Cream of Mushroom and Thyme Pork Chops
Tender, juicy pork chops bathed in a creamy mushroom and thyme sauce make this "Cream of Mushroom and Thyme Pork Chops" recipe a comforting yet elegant dinner option. Perfectly seared bone-in pork chops are enveloped in a luscious sauce made with earthy cremini mushrooms, fragrant fresh thyme, and a rich combination of chicken broth and heavy cream. The recipe balances savory, creamy, and herby notes, while quick preparation makes it an ideal choice for both busy weeknights and special occasions. Serve these flavor-packed pork chops with mashed potatoes or steamed veggies to soak up the velvety sauce, and finish with a sprinkle of fresh parsley for a vibrant touch. With only 15 minutes of prep and a 30-minute cook time, this dish seamlessly elevates your dinner table without the fuss!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Season the pork chops on both sides with salt and black pepper.
Lightly dredge the seasoned pork chops in all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and sizzling.
Sear the pork chops for 3-4 minutes per side, until golden brown. Remove the pork chops from the skillet and set them aside.
Using the same skillet, reduce the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes until the mushrooms are golden and fragrant.
Sprinkle the thyme leaves over the mushroom mixture, then pour in the chicken broth. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Reduce the heat to low and stir in the heavy cream. Simmer the sauce for 2-3 minutes to thicken slightly.
Return the seared pork chops to the skillet, nestling them into the sauce. Spoon some of the sauce over the chops, cover with a lid, and simmer gently for 10-12 minutes until the pork chops are cooked through to an internal temperature of 145°F (63°C).
Remove the skillet from heat and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve hot with mashed potatoes, rice, or steamed vegetables on the side.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
