Creamy Mushroom Pork Chops is an easy and quick one-pot recipe that takes only 30 minutes to make! Everything is cooked in one pan, and the cleanup is a breeze! The meat is first seared to a perfect golden-brown crust and then combined with a luscious creamy sauce made with garlic and thyme. These delicious pork chops with mushroom sauce are perfect for a quick family dinner!
One-pot, 30-minute mushroom pork chops
Pork chops with mushroom sauce require only one pan and 30 minutes of your time to make the recipe. The cleanup is minimal! This makes it a perfect choice for a busy weeknight dinner when you run short on time. Not only that, this pork is delicious and looks gorgeous on your dinner table without much effort. It's a great recipe in my book! It was inspired by my creamy mushroom chicken.
Pork chops with creamy mushroom sauce
First, pork chops are seared in a cast-iron skillet. Then, a very creamy and delicious mushroom sauce is made in the same skillet and combined with pork chops. There is also a lot of garlic and thyme which adds so much flavor! The whole recipe takes only 30 minutes, yet the final result will look like something from a nice restaurant.
What kind of pork chops to use?
- Boneless pork chops. In my experience, they cook more evenly and are much easier to cook than bone-in pork chops. Boneless pork chops have the excess fat and the bone removed, so they cook much faster than bone-in pork chops. A great choice for quick dinners.
- Bone-in pork chops are usually larger in size than boneless pork chops and require longer cooking times. If you use bone-in pork chops, use a meat thermometer, and you might have to cook them in batches.
- Use a meat thermometer. Boneless pork chops are easy to overcook, so be sure to use a meat thermometer. Bone-in pork chops, on the other hand, take longer to cook because they are thicker and have a bone - also a good reason to use a meat thermometer. Pork chops are cooked when they register an internal temperature of 145 F using a food thermometer.
What kind of mushrooms to use?
- Crimini mushrooms are small, young portabello mushrooms, also known as cremini or baby Bella's. I've used crimini in this recipe, and the next best substitute is white button mushrooms.
- White button mushrooms are very common mushrooms that you can find at most grocery stores. They are mild in flavor and similar to crimini mushrooms in shape. They will work great with creamy mushroom pork chops.
- Portobello mushrooms are actually mature crimini or cremini. Portobello's boast a rich and meaty flavor that will work well in the creamy mushroom sauce.
- Shiitake mushrooms also have a rich and distinctive flavor. They are not as easy to find. But they work great in sauces!
How to make creamy mushroom pork chops
1) First, season the pork chops with Italian seasoning, salt, and pepper and dredge them in the flour.
2) Then, sear the pork chops with 2 tablespoons of olive oil in a large cast-iron skillet until the pork acquires a beautiful golden-brown crust and is cooked through. How do you know when the pork is cooked through? The meat thermometer should register 145°F in the thickest part of the pork chop.
3) Next, slice the mushrooms.
4) Sear the mushrooms with olive oil in the same skillet for 5 minutes.
5) Make the cream sauce by adding heavy cream, minced garlic, and paprika to the same skillet with mushrooms and cooking for about 5 minutes until the sauce acquires a nice color and reduces somewhat.
6) Add the cooked pork chops back to the skillet and top with fresh herbs (thyme).
Cooking tips
- Use cast-iron skillet. I've cooked mushroom pork chops both in a stainless steel pan and in a cast-iron skillet, and the results are definitely better if you cook them in a cast-iron skillet. A cast-iron skillet is great for searing meats.
- Preheat cast-iron skillet. Heat an empty large cast-iron skillet over medium heat for 3 minutes. This allows the skillet to heat through. Only then add olive oil and the pork chops.
- Boneless pork chops. Boneless pork chops have the excess fat and the bone removed, so they cook faster and more evenly than bone-in pork chops. A great choice for quick dinners, such as these pork chops with mushroom sauce.
- How do you know when pork is cooked? Pork chops are cooked when they register an internal temperature of 145 F using a food thermometer.
- Use heavy cream. Use full-fat cream such as heavy whipping cream. I do not recommend using half-and-half or milk as that will result in a thinner creamy mushroom sauce.
- Cook mushrooms in the heavy cream for at least 5 or 7 minutes (before adding the cooked pork chops back) so that the cream sauce acquires the flavor and the color from the mushrooms.
- Dairy-free option. If you would like to make this dairy-free, use coconut milk or coconut cream.
- Use fresh herbs, such as fresh thyme.
Why dredge pork chops in flour?
