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Pork chops with mushrooms
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4.50 from 74 votes

Pork Chops in Garlic Mushroom Sauce

Succulent juicy pork chops every single time!
Course Main Course
Cuisine American
Keyword pork chops
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 pork chops
Calories 609kcal
Author Olya


  • 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.



Calories: 609kcal | Carbohydrates: 6g | Protein: 35g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 323mg | Potassium: 728mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1802IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 2mg