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Creamy Mushroom Pork Chops

Creamy mushroom pork chops with a silky mushroom cream sauce made in one skillet. Sear pork until golden, then simmer sliced cremini mushrooms until deeply caramelized for a dark, earthy flavor.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless pork chops (1 inch thick)
  • 4 boneless pork chops About 1 inch thick.
seasoning
  • 0.25 tsp salt and pepper Salt and pepper to taste (use as needed).
fat for searing and sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
mushroom base
  • 12 oz cremini mushrooms Sliced.
  • 4 cloves garlic Minced.
  • 1 tsp dried thyme
sauce ingredients
  • 0.5 cup beef or chicken broth
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
garnish
  • 1 tbsp fresh parsley Chopped.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear pork chops
  1. Season the boneless pork chops with salt and pepper and sear in olive oil over medium-high heat for 4–5 minutes per side, until golden. Set the pork chops aside.
Caramelize mushrooms
  1. Melt butter in the same pan and cook the cremini mushrooms over medium-high heat for 5–6 minutes, until deeply golden and the liquid evaporates. Keep stirring as needed for even browning.
Bloom aromatics
  1. Add the garlic and dried thyme and cook for 30 seconds. Stir until fragrant without letting the garlic burn.
Build the sauce
  1. Pour in the beef or chicken broth and scrape up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
Thicken with cream
  1. Stir in the heavy cream and Worcestershire sauce, then simmer for 4–5 minutes until the sauce thickens. Reduce heat if it starts to bubble aggressively.
Finish and garnish
  1. Return the pork chops to the pan, spoon the mushroom cream sauce over them, and simmer for 3 minutes until heated through. Garnish with fresh parsley before serving.

Notes

For best browning, pat the pork chops dry before seasoning and avoid moving them too often while searing. Store leftovers in the refrigerator for up to 3 days in an airtight container; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended due to cream-based sauce texture. For a lighter option, replace heavy cream with half-and-half, simmering a few extra minutes to thicken (sauce will be slightly less rich).