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    Pork Chops with Mushroom Cream Sauce

    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.

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    Pork Chops With Mushroom Cream Sauce in a pan with thyme and a spoon

    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!

    Related Recipes

    Pork Chops with Mushroom Cream Sauce

    Originally published: May 18, 2018

    • Serves: 4
    • Prep Time:  10 min
    • Cook Time:  20 min
    • Calories: 538
    Print Recipe Pin Recipe

    Ingredients

    • 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

    Method

    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
    • Calories538
    • Protein30 g
    • Carbohydrates13 g
    • Total Fat37 g
    • Dietary Fiber2 g
    • Cholesterol128 mg
    • sodium761 mg
    • Total Sugars5 g

    Pork Chops with Mushroom Cream Sauce

    Questions & Reviews

    Join the discussion below.

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    • Kayla Ruzich

      2 lbs. Of mushrooms seems like a lot...so I used 16 oz. And even that seemed like a lot...so why so much?

      We like having a lot of mushrooms in the mushroom cream sauce, feel free to use less if that is your preference.

    • Dyane

      What is a good side to serve with this?

      A simple green salad, roasted broccoli or asparagus. Mashed potatoes would also be delicious. Hope you enjoy Dyane!

    • Elaine

      Can l use portobello mushrooms ?


      Thanks

      Hi Elaine, we haven't tried it but it should work fine! Hope you enjoy!

    • Joyce Arnette

      Can I use a variety of different mushrooms?

      definitely

    • LORD

      can you use alfredo sauce instead of heavy cream

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

    • Tricia H

      I made these pork chops last night and they were SOOOOOOOOO good!!!
      Definitely saving this recipe and plan to use it time and time again!
      Thank you!
      :)

      Thanks Tricia, we are so glad you loved it!

    • Karen P.

      Over the years, my unsuccessful efforts to prepare delicious pork chops has conditioned me to avoid cooking them. What is particularly frustrating is that I never seem to have any idea what to change to make them better, so I am not compelled to try again. These were almost awesome and this time, I’m pretty sure I understand what to change to make them awesome! The creamy mushroom sauce is exquisite and preparing it is straightforward. Sadly, I had problems with all three of my meat thermometers. I could not find one of them, another had a dead battery, and the third was simply not a great thermometer and by the time I scrambled to get my hands on it, the pork chops cooked a little too long. I think making these awesome will simply involve ensuring I have a fully functioning meat thermometer next to me when I begin cooking. Should’ve known better, but if I’m being honest, I rarely have all of my ingredients and equipment on the counter when I begin dinner. Still, they were very good. The incredible sauce helped compensate for my mistake. I served them with cauliflower mash, which paired beautifully. These are currently the only pork chops I have any interest in cooking. I am excited to try again and believe I will get it right next time!

      Thanks Karen, love to hear you found a pork chop recipe you like! A meat thermometer is always helpful, we are sure you will get it perfect next time!

    • Elena Peterson

      I never cook but I made this for me and my two roommates and they absolutely loved it! I made it with rice and it was great. I will probably use boneless pork chops next time, but other than that: awesome!

      Thanks Elena, we are so glad you all loved it! Great job getting outside your comfort zone and cooking for you and your roommates!

    • 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!