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Pan-Fried Pork Chops with Mushroom Sauce
4.9 from 234 votes

Pan-Fried Pork Chops with Mushroom Sauce

This dish features boneless pork chops cooked in a pan until browned and served with a mushroom and onion sauce made creamy with heavy cream and flavored with thyme, oregano, smoked paprika, and balsamic vinegar. The sauce is thickened with flour and vegetable broth, resulting in a savory, rich accompaniment. It pairs well with sides like French fries, pasta, or rice.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Greek, International

Ingredients

  • 4 pork chops boneless
  • 250 g mushrooms cut into thin slices
  • 1 onion cut into thin vertical slices
  • 50 g butter
  • 2 cloves garlic finely chopped
  • 2 tsp thyme dried
  • 2 tsp oregano dried
  • ½ tsp smoked paprika
  • 1 tbs balsamic vinegar
  • 2 tbs all-purpose flour
  • 360 ml vegetable broth
  • 330 ml heavy cream
  • salt
  • black pepper
  • olive oil

Instructions

    Cup of Yum
  1. Grease and season the chops well.
  2. Place a large pan over medium heat and let it get hot.
  3. Add the chops and let them sauté well on both sides until they brown.
  4. Remove the chops and place them aside on a plate.
  5. In the same pan, add the mushrooms, the onion, and the butter and sauté until the onion is soft.
  6. Add the garlic, thyme, oregano, paprika, vinegar, and flour and sauté for 3 more minutes.
  7. Place the chops back in the pan along with the broth, cover with a lid, and simmer over medium-low heat until the steaks are cooked. This will depend on the heat and the size and number of chops.
  8. Finally, add the heavy cream, simmer for a few more minutes without the lid until the sauce thickens, and serve with French fries, pasta or rice.

Notes