Pork Chops with Mushroom Sauce
Elevate your weeknight dinners with these succulent Pork Chops with Mushroom Sauce—a dish that's as comforting as it is impressive. Featuring tender, bone-in pork chops seared to golden perfection and nestled in a rich, velvety sauce made with baby bella mushrooms, garlic, and a touch of heavy cream, this recipe strikes the perfect balance of hearty and indulgent. Infused with aromatic thyme and finished with a sprinkle of fresh parsley, each bite bursts with flavor. Ready in just 45 minutes, this easy skillet recipe is perfect for busy nights yet elegant enough for special occasions. Serve it alongside creamy mashed potatoes or crisp steamed vegetables for a restaurant-quality meal at home. A must-try for anyone seeking the ultimate pork chop inspiration!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season both sides of the pork chops with salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the pork chops for 4-5 minutes on each side until golden brown and cooked through. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1 minute to toast the flour.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Stir in the heavy cream and fresh thyme leaves. Return the pork chops to the skillet, nestling them into the sauce. Simmer for another 5 minutes to warm the pork chops and allow the flavors to meld.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley and serve the pork chops with the mushroom sauce spooned over the top. Perfect with mashed potatoes or steamed vegetables on the side!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 679 mg | 14% | |
*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.