Dredging the pork chops in flour before pan-searing results in a beautiful golden-brown crust. You don't need much flour to create this beautiful crust. 2 tablespoons of flour is enough for 2 lb of boneless pork chops. Use any type of flour - regular or gluten-free.
How to store and reheat it
Because the mushroom sauce for pork chops is made without any cheese, this dish stores well and reheats well.
- Fridge. Store this in an airtight container for up to 5 days. I do not recommend freezing the pork chops because that will alter the texture of the sauce.
- Reheat on the stovetop. It's best to reheat creamy mushroom pork chops on low heat in the skillet on the stovetop to prevent the sauce from separating. When reheating, add extra heavy cream or half-and-half to thin out the sauce.
What to serve with mushroom pork chops
- Rice. Pork chops with mushroom sauce will pair perfectly with rice, such as jasmine rice, basmati rice, or long-grain rice. Wild rice will work well, too.
- Cauliflower rice. Use it for a lower-carb option.
- Orzo. Orzo is a short-cut pasta resembling long-grain rice in shape. It is made from flour, like usual pasta. Orzo will make a great side to mushroom pork chops.
- Potatoes. Serve this dish mashed potatoes or roasted potatoes.
- Mashed cauliflower will work as a lower-carb substitute for mashed potatoes.
- Veggies. This recipe will go well with roasted or steamed vegetables, such as asparagus, broccoli, Brussels sprouts, cooked spinach, or Swiss chard.
- Pasta. Serve this over spaghetti, angel hair pasta, bow-tie pasta, or other types of pasta.
Other pork chops recipes you might like
Creamy Mushroom Pork Chops
Ingredients
Pork chops
- 2 lb pork loin chops boneless, 4 pork chops
- 1 teaspoon italian seasoning
- ¼ teaspoon salt
- black pepper freshly coarsely ground
- 2 tablespoons flour (to make it gluten-free, use 1-to-1 or measure-for-measure gluten-free flour)
- 2 tablespoons olive oil
Cream sauce
- 1.5 cup heavy cream
- 5 cloves garlic minced
- ½ teaspoon paprika
- 3 tablespoons fresh thyme
Instructions
Sear pork chops
- This recipe uses 2 lb of boneless pork chops which usually means 4 pork chops.
- Season the pork chops with Italian seasoning, salt and pepper in a large shallow bowl. Sprinkle with 2 tablespoons of flour and dredge both sides of each pork chop in the flour.
- Heat an empty large, high-sided skillet (preferably cast-iron) over medium heat for 2 minutes. This allows the skillet to heat through. Add 2 tablespoons of olive oil. Add pork chops. Cook the pork chops on one side on medium heat for 5 minutes, without moving it. This allows the pork chops to sear.
- Flip the pork chops over to the other side, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 145°F in the thickest part of the pork chop. Remove from heat. Remove the cooked pork to a plate.
Cook mushrooms
- Add 1 tablespoon of olive oil on medium heat to the same cast-iron skillet. Add sliced mushrooms and sprinkle them generously with salt to taste.
- Let them cook for about 3 or 5 minutes, without moving them. At this point, the mushrooms will release juices, give them one more stir for 1 minute on low-medium heat.
- Remove ⅓ of the cooked mushrooms to a plate, leaving the remaining ⅔ in the skillet.
Make cream sauce
- Add heavy cream, minced garlic, and ½ teaspoon paprika to the skillet with mushrooms.
- Bring everything to a boil and reduce to low-medium heat. Cook for about 5 or 7 minutes on low-medium heat, with the sauce visibly simmering and bubbling (but not actively boiling) until the sauce acquires a nice color from the mushrooms and reduces a little bit. Remove from heat. Stir in half of the fresh thyme.
Assembly
- Add back pork chops to skillet and reheat on low heat for several minutes.
- Tip: For presentation purposes, do not spoon the sauce all over the pork chops. Do it sparingly so that they retain a golden brown seared look in some parts. Remove from heat.
- When ready to serve, divide the pork chops and the sauce among the plates.
- Top with the reserved ⅓ of mushrooms (for presentation purposes) and the remaining fresh thyme. Season with salt and pepper, if needed.
Notes
- Make it GLUTEN-FREE using 2 tablespoons of gluten-free flour instead of regular flour. I tested this recipe with gluten-free 1-to-1 flour (Bob's Red Mill) and gluten-free measure-for-measure flour (King Arthur).
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Made this for dinner and it was delicious!
Thank you so much, Debi, for your 5-star review! ❤️ 🙂