These mushroom pork chops are seared boneless pork chops topped with a creamy mushroom sauce. An easy dinner option that’s sure to get rave reviews!
If you’re a mushroom fan, you’re going to love these savory pork chops with mushroom sauce. Add some mashed potatoes and a veggie and you’ve got a complete meal in no time that the family will love.
We eat plenty of chicken around here, but some times I like to mix things up a bit and add some pork chops to our meal rotation. These mushroom pork chops are smothered in the most incredible sauce, comfort food at its finest! They also happen to be quite simple to make.
How to make mushroom pork chops
Let’s talk about the pork first. I use boneless pork chops here because they’re readily available and quick cooking, but you can absolutely use bone in chops if you prefer. Just be aware the cook time may increase by 5-10 minutes depending on the thickness of your meat. The pork chops are seasoned then seared to golden brown perfection.
After you cook your meat, it’s time to let it rest while you make the sauce. The sauce is based on sauteed mushrooms, which are combined with a little beef broth and cream to make a decadently delicious sauce. Don’t want to use cream? You can substitute half and half, or simply omit it altogether.
After your mushroom sauce is done, simply pour it over your pork chops and enjoy! I like to serve this dish with mashed potatoes and a green veggie like broccoli. These pork chops are also great with rice, or even pasta.
When you’re looking to shake up your dinner routine, try these pork chops with mushroom sauce. Your family will be glad you did!
More delicious pork recipes
- Brown Sugar Pork Chops
- Honey Garlic Pork Chops
- Apple Pork Chops
- 15 Boneless Pork Chop Recipes
- Pork Scallopini
Mushroom Pork Chops
Ingredients
- 1 tablespoon olive oil
- 4 pork chops I use boneless pork chops
- salt and pepper to taste
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 teaspoon garlic minced
- 1 1/2 tablespoons flour
- 1 cup beef broth
- 2 tablespoons heavy cream
- 1 tablespoon chopped parsley
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the pork chops with salt and pepper to taste.
- Place the pork chops in the pan. Cook for 6-8 minutes per side or until a meat thermometer registers 145 degrees F.
- Remove the pork chops from the pan; cover to keep warm.
- Melt the butter in the pan. Add the mushrooms and season with salt and pepper to taste.
- Cook the mushrooms for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.
- Add the flour to the pan. Cook for 1 minute, stirring constantly.
- Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the heavy cream.
- Add the pork chops back to the pan and spoon the sauce over the top. Sprinkle with parsley, then serve.
Lisa Phillips says
Can you make the day before?
Sara says
You could but just be very careful when you reheat so that the pork doesn’t get dry.
Rusty Nolan says
Can chicken broth be used instead of beef broth? Don’t have beef broth…
Sara says
Yes that’s fine!
Charlie says
I have one two inch thick pork chop. Thinking I can slice thinly and add to the mushroom sauce add peas and serve over noodles with crusty bread on the side.
Helen says
What kind of flour ?
Sara says
I use all purpose!
Keith c says
Made this today and loved it . will be doing this again.
Karen says
Yummy! Didn’t have cream, half n half or whole milk….substituted a heavy dollop of sour cream. That worked too. It’s a keeper here!
Tina says
So yummy! Perfect for a weeknight dinner.
Marie Busardo says
Excellent, tasty and quick pork chop recipe. Used half and half and it was perfect !!
Erin says
Thoughts on a substitution for heavy cream?
We have whole milk, half & half, and heavy whipping cream on hand.
Sara says
Heavy whipping cream works!
Erin says
We went with half & half and it was delicious. This is a great recipe — my husband (who is not a daring cook) made it and it was terrific.
Kathy says
Tasty and fairly quick once you get the recipe down. Loved the gravy/sauce! Gave some moisture back to the pork chops. We did bone-in chops, adding about 5-7 minutes extra to cook time the first round but reducing time the second round. It’s so hard to get pork chops just right. Sliced the chop, heated it up in the skillet, over toasted bread with gravy/sauce on top for an open faced sandwich leftovers, which were delicious! Definitely putting in the dinner rotation.
Ingrid Rinaudo says
Excellent! The gravy is to die for!! Thank you! 5 star!
Kim says
Best pork chops I have ever made!!
Ray says
How do I double the serving amout….I have teenagers…..!!!!!
Sara says
Just increase the number of servings in the recipe and the ingredient amounts will automatically recalculate!