Cream of Mushroom Pork Chops

Jump to Recipe Print Recipe

Cream of mushroom pork chops are skillet seared and smothered in a rich, herbed cream of mushroom sauce, ready to serve in 30 minutes.

Pork chops in an iron skillet with mushrooms, sauce and herbs.

With a golden sear and a luscious, herbed cream of mushroom sauce, these chops are a wonderful dinner to add to your meal plan for the week.

Whether you're a fan of pork or a mushroom lover, these creamy mushroom pork chops are sure to win over the dinner table, all without having to use a can of cream of mushroom soup (like other recipes out there)

Why Make Pork Chops with Creamy Mushroom Sauce?

The combination of tender pork chops and a rich, creamy mushroom sauce creates a mouthwatering flavor profile that is hard to resist. The savory notes of the fresh mushrooms complement the subtle sweetness of the pork, resulting in a truly satisfying meal.

It's incredibly convenient and has so much flavor. You only need a handful of simple ingredients and 30 minutes of cooking time, and you can have a delicious and hearty meal on the table in no time.

This easy recipe is perfect for busy weeknights when you want a homemade dinner that the whole family will love without any fuss.

The versatility of this dish is a major selling point. You can serve the smothered pork chops with a variety of sides, such as steamed vegetables, green beans, creamy mashed potatoes, buttered egg noodles, or fluffy white rice or brown rice.

Ingredients

Pork chops- boneless pork chops, but you can also use bone-in pork chops, keeping in mind this will increase the cooking time.
White wine- use a dry wine such as pinot grigio; can substitute cooking wine if necessary.
Mushrooms- choose white button mushrooms or creminis mushrooms.
Parmesan- shredded off the wedge, or a Parmesano-Reggiano cheese rind. Freshly shredded cheese melts more easily and adds a nice creamy factor
Herbs and spices- minced garlic gloves, salt, and black pepper. Optional ones to use: fresh rosemary, fresh parsley, thyme, or sage.
Flour- all purpose flour
Butter- unsalted butter. This can be subbed out for olive oil
Shallot- minced
Stock- I used chicken stock, but you could use beef stock
Heavy cream- could swap this for half and half for a lighter option

Instructions

Remove pork chops from the fridge 30 minutes prior to cooking.

Pat dry with paper towels, and salt and pepper both.

Raw pork chops on a plate sprinkled with salt.

Heat a heavy skillet on medium-high heat. Add butter or oil.

Place pork chops one side down in the hot skillet and don't move them.

Don't move the pork chops while they cook on the first side, allowing a good sear to develop, for about 3-4 minutes.

Once a good, dark sear has developed on the first side, flip the pork chops to the other side and allow a sear to develop on that side, another 3-4 minutes.

Take the internal temperature of the pork chops to make sure they have come to 145 degrees in the center.

Once all the pork chops are done, allow them to rest on a plate. Do not cut into them so that the juices can distribute, resulting in a much more tender pork chop.

While the pork chops rest, sauté the mushrooms in the same pan until browned and their edges are crisped.

Remove the mushrooms from the pan onto a plate once they're cooked so that they don't get soggy.

Add the minced garlic and shallot. If necessary, add another tablespoon of butter.

Minced shallot and garlic in a skillet being sautéed.

Sauté until caramelized and fragrant, then sprinkle in the flour.

Flour added to sautéed shallot and garlic with butter in a skillet.

Whisk the flour into the butter until it becomes smooth and incorporated in the flour. It should form a thin, paste-like texture, called a roux.

A roux made from flour, butter, garlic and shallot in a skillet.

Pour in the stock and wine. Stir or whisk to combine with the roux until it is thoroughly mixed.

Pouring stock into a skillet of roux with minced shallot and garlic.

Add desired herbs and simmer the liquid for a few minutes until thickened.

Return the sauteed mushroom to the skillet.

Turn off the heat. Add the cream and Parmesan cheese. Stir to combine.

Cream and Parmesan cheese added to a mushroom soup base in a skillet.

Once the cream and Parmesan have been stirred into the mushroom gravy, add the seared pork chops back to the skillet.

Storage and Reheating

Allow the pork chops to cool completely before storing. This will prevent condensation and help maintain the texture of the meat.

Transfer the pork chops and cream sauce to an airtight container. This will help maintain the freshness and prevent any absorption of odors from the refrigerator.

