These flavorful Pork Chops are smothered in creamy garlic mushroom sauce and ready in under 30 minutes! I will show you how to cook juicy and tender pork chops in no time! Cooked in one pan, they are perfect for quick and easy weeknight dinners.
Pork Chops, garlic and mushrooms are combined to create this mouthwatering pork chop recipe. Your family will love it over these Instant Pot mashed potatoes, or you can also serve it over Garlic Green Beans. By the way, this recipe makes enough for a family of four. However, if you are a couple, eat half and refrigerate the rest for another night. If you love this recipe, you might also enjoy these Pork Chops in Creamy White Wine Sauce!
What Ingredients do I Need for my Pork Chops?
- Thin boneless pork chops – however, thicker cuts of boneless pork chops are great substitutes. 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!
- Mushrooms – I used Bella mushrooms, but you can also use button, oyster and shiitake mushrooms here.
- Seasonings – Italian seasoning, paprika, salt and pepper.
- Liquid ingredients– you will need heavy cream (or half and half) and chicken broth.
How to buy pork chops
As you know, the most common chops you’ll find at the grocery store are loin chips, however once in a while there also sell rib chops. Those pork chops that come from the loin – it’s the area that runs from the hip to the shoulder. 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.
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.
How to sear pork chops
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. This particular pan is made by Lodge and it has sleek design most cast iron pans lack and is 12 inches in diameter! Do you realize how roomy it is? It’s one of my favorite skillets for those reasons.
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 1/2-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.
For this recipe, you can buy either thin or thick pork chops, even though I used thin ones. Simply adjust the cooking time, since thicker chops will require a longer cooking time.
How to cook pork chops
First you will need to 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. Next you will 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.
Now remove those chops from the pan and add mushrooms. Cook those mushrooms until golden brown:
How to make the pork chop sauce
Keeping the mushrooms in the pan, now add garlic, parsley and remaining 1 teaspoon of Italian seasoning, and cook for another minute or so. Now 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 1/4 cup of cheese, but feel free to use up to 1/2 cup.
Whenever you get a craving for a nice filling meal, please enjoy these succulent pork chops with Easy Scalloped Potatoes. After all, what can be better than good food cooked in the comfort of your own kitchen!
More pork chop recipes you will love:
Pork Chops in Garlic Mushroom Sauce
- 4 pork chops thin and boneless
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning divided
- Salt and fresh cracked black pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 oz mushrooms sliced
- 4-5 garlic cloves crushed
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan grated
- 1 tablespoon parsley fresh and chopped
- Salt and pepper to taste
- Pat the pork chops dry with a paper towel and place them in a medium bowl. Add paprika, 1 teaspoon Italian seasoning, salt and pepper, and shake together with pork chops to coat them.
- Heat olive oil and butter in a skillet over medium-high until butter is melted. Sear the pork chops for 4 minutes on each side until well browned on both sides. Transfer the pork chops to a plate and set aside.
- In the same skillet, add the mushrooms and saute until golden brown.
- Keeping the mushrooms in the pan, now add garlic, parsley and remaining 1 teaspoon of Italian seasoning and cook for another minute or so. Now add chicken broth and heavy cream, and simmer for 3-4 minutes until slightly thickened and adjust seasoning if needed. Add grated Parmesan to thicken the sauce. I used 1/4 cup, but feel free to use up to 1/2 cup.
- Place pork chops and their juices back into the sauce and allow to reheat for 2-3 minutes. Garnish with fresh parsley.
- Serve the garlic pork chops over penne pasta or with vegetables.