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Pork Chops with Mushroom Cream Sauce

  • Serves: 4
  • Calories: 622
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 today is your day. These pork chops covered in a mushroom cream sauce will be your new BEST FRIEND.

Just because this dinner is fancy that doesn’t mean it’s hard to make. If you’re craving a rich, delicious, one-pan dinner that can be made in less than 30 minutes then today is your day. These pork chops covered in a mushroom and white wine cream sauce will be your new BEST FRIEND.

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It’s been a couple of years since I’ve had pork chops. Mainly because quality pork is hard to source in my neighborhood, but also because I actually forgot just how good they are. When I made this dish though, I instantly remembered all that there is to love about a perfectly cooked pork chop and regretted how seldom I have them.

The jury is still out on whether “the other white meat” is as healthy as chicken, so just to be on the safe side I usually put pork into the “healthyish” category. However, once covered in cream and wine and even a little butter, anything that was once healthy about this dish is long gone. But you know what guys? It’s totally fine. The Modern Proper is very decidedly NOT A HEALTH FOOD BLOG.

We are shooting to be a “we make your recipes for dinner every night because they’re so simple and delicious” kind of blog. So, even if this thirty minute pork chop dinner isn’t Whole 30 friendly or paleo, it will have you licking your plate and sometimes that’s all you need. (Balance, right?)

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In order to properly sear a pork chop you’ll want the pan piping hot. I’m 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. Caramelization is key and heat + meat = good caramelization. It’s a myth that a pork chop needs to be cooked until completely dry in order to avoid food poisoning. In fact, a pork chop can be served at medium rare and be safe. SAY WHAT?! Here’s an article to prove it. However, for the sake of flavor and texture, we suggest cooking this pork chop to medium (160°F) and no further or you’ll dry out your dinner!

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There are a thousand and one ways to season a pork chop, but if your meat is of good quality why hide that flavor? It’s for that reason that I 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.

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We are all about the sauces around here, and this one just may be our favorite. When in doubt just combine cream, mushrooms, and wine and you’ll have yourself a winner winner pork chop dinner. For good measure and extra tang I like to add a bit of dijon mustard. Mustard goes so well with pork and really brightens up this creamy sauce to keep it from being overly rich.

There you have it, your new favorite thirty minute dinner and all the tips you need to become a pork chop master.

If you try this dinner please take a photo and tag us on Instagram. We love to see what you’re cooking up!

What to serve with pork chops in a mushroom cream sauce:

Crispy Roasted Potatoes

Simple Butter Lettuce Salad

Roasted Garlic Mashed Potatoes

Pork Chops with Mushroom Cream Sauce

  • Serves: 4
  • Calories: 622


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


  1. Pat dry pork chops and generously salt and 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. Allow to brown well 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 on skillet to medium and add in butter. Once melted add in mushrooms and stir until cooked through, about 5 minutes. Add in garlic and cook for 1 more minute. 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. Add in heavy cream and mustard and stir until all ingredients are combine. Adjust seasoning with salt and pepper. Add pork chops to the pan, spooning the sauce over them.
  4. Finish the dish with freshly squeezed lemon juice and fresh chives. Serve warm with plenty of sauce and mushrooms.