Place the container in the refrigerator. It is recommended to consume the pork chops within 2-3 days for optimal taste and texture.

When reheating the pork chops, it is best to do so over low heat to prevent the cream sauce from separating and from drying out your pork chops You can reheat them in a covered skillet over low heat or in the microwave using short intervals, checking the sauce and pork in between.

I wouldn't recommend freezing this due to the nature of the cream sauce. It will most likely separate once thawed and reheated.

Seared pork chops in a creamy mushroom gravy in a skillet.

FAQ's

How can I keep pork chops moist?

1. Take pork chops out of the fridge 30-45 minutes prior to cooking to come closer to room temperature.
2. Make sure the pan is completely heated before adding pork chops, to create a good sear that locks in juices and moisture.
3. Choose pork chops that are at least ¾ inch thick- so that they don't easily dry out during the searing process.
4. Use a digital thermometer to avoid overcooking the pork chops, which makes them dry.
5. Allow fully cooked pork chops to rest for at least 5 minutes before cutting into them, to allow the juices to distribute.

How do you know when pork chops are done?

You only need to cook pork chops until the internal temperature reaches 145 degrees Fahrenheit, according to this statement.

Should you wash the mushrooms?

You should only clean the mushrooms with a dry towel, and avoid soaking them in water, which makes them mushy. If you do lightly rinse them, allow them to air out as much as possible before cooking.

What else can I use instead of white wine?

If you're looking for an alternative to white wine in your sauce, there are a few options you can consider.

One common substitution is using chicken broth or vegetable broth. This will add some flavor and moisture to your dish without the alcohol content. Although, it might not have as much depth of flavor in your creamy pork chops, but could be a good alternative.

Another option is using apple cider vinegar or lemon juice. These acidic ingredients can provide a similar tang and brightness that you would get from white wine.

Additionally, you can use white grape juice or apple juice as a non-alcoholic substitute. These options can add some sweetness to your dish while still providing some liquid to deglaze or add to sauces.

Experimenting with different substitutes can help you find the flavors that work best for your cream of mushroom pork chop recipe.

Recipe Notes

For a juicier, and often more flavorful pork chop, consider substituting bone-in pork chops for boneless.
Be sure to allow the pork chops to come closer to room temperature by removing them from the fridge and setting them on the counter 30-45 minutes prior to cooking.
Pat the pork chops dry with paper towels on both sides to remove excess moisture-this makes for a nice, crispy sear.
Don't overcrowd the pork chops in the pan, if there's not enough room to give them all at least a half inch space in between, fry them in batches.
Consider adding fresh rosemary or sage to the skillet once you've poured the liquids in, and simmer it the sauce for extra flavor.
Using a digital thermometer is the best way to ensure you cook the pork chops to the exact temperature you want, for juicy, perfect pork chops.
If you don't want to use wine, substitute the wine with more stock plus ½ teaspoon of white wine vinegar or a dollop of sour cream.

Boneless pork chops in cream of mushroom gravy with rosemary and a spoon.

Variations

The best part about a recipe like this is that it's easily customizable. If you don't like certain flavors, feel free to change them up. I covered quite a few options to swap out in the ingredient section closer to the top of this post. But, here are a few more ideas to change up this easy weeknight dinner recipe.

Add some heat. You could finely chop a jalapeno pepper and add it to the sauce while it's simmering, or even sprinkle some red pepper flakes on top of the pork chops before cooking them. Another option is to use a spicy seasoning blend or hot sauce to season the chops before cooking. This will give them a nice kick of heat. Just be sure to adjust the amount of spice to your personal preference. Remember, it's always a good idea to taste as you go and adjust the seasonings accordingly.
Increase the creaminess of the sauce. If you're a huge cheese lover and love all the creamy sauces, try adding in a chunk of cream cheese to your sauce. It'll stretch it out even further and add another layer of creaminess to the sauce.
Add some more vegetables. You could add some diced onions, petite diced tomatoes to make a mixed creamy and tomato sauce, feel free to toss in some celery, peas, carrots, kale, or even baby spinach to the sauce to really jazz it up.

Lean pork chops with a creamy sauce make for an easy dinner. Mushrooms and pork chops have been paired together for years because they make a delicious dinner. If you need another pork recipe, try these Pork Chops and Peaches. It's another classic combination of pork chops and sweetness, making a fantastic easy dinner recipe.

If you tried these cream of mushroom pork chops, leave a comment or rating below.

Related recipes...