Go Back Email Link
+ servings
close-up of creamy mushroom pork chops in a cast-iron skillet

Creamy Mushroom Pork Chops

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!
Course Main Course
Cuisine American
Keyword creamy mushroom pork chops, mushroom pork chops, pork chops with mushroom sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 791kcal
Author Julia


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
  • 2 tablespoons olive oil


  • 8 oz mushrooms sliced, I used cremini
  • 1 tablespoon olive oil

Cream sauce

  • 1.5 cup heavy cream
  • 5 cloves garlic minced
  • ½ teaspoon paprika
  • 3 tablespoons fresh thyme


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.


  • 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.


Calories: 791kcal | Carbohydrates: 10g | Protein: 53g | Fat: 60g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 274mg | Sodium: 293mg | Potassium: 1156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1702IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 3mg