Creamy Mushroom Sauce Pork Chops are a delicious and comforting dish that brings together juicy pork chops smothered in a rich, creamy mushroom sauce. The sauce is full of tender mushrooms and just the right amount of creaminess to make every bite feel special. It’s a perfect meal for when you want something simple but satisfying.
I love making this dish on busy weeknights because it feels fancy without requiring a lot of work. The sauce comes together quickly, and the mushrooms add such a nice earthiness that pairs perfectly with the pork. One tip I like is to use a mix of button and cremini mushrooms for extra flavor and texture.
My favorite way to enjoy these pork chops is with some mashed potatoes or buttered noodles to soak up all that creamy sauce. It’s the kind of meal that feels homemade and cozy, perfect for sharing with family or friends. Every time I make it, the house fills with a warm, inviting smell that always gets compliments at the table.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor and stay juicy during cooking. If you prefer leaner meat, boneless chops work fine but watch cooking time to avoid drying out.
Mushrooms: Cremini have a nice earthy taste, but white mushrooms or baby bellas are good alternatives. You can mix varieties for a richer flavor.
Heavy Cream: This makes the sauce rich and silky. For a lighter option, use half-and-half or coconut milk, but the sauce will be less thick.
Chicken Broth: Adds depth to the sauce. Vegetable broth works well for a non-meat option or try water with a bit of soy sauce for umami.
Dijon Mustard (Optional): Adds a subtle tang and complexity. Skip it if you don’t have any or try a small squeeze of prepared horseradish.
How Do I Get Perfectly Seared Pork Chops with a Creamy Sauce?
Searing pork chops well is key to juicy meat and tasty sauce. Here’s how:
- Pat chops dry and season well with salt and pepper.
- Heat oil in the skillet until shimmering but not smoking.
- Place chops down without crowding the pan; don’t move them too soon.
- Cook about 4-5 minutes per side on medium-high heat for 1-inch thick chops.
- Remove chops before making sauce to avoid overcooking.
- Deglaze the pan with broth to lift browned bits for flavor.
- Add cream and reduce gently to thicken sauce without boiling too hard.
- Return chops to warm in the sauce briefly before serving.
Take your time with each step and keep the heat steady—it guarantees juicy pork and a silky sauce every time.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed pan to get a good sear on the pork chops and make a smooth sauce.
- Tongs or a spatula – helps flip the chops easily without tearing the meat.
- Measuring cups and spoons – keep your ingredients balanced, especially for the broth, cream, and mustard.
- Knife and cutting board – for slicing mushrooms and mincing garlic.
- Stirring spoon – for mixing the sauce and scraping up browned bits from the pan.
Flavor Variations & Add-Ins
- Switch pork for chicken breasts or thighs for a different but equally tasty protein.
- Stir in chopped fresh herbs like rosemary or parsley for extra freshness.
- Add sautéed spinach or kale into the sauce for more greens and nutrients.
- Use a splash of white wine instead of broth for a brighter flavor.
Creamy Mushroom Sauce Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz (225 g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley or thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, for a total of approximately 30 minutes. It’s a quick, satisfying dinner you can make any night of the week!
Step-by-Step Instructions:
1. Season and Sear the Pork Chops:
First, pat the pork chops dry with paper towels to help them brown nicely. Sprinkle salt and pepper generously on both sides. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook them for about 4-5 minutes per side until they’re beautifully browned and cooked through. Once done, take the chops out of the skillet and set them aside.
2. Cook the Mushrooms and Make the Sauce:
Lower the heat to medium and add butter to the same skillet. When melted, add the sliced mushrooms. Cook them for about 5-6 minutes until they start to release juices and turn golden. Stir in the minced garlic and thyme, cooking for another minute until you can smell the fragrant aroma.
3. Deglaze and Finish the Sauce:
Pour in the chicken broth to deglaze the pan, scraping up any tasty browned bits stuck to the bottom. Let the broth simmer for 2-3 minutes so it reduces a bit. Now, stir in the heavy cream and Dijon mustard if you’re using it. Allow the sauce to simmer gently until it thickens slightly, about 3-4 minutes.
4. Combine and Serve:
Return the pork chops to the skillet, spooning some sauce and mushrooms over them. Let everything warm together for 2-3 minutes so the flavors mingle. Garnish with fresh parsley or thyme sprigs for a pop of color and fresh taste. Serve your pork chops with mashed potatoes, noodles, or roasted veggies to soak up that creamy sauce. Enjoy!
Can I Use Frozen Pork Chops for This Recipe?
Yes! Just be sure to thaw them completely before cooking. Thaw overnight in the fridge or use the cold water method for faster thawing. Pat dry well to get a good sear.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the pork chops and sauce up to two days in advance. Reheat gently on the stove over low heat to keep the sauce creamy and the pork tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Substitute Other Mushrooms in the Sauce?
Definitely! Button mushrooms, baby bella, or even shiitake work well. Mixing types can add extra depth to the flavor.
