Pork chops with creamy mushroom sauce
- Preparation 25 min
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
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Pork Chops with Creamy Mushroom Gravy: A Comfort Food Classic Reimagined
When done right, pork chops are total showstoppers — juicy, flavorful, and anything but boring. This recipe is proof: perfectly seared marinated pork chops, smothered in a rich, velvety mushroom gravy that tastes like it came straight out of a restaurant. It’s that perfect combo of simple and indulgent — easy enough for a weeknight, impressive enough for guests.
Whether you’re browsing recipes with pork chops for a comforting dinner or wondering how to cook pork chops in the oven, this one checks all the boxes. The marinade (think garlic, mustard, and fresh herbs) infuses the meat with flavor, while the sauce — made with golden mushrooms, white wine, and a splash of cream — brings it all together in one dreamy bite.
Serve these beauties with mashed potatoes, roasted veggies, or fresh pasta to soak up every drop of that pork chops mushroom gravy. Want a more hands-off version? Just bake them instead — it’s easily adaptable to oven cooking, and we’ve included tips on the perfect pork chops temperature for juicy results every time.
Wondering are pork chops healthy? These are pan-seared, not deep-fried, and loaded with fresh ingredients — a balanced way to enjoy something delicious without the guilt. Whether you’re a kitchen improviser or a follow-it-to-the-letter type, this pork chop mushroom recipe is about to become your go-to. Easy to whip up, hard to mess up, and absolutely unforgettable.
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🔴 Choose thick, boneless pork chops
Go for chops that are at least 1 inch thick. Thinner cuts dry out fast — thicker ones stay juicy and tender, even if you’re baking them.
🔴 Bring your pork to room temperature before cooking
Let your pork chops sit out for 20–30 minutes before searing. It helps them cook evenly and prevents that dreaded dry center.
🔴 Sear for flavor, then finish in the oven if needed
Start by pan-searing your chops for a golden crust, then finish them in the oven for even cooking. That’s the secret to mastering how to cook pork chops in oven.
🔴 Don’t overcook — trust your meat thermometer
The safe pork chops temperature is 145°F (63°C). Anything past that and you risk losing the juiciness. A quick rest after cooking helps retain moisture.
🔴 Deglaze for extra flavor
Don’t skip the wine! Deglazing with white wine lifts all those caramelized bits from the pan and infuses your pork chops mushroom gravy with depth.
🔴 Use fresh herbs to finish
Thyme, oregano, parsley — they brighten the richness of the gravy and make your dish taste extra fresh and restaurant-worthy.
🔴 Customize your mushrooms
Cremini mushrooms add great flavor, but feel free to mix in shiitake, oyster, or even portobello for a twist on your pork chop mushroom recipe.
🔴 Serve it with soak-up-worthy sides
Mashed potatoes, rice, pasta, or crusty bread — this sauce is liquid gold. Choose a side that lets you scoop up every drop.
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Ingredients
- 4 boneless pork chops ( 250 g each )
- Olive oil
- 4 tablespoons butter
- 3 tablespoons finely chopped yellow onion
- 3 garlic cloves, finely chopped
- 227 g cremini mushrooms, sliced
- 1/4 cup white wine
- 1/2 cup chicken broth
- 237 ml 15% country-style cream
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh parsley
- The zest of 1/2 lemon
- Salt and pepper from the mill
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Preparation
- Drizzle a thin stream of olive oil on the pork chops then season with salt and pepper. Rub to coat well. Set aside.
- In a skillet over medium-high heat, melt 2 tablespoons butter then add a drizzle of olive oil. Add the onion, garlic and mushrooms then season with salt and pepper. Cook for 3 to 4 minutes, stirring. Remove from pan and set aside.
- In the same skillet over medium-high heat, melt 2 tablespoons butter then add the pork chops. Grill for 3 to 4 minutes on each side. Remove the meat and set aside.
- Return the mushrooms in the pan followed by the white wine and stir. Cook for 2 minutes, stirring.
- Add chicken broth, cream, thyme, oregano, parsley, lemon zest, season with salt and pepper and mix. Cook for 2 minutes, stirring.
- Return the pork to the pan and cook for 2 minutes or until the pork is cooked, basting the meat nonstop. Garnish with fresh parsley before serving !
Boneless pork chops about 1 inch thick work best. They cook evenly, stay juicy, and are ideal for searing or oven-baking. You can also use bone-in chops — just adjust the cooking time.
When simmering pork chops in mushroom sauce, cook them over medium heat for about 6 to 8 minutes per side, depending on thickness. The internal pork chops temperature should reach 145°F (63°C). Let them rest for 3–5 minutes after cooking so the juices stay locked in. Tender, juicy, and loaded with flavor!
You can substitute with chicken broth and a splash of lemon juice or white vinegar to keep that acidity in the pork chops mushroom gravy.
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