Creamy Mushroom Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
4
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Calories
680 kcal
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Course
Lunch
Creamy Mushroom Pork Chops
Description
This recipe for Creamy Mushroom Pork Chops uses bone-in pork chops rubbed with a balanced blend of garlic powder, paprika, kosher salt, and black pepper before pan-searing them in butter and olive oil until fully cooked at 145°F internal temperature. The cooking fat is retained in the skillet to build flavor for the sauce. After removing the chops, the same pan is used to sauté sliced baby portobello mushrooms until browned and softened, with minced garlic, parsley, and Italian seasoning added for aroma and flavor.
The sauce is created by adding heavy cream and chicken broth to the mushrooms, simmering until thickened and rich. The herbaceous, creamy mushroom sauce complements the pork, which remains juicy inside with a mildly spiced seasoned crust. The combination delivers a rich mouthfeel balanced by the earthiness of mushrooms and fresh herbs.
Serve the pork chops topped with the mushroom cream sauce alongside vegetables, mashed potatoes, or rice to absorb the sauce. The recipe allows leftovers to be stored covered in the refrigerator for up to 4-5 days and recommends gentle reheating to maintain sauce texture. Freezing is not advised due to cream sauce consistency changes.
Ingredients
Pork Chops
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 4 pork chops bone-in
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil or more if necessary
Mushroom Cream Sauce
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
- 8 ounces baby portobello mushrooms i.e. baby bella mushrooms; or cremini mushrooms or white button mushrooms may be substituted, sliced
- 3 to 4 cloves garlic finely minced
- 1 tablespoon parsley finely minced (plus more for garnishing, if desired, fresh
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 ¼ cups heavy cream (I don't recommend half-and-half; you may reduce the cream to 1 cup if desired)
- ½ cup chicken broth (I use reduced sodium)
Instructions
- Pork Chops - To a small bowl, add the garlic powder, paprika, salt, pepper, and stir to combine. Evenly season the pork chops, on both sides, with the seasoning blend.
- To a large skillet, add the butter, olive oil, turn the heat the medium-high, allow the butter to begin to melt, and add the pork chops.
- Sear and then cook the pork chops on the first time for about 3-5 minutes, flip, and repeat on the second side. Cook through fully. Pork chops are done when the internal temp measures 145F as measured by a digital thermometer. When they're done, remove the pork chops to a plate; set aside.
- Mushroom Cream Sauce - Don't wipe out the skillet. Add the butter, olive oil, allow the butter to begin to melt, add the mushrooms, and cook for about 5-6 minutes, or until the mushrooms are softened and browned. Flip and toss frequently to ensure even cooking.
- Add the garlic, and evenly sprinkle the parsley and Italian seasoning, salt, pepper, and cook for 1 minute; stir continuously so the garlic doesn't burn.
- Add the heavy cream, chicken broth (tip - careful, it will bubble up; this is the process of deglazing a pan) and using a spatula or wooden spoon, scrape the bottom of the pan very well to scrape up the browned bits (which is where the flavor is), turn the heat to medium, and allow the creamy mixture to simmer for about 3-4 minutes, or until it begins to thicken slightly. Tip - When simmering any type of dairy, such as heavy cream in this case, always be careful to just let it simmer gently; don't allow it to boil rapidly because you risk breaking the dairy proteins, and your cream sauce could 'break'. A broken sauce looks like it has pieces of weird particles floating in it and while it doesn't taste bad, it looks horrible, and you'd have to start over. So easy does it when simmering the cream sauce and adjust your flame, as necessary to control the simmer.
- Taste the sauce, and if desired, add additional salt, pepper, other herbs, etc., as desired, to taste.
- Add the pork chops into the sauce, toss and flip over a few times, and let them simmer in the sauce for about 1-2 minutes, just long enough to rewarm them. Optionally garnish with additional fresh parsley. Serve immediately.
Notes
- Store leftovers in an airtight container for up to 4-5 days refrigerated.
- Reheat gently using a microwave or stovetop to preserve sauce texture.
- Freezing the cream sauce is not recommended as the dairy may separate and alter the texture.
- Heavy cream is preferred over half-and-half to maintain sauce richness and stability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 680kcal | 34% |
| Carbohydrates | 8g | 3% |
| Protein | 39g | 78% |
| Fat | 55g | 85% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 217mg | 72% |
| Sodium | 1101mg | 46% |
| Potassium | 976mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1627IU | 33% |
| Vitamin C | 3mg | 3% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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