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–+ servings
A perfectly seared pork chop smothered in a rich, creamy mushroom sauce, garnished with fresh thyme.

Creamy Mushroom Pork Chops in a Pan

This recipe shows you how to make tender pork chops smothered in a rich, savory mushroom cream sauce, all cooked in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pork and Searing
  • 4 bone-in pork chops (about 1-inch thick) or boneless chops of similar thickness
  • 2 tablespoons olive oil plus more as needed
  • Kosher salt Kosher salt and freshly ground black pepper for seasoning
  • freshly ground black pepper Kosher salt and freshly ground black pepper for seasoning
Sauce Ingredients
  • 2 tablespoons butter
  • 10 ounces cremini or baby bella mushrooms sliced
  • 1 small yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1/2 cup dry white wine optional or extra broth
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream or half-and-half for a lighter sauce
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thicker sauce)
  • Chopped fresh parsley Chopped fresh parsley for garnish (optional)

Equipment

  • Large skillet
  • Paper towels

Method
 

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear 3–4 minutes per side until golden brown. Transfer to a plate. They do not need to be fully cooked.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and most of the moisture has evaporated, about 5–7 minutes.
  4. Stir in the onion and cook 3–4 minutes until soft. Add the garlic and cook 30 seconds until fragrant.
  5. Pour in the white wine (or a splash of broth). Scrape up the browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Stir in Dijon, thyme, and chicken broth. Simmer 3–4 minutes to concentrate flavor.
  7. Lower the heat and pour in the cream. Stir gently and bring to a gentle simmer. Taste and adjust salt and pepper.
  8. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until it reaches your desired consistency.
  9. Return the chops and any juices to the skillet. Nestle them into the sauce. Cover and simmer on low for 5–8 minutes, or until the pork reaches 145°F in the thickest part.
  10. Remove from heat and let rest 3 minutes. Spoon sauce over the chops, garnish with parsley, and serve warm.

Notes

When making this dish, remember that clean eating is about support, not restriction. This recipe uses whole ingredients to create a satisfying meal that fits into a real-life schedule.

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