Creamy Garlic Mushroom Pork Chops

Juicy pork chops smothered in a rich, creamy garlic mushroom sauce. Quick, easy, and perfect for a weeknight dinner. Cooked in one pan, these juicy pork chops are ready in 30 minutes!

If you love Creamy Pork Chops, keep reading!

Juicy Pork Chops

Garlic Mushroom Pork Chops are juicy and tender pork chops in no time!  Your family will love them over Instant Pot mashed potatoes, or you can also serve pork chops over Garlic Green Beans.

This recipe makes enough for a family of four, however, if you are a couple, eat half and refrigerate the rest for another night. Pork Chops lovers unite!

5 Star Reviews

Jen says: "Oh my goodness these were delicious! Adding this recipe to our "dinner party with good friends" recipe list!" ★★★★★ REVIEW

Why You'll Love This Recipe

• Moist and Tender Pork Chops: The pork chops are seared to lock in juices, then finished in a flavorful garlic mushroom sauce with a splash of cream for silky smoothness.
• Easy One-Pan Meal: Minimal cleanup and straightforward cooking make it convenient for busy days.

Ingredients for Creamy Garlic Mushroom Pork Chops

• Pork chops: Thin boneless pork chops, preferably about 1-inch thick for balanced cooking. Overall, any pork chops are a tender, lean cut of meat with a mild flavor. And because they're quick-cooking and versatile, they are my top pick for weeknight dinners.
• Garlic: Fresh garlic cloves provide pungent, aromatic flavor. Mince finely for best results.
• Mushrooms: I used Bella mushrooms, but cremini, button, oyster and shiitake mushrooms are great choices as well.
• Butter and Olive Oil: Used for sauteeing to develop rich flavors and prevent sticking.
• Salt and Pepper: Essential seasoning to enhance natural flavors.
• Seasonings: Italian seasoning, paprika, salt and pepper.
• Liquid ingredients: Heavy cream (or half and half) and chicken broth for creamy sauce.

Expert Tips for Perfect Pork Chops

• Choose the Right Chops: Thin-cut pork chops will cook much faster than thick ones, but are more likely to dry out during cooking.
• Don't Skip Drying: Pat pork chops dry before seasoning to achieve a crisp golden crust.
• Room Temperature Meat: Let pork chops sit at room temperature for 15-20 minutes before cooking for even cooking.
• Avoid Overcooking: Use a meat thermometer to prevent dryness-pork is best cooked to 145°F with a three-minute rest.
• Use Fresh Garlic: Garlic powder can't replace minced fresh garlic for this recipe's vibrant flavor and color.
• Mushroom Prep: Clean mushrooms gently with a damp cloth rather than rinsing to avoid sogginess.
• De-glazing is Key: Don't skip adding broth or wine; it captures all the caramelized flavor from the pan.

More Juicy Pork Chops

• Apple Cider Pork Chops
• Cheddar Baked Pork Chops
• Instant Pot Pork Chops
• Honey Mustard Pork Chops

How to make Creamy Garlic Mushroom Pork Chops

1. Pat your chops dry with a paper towel. Then you will add your seasonings to the bowl and shake your pork chops to coat them on all sides. To prevent your pork chops from becoming dry, poke holes in them with a fork before you cook them. This allows the juice to settle inside the meat.

2. Add olive oil and melt butter in your (I hope) cast iron skillet, and sear your pork chops for 4 minutes on each side for a total of  8 minutes.

3. Add mushrooms. Cook those mushrooms until golden brown.

4. Make Creamy Sauce

• Keeping the mushrooms in the pan, it's time to add garlic, parsley and remaining 1 teaspoon of Italian seasoning, and cook the mushrooms for another minute or so.
• Next add chicken broth and heavy cream, and simmer for 3-4 minutes until slightly thickened and adjust seasoning, if needed.
• Finally, add grated Parmesan to thicken the sauce. I used ¼ cup of cheese, but feel free to use up to ½ cup.

Expert Tips

• Choose the right chop: Go for at least 1-inch-thick bone-in rib or center-cut chops; they have more fat and marbling, which stay juicier during cooking. Avoid very thin chops for pan-searing; they overcook fast and are better suited to quick breaded frying or sauce-based methods.
• Prep for maximum juiciness: Pat chops very dry and season generously with salt (and optionally a quick brine) to help browning and moisture retention. Let them sit out 15-20 minutes before cooking so they cook more evenly and don't burn outside while staying underdone inside.
• Sear and finish smart: Use a very hot cast-iron or stainless pan to get a deep golden crust, then lower the heat or finish in the oven so the inside cooks gently. Do not move the chops for the first few minutes; a good crust forms before they release easily from the pan.
• Make sure your cast iron skillet is properly seasoned - it's the secret to perfectly seared, juicy pork chops every time! Learn how in my guide on How To Season Cast Iron Skillet for perfect pork chops every time!

FAQ

• How to buy pork chops - I always look for chops that are pinkish-red in color and avoid those that are pale in color or have a dark-colored bone or dark spots on the fat.
• Pork chop freshness - I always cook my pork chops soon after I buy them, although they will keep in the fridge for two to three days. If you are not sure when you will be cooking them, it's a good idea to store them in the freezer, where they will keep for up to six months.
• Thick or thin pork chops? Well, the only thing you should care about is the cook time, because it can be tricky since not all chops are the same thickness. They can range from as thin as ½-inch up to as big as 2-inch-thick chop. Therefore, thickness is the primary factor that dictates total cook time. Of course, thinner chops will cook much more quickly than thicker ones.
• How to Sear Pork Chops to Perfection - For the amazing seared crust that makes any pork chop taste special, make sure you pat the meat dry and give the pan or skillet plenty of time to heat up before cooking. I also recommend using a cast iron pan in order to achieve a higher heat point. They are durable, not expensive, easy to clean and can be used both on the stove and in the oven!

Troubleshooting Common Issues

• Pork Chops Dry or Tough: Likely overcooked. Always use a thermometer and avoid over-searing.
• Sauce Too Thin or Watery: Increase simmer time uncovered to reduce liquid. Alternatively, stir in a slurry of cornstarch and water.
• Garlic Burning and Becoming Bitter: Add garlic after mushrooms soften and cook briefly at lower heat.
• Mushrooms Not Browning: Don't overcrowd the pan; cook in batches if needed and use high enough heat.

Which skillet works best for searing pork chops?

This particular pan is made by Lodge and it has sleek design most cast iron pans lack and is 12 inches in diameter! If it's unavailable, you can also use this 12 inch skillet. Do you realize how roomy those skillets are? Inexpensive, no chemicals, easy to use both on stove top and in the oven. They are my favorite skillets for those reasons.

Meat thermometer is the key

The secret is the meat thermometer. The fear of underdone pork is real but can be overcome.

If your chops are a bit bigger than the average one inch thick, then the meat thermometer is key to a juicy chop. Just leave it in the pan until it registers 135 or 140 F if you like it medium. It will cook more as it rests.

You can always put the pork chops back in the pan but keep in mind that they need to rest to come up to ideal temperature and juiciness.

Cream Alternatives

For a lighter option, substitute cream with half-and-half or coconut milk.