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Pork Chops with Mushroom Cream Sauce

  • Serves: 4
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Calories: 622
Pork Chops With Mushroom Cream Sauce in a pan with thyme and a spoon

If you’re craving a delicious, one-pan dinner that can be made in less than 30 minutes then these skillet-seared pork chops covered in mushroom cream sauce will be your new BEST FRIEND.

Pork Chops For Dinner.

Newsflash: just because this pork chop dinner looks like something you would order at your favorite fancy restaurant doesn’t mean it’s hard to make. Quite the opposite! These tender pork chops smothered in creamy mushroom sauce is actually a dinner that comes together fast, is easy to make and is made from ingredients you might already have on hand. So, do yourself a favor and pick up some good-quality pork chops and pair its juicy flavor with a silky, rich, herby cream sauce studded with mushrooms. We challenge you to find a dinner that is easier to make and more satisfying than this!

Pork Chops With Mushroom Cream Sauce, thyme, lemon and mustard in a pan

How To Sear Pork Chops

In order to properly sear a pork chop you’ll want to get your skillet piping hot before the meat even touches it. We’re talking wisps-of-smoke-setting-off-your-smoke-detector hot. This heat, along with a little bit of oil, will give your pork chop the beautiful color you see here in the photos. That nice, high heat creates the sear we’re after—a beautiful Maillard reaction, to get science-y about it. The Maillard reaction is well known in the food science world as the key to deeply flavorful food—it’s what you get when you toast bread or grill burgers. It’s what happens when meat meets high heat, and it’s your friend. Do not fear heat! As for what temperature to watch for to know your pork is done, but not overdone, we suggest cooking this pork chop to medium (160°F) and then immediately taking it off the heat.

Pork Chops With Mushroom Cream Sauce, thyme, lemon and mustard in a pan

How To Season Pork Chops.

There are a thousand and one ways to season a pork chop, but if your meat is of good quality, why hide that rich flavor? When we buy great pork chops, we prefer to use nothing but salt and pepper. Easy enough right? Don’t worry, this dinner won’t be lacking in flavor, because we are about to get to the sauce. The nice thing about serving pork chops with cream sauce is that everyone can decide just how much sauce they’d like to top their chop with. The mushroom cream sauce is truly what makes the dish a little extra special! Here’s what you’ll need to make it:

  • Butter
  • Crimini mushrooms
  • Garlic
  • White wine
  • Heavy cream
  • Dijon mustard
  • Fresh thyme
  • Lemon
  • Fresh chives
Pork Chops With Mushroom Cream Sauce, thyme, lemon and mustard in a pan with a spoon and linen

Tools You’ll Need:

More Delicious Pork Chop Dishes

Pork Chops With Mushroom Cream Sauce, thyme, lemon and mustard in a pan with a spoon and linen.

Are You a Pork Chop Cooking Master?

If you try this dinner and love it, we’d love for you to take a photo and tag us on Instagram using @themodernproper or #themodernproper. We love to see what you’re cooking up!

Pork Chops with Mushroom Cream Sauce

  • Serves: 4
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Calories: 622


  • 4 Bone in pork chops 1 1/2-inch thick
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • Freshly ground pepper
  • 6 tbsp Butter
  • 2 lbs Crimini mushrooms, tough ends removed, cut in half
  • 3 Garlic cloves, minced
  • 1 cup Dry white wine
  • 1 cup Heavy cream
  • 1 tbsp Dijon mustard
  • 2 tbsp Fresh thyme, minced
  • 1 Lemon
  • 2 tbsp Fresh chives


  1. Pat pork chops dry with a paper towel and salt and generously pepper them.
  2. In a large heavy bottom skillet heat oil over high heat until you see wisps of smoke. Working with two pork chops at a time set seasoned meat into the pan. Brown without flipping for 3 minutes, flip and continue cooking for another 3 minutes. Continue flipping back and forth until internal temp reads 160°F. Continue this process with the remaining pork chops and set aside.
  3. Reduce heat to medium and add the butter to the pan. Once melted add mushrooms and stir until cooked through, about 5 minutes.
  4. Add in garlic and cook for 1 more minute.
  5. Pour the dry wine along with the fresh thyme into the pan and bring to a simmer. Allow mushroom mixture to simmer until wine is reduced by half.
  6. Add in heavy cream and mustard and stir until all ingredients are combine.
  7. Adjust seasoning with salt and pepper. Add pork chops to the pan, spooning the sauce over them.
  8. Finish the dish with freshly squeezed lemon juice and fresh chives. Serve warm with plenty of sauce and mushrooms.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 622
  • Protein 31 g
  • Carbohydrates 15 g
  • Total Fat 44 g
  • Dietary Fiber 2 g
  • Cholesterol 159 mg
  • sodium 839 mg
  • Total Sugars 4 g

Pork Chops with Mushroom Cream Sauce

Questions & Reviews

Join the discussion below.

  • LORD

    can you use alfredo sauce instead of heavy cream

    I've never tested it that way. Let us know if it works.

  • Amy Wood

    Could sour cream be used in place of heavy cream? Thanks.

    You could try it! You'd likely need to thin the sauce with some wine, milk or stock to achieve the right consistency.

  • Patsy

    Can i cook the pork chops in air fryer instead!?? If so how???

    Hi Patsy. Unfortunately we don't own air fryers. I want to get one soon! But I'm not sure how you would make this recipe in an air fryer.

  • Leah

    I am really excited to try this tonight, haven't made pork chops before and this recipe sounds great!

    Hope you loved it!

  • Ruth Ann Wiesenthal

    Question, can you get away with using boneless pork chops? I’m a personal chef and “we” have boneless chops. Please say yes?

    Yes! Boneless chops won't be quite as richly flavorful, but the recipe should still work just fine.

  • Aimee Romberger

    This was delicious! I didn't have heavy cream on hand so I used half & half, but it came out just fine...I will make this over and over and.... Thank you!

    That's so great Aimee! So glad you enjoyed it!

  • Daisy

    Not quite 30 minutes with destemming fresh thyme and some of the prep along with the simmering of the 1 cup of wine. Well worth the work, the flavors are lovely! Any tastet meal is worth the love and patience we put in it. Loved it! Highly recommended. Just know it’s not a true 30 minutes.

    Glad you enjoyed it Daisy!

  • Celeste Keiser

    So good! I have a tendency to overcook the pork chops but these turned out great and the sauce is amazing!!! So many flavors. The family loved it

    Perfect! Glad it was a hit!

  • Matt Brady

    My family has Sunday dinner every week and I usually cook. Just made these and was told it was one of the best dishes I have served yet! Served with a baked/sweet potato medley and Mexican street corn. Absolute amazing and will definitely do it again!!!

    yay! Love this so much. Thanks for letting us know!

  • Taylor W

    These were delicious! I only made two porkchops since there are just two of us, but kept the same amount of sauce (so glad I did!) I only had dried thyme but did add some fresh parsley when plating. I served it with brown rice and roasted asparagus. My boyfriend liked it so much he asked me (while we were still eating!) how soon we could have it again. A great recipe, simple and fairly quick from start to finish. 10/10 would recommend

    Yay! Thank you so much for taking the time to review!