serve these with a side of rice or mashed potatoes to soak up all that delicious goodness. Yum! 🍽️
Key Ingredients & Substitutions
Pork Chops: I prefer bone-in chops for more flavor, but boneless works too. If you want a leaner option, consider using chicken breasts instead! Just adjust the cooking time since they cook faster.
Mushrooms: Cremini mushrooms are great for their rich flavor, but feel free to use white mushrooms or even shiitakes. If you’re not a fan of mushrooms, you can replace them with spinach or kale for a different taste.
Heavy Cream: This is for that creamy consistency. If you’re looking for a lighter dish, use half-and-half or even a dairy-free alternative like coconut cream. Just keep an eye on the temperature, as they may wrinkle under high heat.
Thyme: Fresh thyme adds a nice touch, but dried thyme works just fine! If you don’t have thyme, herbs like rosemary or oregano can provide a different but tasty flavor.
How Do I Get My Pork Chops Perfectly Cooked?
To achieve juicy and flavorful pork chops, searing them properly is key. Start by ensuring the chops are dry—this helps them brown nicely. Heat your skillet until it’s hot, and oil it just before adding the meat, which helps create that nice crust.
- Sear each chop for about 3-4 minutes per side without moving them around. This ensures a good caramelization.
- Once browned, let the chops rest after searing. This helps retain their juices.
- As you add the creamy sauce, cook the pork chops on low to finish cooking gently. This way, they remain moist and tender.
How to Make Creamy Mushroom Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
- Fresh parsley or thyme sprigs, for garnish
Time Needed:
This delicious recipe will take about 30 minutes total from start to finish! You’ll spend around 10 minutes on prep and 20 minutes cooking. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them sear better. Then, generously season both sides with salt and pepper. This is important for flavor!
2. Sear the Chops:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, add the pork chops. Sear them until they’re golden brown, about 3-4 minutes on each side. Once done, remove the pork chops and set them aside on a plate.
3. Cook the Mushrooms:
Now, lower the heat to medium and add the butter to the skillet. Once it melts, toss in the sliced mushrooms. Sauté them until they start to brown and soften, which should take about 5 minutes. Yum!
4. Add Garlic and Thyme:
Add the minced garlic and thyme to the mushrooms, cooking for another 1-2 minutes. You’ll notice the amazing aroma filling your kitchen!
5. Create the Sauce:
Pour in the chicken broth, and use a wooden spoon to scrape any tasty browned bits off the bottom of the pan. Let the broth simmer and reduce a bit for about 2-3 minutes.
6. Mix in Cream and Mustard:
Stir in the heavy cream and, if you like, the Dijon mustard for a bit of tang. Bring this mixture to a gentle simmer; it will start to thicken up nicely.
7. Return the Chops:
Now, return the pork chops to the skillet, spooning some of that creamy mushroom sauce over them. Reduce the heat to low, cover the skillet, and let everything cook until the pork reaches an internal temperature of 145°F (about 5-7 more minutes). The sauce will thicken a bit as well.
8. Final Taste Check:
Before serving, taste the sauce and adjust the seasoning with more salt and pepper if you need to. You want it to be just right!
9. Garnish and Serve:
Sprinkle some fresh parsley or thyme sprigs on top for a beautiful finish. Serve the creamy mushroom pork chops hot, spooning extra sauce over the top. They go wonderfully with mashed potatoes, rice, or steamed vegetables. Enjoy every delicious bite!
This recipe will yield tender, juicy pork chops in a creamy and flavorful mushroom sauce that complements the savory profile of the meat beautifully. Happy cooking!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just keep in mind that they will cook faster, so check for doneness around 4-5 minutes per side, or until the internal temperature reaches 145°F.
What if I Don’t Have Chicken Broth?
No worries! You can substitute chicken broth with vegetable broth for a lighter flavor, or even water in a pinch. Just remember that it won’t be as rich, so you might want to boost the seasoning slightly.
How Can I Store Leftovers?
Store any leftover creamy mushroom pork chops in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much.
Can I Add Other Veggies to the Sauce?
Absolutely! Feel free to add other vegetables like spinach, kale, or even bell peppers to the sauce for extra color and nutrition. Just sauté them along with the mushrooms until they’re tender.
