Pork Chops in Mushroom Sauce
Sink your teeth into these tender, juicy Pork Chops in Mushroom Sauce, a comforting dish that's as hearty as it is flavorful. Perfectly seared bone-in pork chops are simmered to perfection in a rich, creamy mushroom sauce made with savory cremini mushrooms, garlic, and fresh thyme. This one-pan wonder, which comes together in just 40 minutes, is ideal for busy weeknights yet impressive enough for dinner guests. Served over mashed potatoes, rice, or buttered noodles, this recipe delivers a restaurant-quality meal bursting with rustic flavors. Give your family table a touch of gourmet charm with this satisfying and easy-to-make classic!
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Recipe Information
Ingredients
- 4 pieces (about 1-inch thick) bone-in pork chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
Pat the pork chops dry using paper towels, then season both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown. Remove the pork chops and set them aside on a plate. Cover to keep warm.
Reduce the heat to medium. In the same skillet, melt the butter. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown.
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring, ensuring no lumps form. Bring to a simmer and let it cook for 2-3 minutes until the sauce thickens slightly.
Stir in the heavy cream and fresh thyme, then season the sauce with additional salt and pepper to taste.
Return the pork chops and any juices from the plate back to the skillet. Spoon some sauce over the chops, reduce the heat to low, and cover the skillet. Simmer for 8-10 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
Once done, remove the skillet from heat. Garnish with fresh chopped parsley before serving.
Serve hot with mashed potatoes, rice, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.8 g | ||
| Protein | 205.1 g | 410% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3666 mg | 78% | |
*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.
