These creamy mushroom pork chops make an easy skillet dinner that’s ready in about 20 minutes. The pork chops are seared until golden, then finished in a creamy sauce with mushrooms, garlic, Italian seasoning, chicken broth, and fresh parsley. Serve them with pasta, potatoes, rice, or vegetables for a simple weeknight dinner.
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Ingredients list for the Creamy Pork Chops Recipe
- 4 pork chops, bone-in or boneless (about 1-inch thick)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and fresh cracked black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
For the mushroom sauce
- 1 cup sliced brown mushrooms
- 4-5 garlic cloves, crushed
- 1 teaspoon Italian seasoning
- 1 1/2 cups heavy cream
- 1/2 cup (125ml) chicken broth
- 1 tablespoon fresh chopped parsley
- Salt and pepper to taste
Photo credit: © Eatwell101.com
Tips for making creamy mushroom pork chops
- Bone-in or boneless pork chops both work for this recipe. Choose chops about 1 inch thick so they’re easier to sear without overcooking. Boneless chops may cook a little faster, so check their temperature early.
- Take the pork chops out of your refrigerator for about 15 minutes before you plan to start cooking. The meat will cook more evenly throughout when you bring it to room temperature.
- Pat the pork chops dry before seasoning so they brown properly in the skillet.
- Rest the meat after cooking pork chops: A quick rest period of five minutes allows the juices to flow back through the meat and make it more tender. You can cover the pork chops with a shallow plate or loosely tent with foil.
- If you’d like a thicker sauce, let it simmer for another minute or two before returning the pork chops to the skillet.
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How to tell when pork chops are done?
Pork chops are done when the thickest part reaches 145°F (63°C) per the recommendation of the USDA. Cooking time will vary with their thickness, so check thinner chops first and remove them from the skillet as soon as they’re done.
What to serve with the Creamy pork chops?
Serve these creamy mushroom pork chops with mashed or roasted potatoes, pasta, rice, zucchini noodles, cauliflower rice, or roasted vegetables. Anything that can soak up the creamy mushroom sauce works especially well.
How and how long to keep the pork chops leftovers?
You can keep the creamy pork chops leftover for 2 days in the refrigerator in an airtight container.
Reheat gently in the microwave or covered in the oven for 5 minutes, adding a few drops of water to loosen the sauce.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Combine the paprika, garlic powder, salt, and pepper. Pat the pork chops dry, then season generously on both sides. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Sear the pork chops for 3–5 minutes per side, until well browned. Transfer to a plate and set aside.
3. Add the mushrooms to the same skillet and cook until golden, scraping up the browned bits from the bottom of the pan.
4. Add the garlic, parsley, and Italian seasoning and cook for about 30 seconds. Pour in the chicken broth, then stir in the cream. Simmer for 3–4 minutes, until the sauce begins to thicken. Taste and adjust the seasoning.
5. Return the pork chops and their juices to the skillet. Simmer gently for 2–3 minutes, or until the pork reaches 145°F (63°C). Garnish with parsley and serve immediately.
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More pork chops recipes you might like
- Boneless Pork Chops in Creamy Garlic Spinach Sauce
- Honey Mustard Pork Chops and Potato Skillet
- Instant Pot Pork Chops in Creamy Mushroom Sauce
- Pesto Baked Pork Chops
What other readers say about this pork chops recipe
“Loved this dish! Had it with pierogies, to go with the mushroom sauce. All around a delicious dish and never had to change or adjust a thing!” – Dawson
“OMG! Amazing! My husband even said this was the best pork chop he’s ever had. He’d even order this at a restaurant!” – Leslie
“This was so amazing, definitely going in the rotation!” – Stephanie
“I made this last night and it was AMAZING! I do wish that the sauce ended up thickening a bit more, but I will work on it for next time. My picky son LOVED it! 5 stars for sure!” – Carley
“This was simply yummptious and easy to make, I grated some Parmesan cheese into it also and had it with cauliflower rice👍🏾” – Nina
Photo credit: © Eatwell101.com
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Creamy Mushroom Pork Chops Recipe
These creamy mushroom pork chops are seared until golden, then simmered in a garlic and herb cream sauce for an easy 20-minute dinner.
Ingredients
- 4 pork chops, bone-in or boneless (about 1-inch thick)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and fresh cracked black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- For the mushroom sauce
- 1 cup sliced brown mushrooms
- 4-5 garlic cloves, crushed
- 1 teaspoon Italian seasoning
- 1 1/2 cups heavy cream
- 1/2 cup (125ml) chicken broth
- 1 tablespoon fresh chopped parsley
- Salt and pepper to taste
Instructions
- Combine the paprika, garlic powder, salt, and pepper. Pat the pork chops dry, then season generously on both sides. Heat the olive oil and butter in a large skillet over medium-high heat.
- Sear the pork chops for 3–5 minutes per side, until well browned. Transfer to a plate and set aside.
- Add the mushrooms to the same skillet and cook until golden, scraping up the browned bits from the bottom of the pan.
- Add the garlic, parsley, and Italian seasoning and cook for about 30 seconds. Pour in the chicken broth, then stir in the cream. Simmer for 3–4 minutes, until the sauce begins to thicken. Taste and adjust the seasoning.
- Return the pork chops and their juices to the skillet. Simmer gently for 2–3 minutes, or until the pork reaches 145°F (63°C). Garnish with parsley and serve immediately.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Good recipe, this is a keeper. I read reviews that said the sauce was bland. I added 1/2 teapoon thyme and it brought the flavor out. I also coated the chops on both sides paprika and garlic powder and kosher salt, and put them on a plate in the fridge for a few hours. Made the chops just right.
I tasted the sauce to check the seasoning and like others said it was pretty bland so I also added the chicken bullion paste and it made a HUGE difference! I also had to use corn starch to get the sauce to thicken. After that it is as very good!
Delicious!!
It was flavorless until I made a few tweaks. First off, I added some low sodium roasted chicken Better Than Bouillon. Next, I also added a small amount of McCormick brown gravy powder mixed with a bit of chicken broth to thicken it up. Lastly, it because it was still pale in color and not aesthetically pleasing, I added a couple of pinches of paprika. THEN, it was DELICIOUS!
Second time I’ve made this. Delicious, so flavorful AND Keto. This will definitely be a reoccurring dish in our kitchen. 😋
