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 Garlic Mushroom Pork Chops is a 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!
Ingredients for Garlic Mushroom 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
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 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!
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.
Tips for Perfect Pork Chops
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. Regardless of how thick it is, 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 them back in the pan but pork chops need to rest to come up to ideal temperature and juiciness. You can also play with spices and salt.
I always use a cast iron, medium high heat. You can always put on the vent to prevent alarm going off.
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.
Step by Step Garlic Mushroom Pork Chops in Pictures
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
- 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
- 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.
I made this tonight for 2 of us. Absolutely delicious, beautiful sauce. Will use more mushrooms next time, simply because we love them in a cream sauce.
Yes! Mushrooms both taste good and are nutritious.
The nutrition facts provided don’t seem accurate. Is it really 615 calories for 1 thin pork chop?
Yes – this is counting Parmesan, sauce on top of the pork chop.
Kim C says
Unfortunately for me the thin chops I used at the timeframe you provided really made these chops too tough. They were not tender at all. The cream sauce was nice but I had to add a lot more salt/seasoning at the end.
I make this at least once a month. It’s so delicious!
We love this I have made it 3 times and 1 with chicken which was awesome 👌
I am glad you enjoyed it so many times!
The recipe looked so good but the grated Parmesan clumped and got all gooey when I added it in last. I used the kind in the jar you shake on spaghetti because it said grated Parmesan. That happened to me in another recipe. Where did I go wrong?
Oh no! Is the cheese at room temperature when you are adding it? Also make sure the sauce is not too hot either – the cheese and the sauce have to be close in temperature to each other. Adding cold to hot will cause clumps.
Laura Lindley says
Super yummy recipe! I didn’t measure anything, doubled the mushrooms, added onions and used heavy cream. Oh…and I didn’t have paprika. Usually I eat pork chops once or twice a year…now it will be MUCH more frequent.
I am glad you liked a recipe you would like to repeat!
Loresa Matarazzo says
Made this last night, and they were the best, tenderest, most delicious pork chops I have ever had. So good! Can’t wait to make them again. I used whole milk instead of half and half since I had none on hand, and the sauce was still amazing!
Thank you so much! Please enjoy it for many years (with other varieties of course:)!
Delicious. We aren’t big pork chop fans generally but these were super yummy. I used heavy cream because I had some left from thanksgiving. Worth it! I usually use half and half when recipes call for heavy cream but I had it so I thought, why not?! I doubled the mushrooms and increased the garlic because we love both. So very good! Will definitely add this to the regular rotation. Super easy and fast.
I almost always double the mushrooms myself as well as garlic just because I love both. Thank you for your outstanding review, Sandra!
Family loved it.
Thank you Tom!