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, these juicy chops are perfect for quick and easy weeknight dinners.
Perfectly seared Pork Chops, garlic and mushrooms are combined to create this mouthwatering pork chop recipe. Your family will love them over Instant Pot mashed potatoes, or you can also serve pork chops 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 these tender pork chops, you might also enjoy juicy 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.
How to store pork chops
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. They are durable, not expensive, easy to clean and can be used both on the stove and in the oven!
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.
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.
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.
To prevent your pork chops from becoming dry, poke holes in them with a fork before you cook them (thank you Emily for this tip!) . This allows the juice to settle inside the meat.
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 delicious looking chops from the pan and add mushrooms. Cook those mushrooms until golden brown:
How to make pork chop 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.
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 ¼ cup of cheese, but feel free to use up to ½ 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
Ingredients
- 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 ½ cups heavy cream
- ½ cup chicken broth
- ¼ cup Parmesan grated
- 1 tablespoon parsley fresh and chopped
- Salt and pepper to taste
Instructions
- 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 ¼ cup, but feel free to use up to ½ 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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
This is YUMMY!!! Thank you for sharing your recipe!!
This was delicious. I loved that you could alter the ingredients based on people served—very helpful
Thank you! Yes, altering ingredient proportions is the key!
Yummy recipe! I just added a little flour to the sauce to make it extra thick and it turned out perfect! My 13 year old has never touched anything with mushrooms until this recipe and now he’s addicted:) thanks for posting!
I can relate to your wonder of a 13 year old being addicted to something that has mushrooms!!!
I made something similar to this but added in a 1/4 cup of Irish whiskey (which was very flavourful). This one I added in diced onions with the mushrooms.
I also served it up with cabbage steaks with olive oil, salt&pepper plus red pepper flakes.
Irish Whisky goes very well with pork chops! I’ve tried it as well:)
Just a tip:
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. I always do that when I cook pork and unfortunately I forgot this time. It makes a huge difference!
That’s a great tip, Emily! Thank you – I will add it to the recipe.
Hey Olya – who hurt you and made you afraid of flavor ? I tried this recipe because I am really terrible at porkchops and I LOVE a good garlicky cream sauce and MUSHROOMS ?!?! BONUS!!
My first question is – wtf is “Italian Seasoning” ? Is it a combination of Oregano, Thyme, Rosemary …?
And really – 1.5 cups of heavy cream ??? Don’t get me wrong I use a ridiculous amount of cream and butter in everything I cook, but I made this happen with half the cream on account of the addition chicken stock.
I tasted the sauce (as per your instructions) and it was bland as hell. I added cayenne powder, Grey Poupon mustard, tarragon and a bit of Knorr Chicken Bouillon.
Also – no white wine as a deglazer ? I did it. It worked like a charm.
Anyhoo
yoiks
Wow – I have never seen such a rude response to someone who took the time to post a recipe! Sorry Olya – some people are just not nice! I haven’t tried this yet but thanks for taking the time to post! 🙂
I agree, Robin! Olya- I’m so sorry. Thank you for sharing!
You’re rude!
This was great! The sauce was so good I had get a slice of bread to soak the sauce up and not waste it!
Good call on a slice of bread!
Looks delicious! Could I possibly use chick instead of porkchops? Onions instead of mushrooms?
Chicken breasts will work
I just made this tonight and it was a bit! Definitely gonna keep it on the routine!
Thank you Kasanita! So glad you enjoyed it!
Yummy!! Since I used very thin pork chops, I only seared them for 2 min per side. Served over angel hair pasta and with a Caesar salad.
2 minutes per side for thin pork chops – thank you for reporting back!!! I like the addition of a Ceasar salad!