These Cream of Mushroom Pork Chops are a cozy dish that’s super easy to make! Juicy pork chops are cooked to perfection and smothered in a creamy, mushroom sauce that’s comforting and rich.
Honestly, who could resist? This dish pairs wonderfully with mashed potatoes or rice. I love it for weeknight dinners when I want something tasty without a fuss!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops are best for this recipe as they cook evenly. If you prefer bone-in, that works too! For a leaner option, you can substitute with skinless chicken breasts.
Mushrooms: Cremini mushrooms pack a rich flavor, but white button mushrooms are a great substitute if you want something milder. You can also mix in some shiitake or back if they’re available!
Cream: Heavy cream gives a rich texture, but you can use half-and-half for a lighter version. For a dairy-free option, try unsweetened coconut cream or cashew cream, which also adds a unique flavor.
Thyme: Fresh thyme adds a lovely touch. If you don’t have fresh, dried thyme works just fine. I usually prefer fresh herbs when possible as they brighten up the dish.
How Do You Achieve the Perfect Sauce Consistency?
The key to a thick, creamy sauce lies in the slurry made from flour and water. This technique is straightforward but essential, so pay close attention.
- Mix the flour and water until smooth, and avoid any lumps. This will help to thicken your sauce without clumping.
- When adding the slurry to the skillet, do it gradually and stir constantly. This helps incorporate it smoothly into the sauce.
- Let the sauce simmer gently after adding the slurry, as it thickens more during cooking. Be patient, and it will come together beautifully!
Cream of Mushroom Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
For the Mushroom Sauce:
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes approximately 10 minutes for prep and about 20 minutes for cooking. In total, you’re looking at around 30 minutes from start to finish for a delicious, homemade dinner!
Step-by-Step Instructions:
1. Season the Pork Chops:
First, season the pork chops generously with salt and black pepper on both sides. This simple step enhances the flavor of the meat beautifully!
2. Sear the Pork Chops:
In a large skillet, heat olive oil or butter over medium-high heat. When the oil is hot, carefully add the pork chops. Sear them until they are golden brown on both sides, which should take about 3-4 minutes per side. Once done, remove the pork chops from the skillet and set them aside on a plate.
3. Sauté the Mushrooms:
Using the same skillet, add a little more oil or butter if needed. Toss in the sliced mushrooms and cook them, stirring occasionally, until they are softened and nicely browned, roughly 5-7 minutes. You want them to have that lovely, caramelized color!
4. Add the Garlic:
Next, add the minced garlic to the mushrooms and cook for another 30 seconds until fragrant. This will fill your kitchen with a wonderful aroma!
5. Create the Sauce:
Now it’s time to add the chicken broth, heavy cream, Dijon mustard (if using), and thyme to the skillet. Stir everything together and bring it to a gentle simmer.
6. Thicken the Sauce:
In a small bowl, whisk together the flour and water to make a slurry. Gradually add this slurry to the skillet while stirring constantly. Keep stirring for about 2 minutes until the sauce thickens to the right consistency—smooth and creamy!
7. Cook the Pork Chops:
Return the pork chops to the skillet, spooning some of the mushroom cream sauce over them. Lower the heat to low, cover, and let it simmer for about 5-7 minutes or until the pork chops are cooked through (internal temperature should reach 145°F or 63°C).
8. Final Touches:
Before serving, taste the sauce and adjust the seasoning with more salt and pepper if desired. This is your chance to make it perfect!
9. Garnish and Serve:
Once everything is done, garnish with fresh parsley. Serve your delicious cream of mushroom pork chops hot, paired with mashed potatoes, rice, or your favorite side dish. Enjoy a comforting and hearty meal!
This recipe promises tender pork chops enveloped in a rich, creamy mushroom sauce that will surely impress your family or guests. Happy cooking!
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can use frozen pork chops, but make sure to completely thaw them beforehand for even cooking. The safest way is to thaw them overnight in the refrigerator. If you’re short on time, place them in a sealed plastic bag and submerge them in cold water until thawed.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk, though the sauce may not be as thick or rich. For a dairy-free substitute, opt for unsweetened coconut cream or cashew cream, which will add a unique flavor.
How Do I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove over low heat or in the microwave, adding a splash of chicken broth or water to keep them moist.
Can I Add More Vegetables to This Dish?
Absolutely! Feel free to add other vegetables like spinach, kale, or bell peppers into the sauce for extra nutrition and flavor. Just remember to adjust the cooking time as needed to ensure everything is cooked through.
