Are you’re craving a delicious, one-pan dinner that can be made in less than 30 minutes, then these skillet-seared Pork Chops with Mushroom Cream Sauce will be your new best friend. 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. Serve this with a crisp salad, vegetable and mashed potatoes.
Pan Seared Pork Chops Ingredients
- Butter
- Cremini mushrooms
- Garlic
- White wine
- Heavy cream
- Dijon mustard
- Fresh thyme
- Lemon
- Fresh chives
How To Make Pork Chops with Mushroom Cream Sauce
- Pat the pork chops dry with paper towels. Season all over with the salt and pepper.
- Cook the pork chops in a very hot skillet. Cook pork chop to medium (160°F on an instant read thermometer).
- Make the mushroom cream sauce.
- Return the pork to the skillet, spooning them with the sauce to coat. Squeeze fresh lemon juice over top and garnish with the chives.
How to Store Pork Chops + Tips
Searing 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.
Seasoning 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.
More Recipe Suggestions:
Garlic Pork Chops in Creamy Mushroom Sauce
One-Pan Tomato & Spinach Chicken Pasta
Garlic Butter Pork Bites with Lemon Green Beans
Pork Chops with Mushroom Cream Sauce
Equipment
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
Instructions
- Pat the pork chops dry with paper towels. Season all over with the salt and pepper.
- 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.
- 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.
- 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.
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