Pork Chops with Miso Mushrooms

Pork chops are one of those quick-cooking mains that I sometimes, weirdly, forget about. I recently broke out of my chicken rut by making these pan-seared pork chops with creamy miso-butter mushrooms! Creamy mushroom sauce and pork chops go together like, well, any other famous recipe pairing! They just belong together. And the fact that it all happens in just one skillet? That’s just a bonus! 

Key Ingredients

For a full ingredient list, including exact measurements, see the recipe card at the bottom of this post. 

• Bone-in pork chops: Meat is always more flavorful when it is still on the bone, but if you prefer boneless, that is OK.  
• Shiitake mushrooms: Shiitakes are my favorite mushroom, but creminis will work in a pinch. 
• Butter: Unsalted butter lets you control the salt-level of the final dish so I like it better. But if you only have salted butter, that is OK. 
• Heavy cream: No subs really work here. Heavy cream is it! 
• Miso paste: Red miso has a deeper umami flavor than white or yellow miso, but any miso paste will give a good umami blast. Use what you have. 
• Herbs and seasonings: Fresh garlic, fresh ginger, cilantro, scallions. 

The BEST Pork Chop Recipe, Step By Step

For the full, detailed instructions, see the recipe card at the bottom of this post. 

1. Pan-fry the pork chop. Pull it from the pan when the internal temperature of the pork reaches 145°F on an instant-read thermometer. Set it aside. 
2. Add the mushrooms to the same skillet. 
3. Make the miso mushroom sauce: Stir in butter, miso paste, garlic, ginger, cream, cilantro and green onions. 
4. Top the chops with miso mushroom sauce. 
5. Serve! 

Serve It With

• Mashed Potatoes 
• Broccolini 
• Bok Choy 
• Miso Ginger Slaw 

Tips For Success

• Pat those chops! Patting the chops dry before seasoning and searing them helps the pork develop a flavorful brown crust on the exterior, while leaving the interior nice and tender.
• Pork chops should be cooked HOT AND HIGH to achieve a crispy outside without drying out the inside. 
• Don’t move the chops around in the pan. Once you’ve placed them in the hot pan, leave them alone except to flip them. 
• If you’re not used to cooking pork chops, use a meat thermometer to check carefully for that 145°F done temperature. It can be hard to tell when pork chops are done, and if you overcook them, they will be dry. 
• For the best results, use a cast iron skillet or a carbon steel pan. 

What’s For Dinner?

For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!