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Weeknight • Pork

Skillet Pork Chops with Creamy Mushroom Sauce

Juicy pork chops pan-seared and served with a rich, savory mushroom and herb cream sauce.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Skillet Pork Chops with Creamy Mushroom Sauce

Looking for an elegant-looking, utterly delicious, but secretly simple dinner? These Skillet Pork Chops with Creamy Mushroom Sauce are calling your name! Pan-seared to golden perfection, the pork chops are tender and juicy, and the mushroom sauce? Oh, the mushroom sauce. It's truly decadent, packed with savory depth, and comes together right in the same pan. Serve it with mashed potatoes or rice to soak up every last drop of that incredible sauce!

Ingredients

Yield: 4 servings

Main

  • 4 boneless pork chops (about 1-inch thick)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz cremini or button mushrooms, sliced
  • 1/2 small onion or 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Pat pork chops dry with paper towels. Season generously on both sides with salt and black pepper.

  2. Step 2

    Heat olive oil in a large oven-safe skillet (cast iron works great!) over medium-high heat. Add pork chops and sear for 3-4 minutes per side, until golden brown. They don't need to be completely cooked through at this point. Remove pork chops from skillet and set aside.

  3. Step 3

    Reduce heat to medium. Add butter and sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms soften and release their liquid, about 5-7 minutes. Add minced onion/shallot and garlic and cook for another 1-2 minutes until fragrant.

  4. Step 4

    Pour in the white wine (or 1/2 cup chicken broth), scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly. Stir in the remaining 1 cup chicken broth and heavy cream. Bring to a gentle simmer.

  5. Step 5

    Return the pork chops to the skillet, nestling them into the sauce. If your skillet is oven-safe and your pork chops are thick, you can transfer the skillet to a preheated 375°F (190°C) oven and cook for 5-10 minutes, or until pork reaches an internal temperature of 145°F (63°C). Otherwise, cover the skillet and continue cooking on the stovetop over low heat until pork is cooked through, flipping once.

  6. Step 6

    Remove from heat, stir in fresh parsley. Let rest for a few minutes before serving. Spoon plenty of the creamy mushroom sauce over the pork chops.

Tips

  • Don't crowd the pan when searing the pork chops; cook in batches if necessary for a good sear.
  • For extra depth of flavor, use a mix of mushrooms like shiitake or oyster alongside cremini.
  • If you don't have white wine, simply use extra chicken broth.

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