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Weeknight • Pork

Creamy Pork and Mushroom Skillet

Tender pork cutlets and savory mushrooms bathed in a rich, creamy sauce for an easy, elegant meal.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Creamy Pork and Mushroom Skillet

Craving a dinner that feels a little fancy but is secretly super easy? This Creamy Pork and Mushroom Skillet is your answer! Thinly sliced pork cooks up quickly, while mushrooms soak up all the delicious flavors in a velvety, rich sauce. It's comfort food at its finest, perfect for a cozy night in, and comes together in one pan for minimal cleanup. You’ll be adding this to your rotation!

Ingredients

Yield: 4 servings

Main

  • 1 lb boneless pork loin or tenderloin, cut into ½-inch thick medallions
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz cremini or button mushrooms, sliced
  • ½ small onion or 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped, for garnish

Preparation

  1. Step 1

    Pat the pork medallions dry with paper towels and season generously with salt and pepper on both sides.

  2. Step 2

    Heat olive oil in a large skillet over medium-high heat. Add pork medallions in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until golden brown and cooked through. Remove pork from the skillet and set aside on a plate, tented with foil.

  3. Step 3

    Reduce heat to medium. Add butter to the skillet. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Add chopped onion/shallots and cook for 2-3 minutes until translucent.

  4. Step 4

    Stir in minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.

  5. Step 5

    Stir in the heavy cream and Dijon mustard. Season with salt and pepper. Bring to a gentle simmer and cook for 2-3 minutes, until the sauce thickens slightly.

  6. Step 6

    Return the cooked pork medallions (and any accumulated juices) to the skillet, stirring to coat with the creamy sauce. Heat through for 1 minute.

  7. Step 7

    Serve immediately, garnished with fresh parsley. Delicious with mashed potatoes, rice, or crusty bread.

Tips

  • Ensure your pork is cut to a consistent thickness for even cooking.
  • Don't overcrowd the pan when searing the pork or sautéing the mushrooms; this ensures a nice brown crust.
  • A splash of dry white wine can be added with the chicken broth for extra depth of flavor.

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