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    Pork Chops with Mushroom Cream Sauce

    Updated February 22, 2024 / By Holly Erickson & Natalie Mortimer

    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 with mushroom cream sauce in a skillet
    Photography by Gayle McLeod

    More pork chop recipes!

    Pork Chops For Dinner

    Pick up some good-quality pork chops and pair them with a silky cream sauce studded with mushrooms and you’re in for a treat. We challenge you to find a dinner that is easier to make and more satisfying than this (well besides the Mushroom Chicken recipe in our cookbook). Serve this with a crisp Italian Salad, Broccolini, and Classic Mashed Potatoes. For more tips on fungi check out all of our mushroom recipes, tips on how to Dry-Sauté Mushrooms for our mushroom cream sauce.

    4 pork chops, butter, cream, mushrooms, salt, pepper, lemon, mustard, olive oil, thyme and white wine

    Pan Seared Pork Chops Ingredients

    • Butter

    • Crimini mushrooms

    • Garlic

    • White wine

    • Heavy cream

    • Dijon mustard

    • Fresh thyme

    • Lemon

    • Fresh chives

    2 bone in pork chops seasoned with salt and pepper being browned in olive oil in a skillet
    2 bone in pork chops seasoned with salt and pepper browned in olive oil in a skillet
    mushrooms and garlic being cooked in butter in a skillet
    white wine being poured into a skillet with mushrooms, garlic, butter and thyme

    How To Make Pork Chops With Mushroom Cream Sauce

    1. Pat the pork chops dry with paper towels. Season all over with the salt and pepper.

    2. Cook the pork chops in a very hot skillet. Cook pork chop to medium (160°F on an instant read thermometer).

    3. Make the mushroom cream sauce.

    4. Return the pork to the skillet, spooning them with the sauce to coat. Squeeze fresh lemon juice over top and garnish with the chives.

    heavy cream being added to a skillet filled with butter sautéed mushrooms with white wine and thyme
    creamy mushroom sauce in a skillet, being stored with a wooden spoon
    2 bone in pork chops in a skillet filled with creamy mushroom sauce
    2 bone in pork chops in a skillet filled with creamy mushroom sauce with lemons on the side and a serving spoon

    How to Store Pork Chops + Tips

    • 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.

    • How to season pork chops: When we buy great pork chops, we prefer to use nothing but salt and pepper.

    • Leftovers can be stored in the fridge for 3-4 days and for 2-3 months in the freezer. Make sure pork chops are properly stored within two hours of cooking.

    pork chops with mushroom cream sauce in a skillet
    pork chops with mushroom cream sauce in a skillet with fresh thyme

    Mushroom Recipes In All Shapes + Sizes

    More Delicious Pork Chop Dishes

    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. Happy cooking!

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    Pork Chops with Mushroom Cream Sauce Recipe

    Updated February 22, 2024

    By Holly Erickson & Natalie Mortimer

    • Serves:  4
    • Prep Time:  10 min
    • Cook Time:  30 min
    • Calories:  538
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    Ingredients

    • 4 (1½-inch-thick) bone-in pork chops
    • 1 teaspoon kosher salt, plus more to taste
    • Freshly cracked black pepper
    • 2 tablespoons extra-virgin olive oil
    • 6 tablespoons salted butter
    • 2 pounds cremini mushrooms, ends trimmed, halved
    • 3 garlic cloves, minced
    • 1 cup dry white wine
    • 2 tablespoons fresh thyme, minced
    • 1 cup heavy cream
    • 1 tablespoon Dijon mustard
    • 1 lemon, halved
    • 2 tablespoons fresh chives

    Method

    1. Pat the pork chops dry with paper towels. Season all over with the salt and pepper.

    2. Heat the olive oil in a large, heavy bottom skillet over high heat. Once the oil just begins smoking, working in batches, add the pork chops. Cook, undisturbed, for 3 minutes, then flip and continue cooking for another 3 minutes. Continue cooking this way, flipping the pork, until the internal temperature of the pork reads 160°F, 15 minutes total. Transfer the pork chops to a serving platter and cover with foil to keep warm. Repeat with remaining pork chops.

    3. Reduce the heat to medium and add the butter to the pan. Once the butter melts, add the mushrooms and stir until softened and browned, about 5 minutes. Add the garlic and cook for 1 more minute. Stir in the wine and thyme, then bring to a simmer. Cook until the liquid is reduced by about half, 5 minutes. Stir in the heavy cream and mustard until combined, simmer until the sauce is thick enough to coat the back of a wooden spoon, about 4 more minutes. Taste and season with salt and pepper.

    4. Return the pork to the skillet, spooning them with the sauce to coat. Squeeze fresh lemon juice over top and garnish with the chives. Divide among 4 plates.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 538
    • Protein 30 g
    • Carbohydrates 13 g
    • Total Fat 37 g
    • Dietary Fiber 2 g
    • Cholesterol 128 mg
    • Sodium 761 mg
    • Total Sugars 5 g

    Pork Chops with Mushroom Cream Sauce

    Questions & Reviews

    Join the discussion below.

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    • Cynthia

      I didn't buy enough mushrooms, i bought 2- 8oz packages. Is that going to change the recipe taste very much?

      It will still be good, hope you enjoy!

    • RUdy

      If I don't eat pork, what other meat I can use?

      Chicken or steak would go well with the sauce as well.

    • colleen

      hi I'd like to swap the heavy cream with canned coconut milk in this recipe. How would you suggest doing so?

      just swap 1:1 ratio and make sure it is full fat coconut milk. Hope you enjoy!

    • Shelley

      What would be the cook time difference for boneless pork chops

      They'll probably take about 10 - 12 minutes in step 2. Make sure to use a meat thermometer and remove them when they reach 160F internally. Hope you enjoy Shelley!

    • Amber

      Is there anything I could substitute the wine with this recipe?

      It will change the flavor a bit but you could use chicken or beef broth. Hope you enjoy!

    • Anna

      amazing! Will be making this again!

      Thanks Anna, we are so glad you loved it!

    • Gina

      Absolutely delicious! Not difficult or time consuming to create will definitely make again.

      Thanks Gina, we are so glad you loved it!

    • Colleen

      Fantastic flavor. Have made this a few times and always love it. The cook time is off though. It says 20 min but when you add up all of the cooking instructions - it’s a minimum of 30 minutes for cooking. Plus prep time.

      Thanks Colleen, we are so glad you loved it! You are correct, we've updated cook time to 30 minutes. Thanks for pointing that out!

    • Lorna

      I’ve made SO many dry pork chops in my long cooking career, this was the BEST recipe ever! I was trying to figure out what to do with some 3/4 inch pork chops that had been in my freezer so long that they had freezer burn, The Modern Proper geniuses to the rescue again!! I chopped them into cubes, and bribed them to deal with the freezer burn. Just a short sear, and proceeded with the recipe. The mushrooms and sauce were so so yummy and quick, and yes we were eating these tender pork bites on rice in 30 minutes. You and your team are BRILLIANT and such an amazing gift to us all!

      Thanks Lorna, we are so glad you loved it! An thank you we are so glad we can help out!

    • Pam

      Husband slowly turns to me and says, "this is the best porkchop I have ever eaten." It was.

      Pork chops suffer from dryness, but the caramelizing sear on this, prevented moisture loss. The sauce was also good, but the pork chop was next level.

      Thanks Pam, we are so happy you both loved it!