Servings
Font
Back
Creamy Mushroom Pork Chops
5 from 18 votes

Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops feature bone-in pork chops seasoned with garlic, paprika, salt, and pepper, pan-seared to perfection, and topped with a rich mushroom cream sauce. The sauce combines sautéed baby portobello mushrooms, garlic, parsley, and Italian seasoning simmered in heavy cream and chicken broth for a velvety finish. This dish offers tender pork with a savory, creamy, and mildly herbed mushroom topping, ideal for a comforting dinner.

Prep Time
10 mins
Cook Time
25 mins
Servings: 4
Calories: 680 kcal
Course: Lunch

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Taste the sauce, and if desired, add additional salt, pepper, other herbs, etc., as desired, to taste.
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 680

% 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.