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Pork Chops in Garlic Mushroom Sauce

Pork chops in garlic mushroom sauce are pan-seared until golden, then finished in a glossy, dark savory mushroom gravy. Expect deeply caramelized mushrooms, minced garlic, and a thickened sauce that clings to every bite.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 boneless pork chops 1 inch thick
seasoning and cooking fats
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 3 tbsp butter
mushroom sauce
  • 12 oz mixed mushrooms sliced
  • 6 garlic cloves, minced
  • 0.25 cup dry sherry or white wine
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water for cornstarch slurry
garnish
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper. Sear in olive oil over medium-high heat for 4–5 minutes per side, until browned, then set aside.
Caramelize mushrooms and build the sauce
  1. Melt the butter in the same pan and add the mixed mushrooms in an even layer. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until deeply caramelized.
  2. Add the minced garlic and dried thyme and cook for 30 seconds, just until fragrant. Deglaze with sherry and cook for 1 minute, scraping up the browned bits.
  3. Pour in the beef broth and Worcestershire sauce. Bring to a simmer and keep it simmering until the flavors meld.
  4. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens to a glossy consistency.
Finish and serve
  1. Return the pork chops to the pan and coat them in the mushroom sauce. Simmer for 3 minutes, until heated through and sauced, then garnish with fresh parsley.

Notes

For maximum browning, let the pan get hot before searing and avoid moving the pork chops too often. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or water to loosen the gravy. Freezing is not recommended since mushrooms can soften and the sauce may separate when thawed. For a lighter option, use low-sodium beef broth and reduce the butter slightly while still cooking the mushrooms until deeply caramelized.