Pork Chops with Creamy Mushroom Sauce recipe

Pork Chops with Creamy Mushroom Sauce recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Mushroom sauce

A quick and easy dish that's perfect for any weeknight. Enjoy with rice, potatoes or pasta.

355 people made this

IngredientsServes: 8

  • 8 boneless pork chops
  • salt, to taste
  • ground black pepper, to taste
  • 175ml white wine
  • 175ml double cream
  • 50g butter
  • 225g mushrooms, sliced

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Melt butter in a large frying pan over medium heat. Season pork chops with salt and pepper and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine and continue cooking for 6 minutes. Remove chops from pan.
  2. Pour cream into the pan and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.

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Reviews & ratingsAverage global rating:(255)

Reviews in English (188)

Made this tonight for myself and my husband, absolutely delicious!-03 Oct 2015

by Todd

One of my favorite recipes! I doubled the cream and wine amounts, plus I added a teaspoon of parsley, tyme, and basil. I added a 1/2 teaspoon of garlic powder. It turned out great!-11 Nov 2007

by karen

This is a wonderful sauce - great flavor - I would thicken it a little with a roux the next time as it was a little thinner than I would have preferred. But the flavor was so rich - we served it with wild rice on the side and every drop of the sauce went! I also would think about making more sauce - we made it with 4 chops for 4 people and it was barely enough sauce so I might think about doubling it next time around, it was so good!Added note: since my initial review, I decided to retry with sherry instead of white wine. wow! a really winner there too! and try it with chicken as well!! you just can't go wrong with this. you might also try adding the mushrooms with the white wine and chops - they take on the wine flavor and are even more yummy. and i always double the sauce so there is no fighting at the table-13 Oct 2007

Creamy Pork Chops

These creamy pork chops are as easy to make and come together in a snap. In this recipe, boneless pork chops are cooked in a simple cream sauce that’s flavored with garlic and thyme.

Pork chops are versatile and make a nice alternative to beef and chicken. They can be prepared several ways and usually cook up quickly. Breaded and fried pork chops or mushroom pork chops are also great weeknight dinners.

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Of course! The recipe works either way, so it’s completely down to personal preference. Generally, bone in pork chops are more flavorful, and are usually more tender, so keep that in mind when choosing your cut of meat.

If you’re opting for boneless chops, use a thermometer to ensure the meat’s internal temperature reaches 145 degrees Fahrenheit, as the cooking time will likely be a little different.

How to make pork chops in the creamy mushroom sauce?

Follow the steps to make this luxurious dish:

  1. Season your meat. Then, heat oil and butter in a pan. Sear until golden.
  2. Remove from the pan. Keep warm by covering in foil.
  3. Next, add more butter to the pan and lightly brown your mushrooms.
  4. Sauté your onion and garlic in a bit of butter. Add your herbs.
  5. Add flour and stir well.
  6. Pour your whipping cream and broth. Season with dried mustard, salt, and pepper. The sauce will thicken as it simmers.
  7. Then, return the meat to the skillet. Simmer for a few more minutes covered in sauce.
  8. Sprinkle with rosemary and parsley. Serve immediately with your desired side dish.

Can I make it with other meat cuts?

For this recipe, I like using thicker chops with nice marbling. Thin and lean chops tend to dry out due to the sear and simmer. I recommend thick cuts of pork steak so you end up with juicy, tender meat that beautifully absorbs the sauce.

Also, if you&rsquod like another type of protein, swapping this out with steak or chicken works as well. I&rsquove got this fantastic Creamy Parmesan Mushroom Chicken you should try out!

How to Substitute for Bone-in Pork Chops:

I prefer to make this recipe with bone-in chops because they are more flavorful. However, you can easily make it with boneless pork chops or even chicken breasts. If you want to go with boneless meat, then cook for an additional 2-3 minutes longer per side, depending on the thickness of the meat.

Just remember to check the doneness using a meat thermometer. The internal reading of the thickest part should read 145°F. This is the recommended safe temperature to consume pork.

What kind of mushrooms is best to use?

You can use any fresh white or brown mushrooms. For meatier flavor, I like using a mix of cremini and white mushrooms.

In addition, don&rsquot slice the mushrooms too thin so they hold up during cooking and soak up the sauce. Plus, hearty pieces add a nice texture to this dish.

How to make the pork chops tender?

It all starts with the cut. Thick, marbled chops are best. Pay attention to the cooking times in the recipe to avoid drying out the meat. Make sure to cover the meat with the mushroom gravy while simmering to keep it moist.

You can also use a meat mallet to tenderize the meat further. Just a few whacks are enough. Remember to do it evenly.

What to serve with Mushroom pork chops?

This dish pair perfectly with some Steamed Broccoli, Garlic Roast Potatoes, or my Perfectly Creamy Mashed Potatoes. Similarly, you can serve it with White Rice or Brown Rice!

How to store Mushroom pork chops?

Cool it completely. Then, store it in an airtight container in the refrigerator for up to 5 days. Reheat prior to serving.

How to cook juicy pork chops?

I believe that letting them come to room temperature for 20-30 minutes is key. Why? They cook more evenly, avoiding the dreaded raw meat at the bone and dried exterior. And, the hot pan doesn’t shock the cold meat causing it to toughen.

Pork Chops with Creamy Mushroom Sauce is just pure comfort food. Creamy, filling, and delicious with many sides. And that sauce – it’s almost impossible to stop myself from eating it straight up! Perfect for kids, adults, or for treating yourself with a delicious homemade meal.

Slow Cooker Pork Chops with Creamy Mushroom Sauce

In the past I’ve always shied away from cooking thick pork chops because it was so hard to get it just right!

If you cook too little people are afraid of the pink inside a pork chop. But cook too long and and you are eating something not so tender.

But once I discovered slow cooking pork chops in a crock pot, that was a game changer!

This is by far my most favorite ever keto pork chop recipe and the mushroom sauce makes it even that much more decadent!

Bone-In Pork Chops with Creamy Mushroom Sauce

These rustic pork chops are packed with tons of flavor, and they are so quick and easy to prepare. This recipe is sure to become a new go-to family favourite!

For best results, allow your pork chops and dairy ingredients to set at room temperature for 30 minutes or so before you begin cooking. Cooking meat right out of the refrigerator will take longer and your results will not be as consistent. Adding chilled dairy products to hot sauces can cause them to curdle.


3 T. extra virgin olive oil
4 bone-in pork chops, approximately 1/2” thick, room temperature
Sea salt and freshly ground black pepper, to taste
8 oz . white mushrooms, washed and sliced
2 T. yellow onion, finely minced
2 cloves garlic, peeled and minced
¾ c. chicken broth, preferably organic
¼ c. half and half, room temperature
¼ c. non-flavored, full-fat Greek yogurt, room temperature
3 T. fresh parsley, stems removed and leaves finely chopped, divided

Optional: 1 t. ground arrowroot (to thicken sauce)


Heat olive oil in a large, heavy-duty skillet over medium-high heat.

Season pork chops on each side with salt and pepper to taste and add to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.

Remove pork chops from pan and set aside. Reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.

Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom. Add the pork chops back to the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.

Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.

To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.

Tip: If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.

Pork Chops with Creamy Mushroom Sauce (Instant Pot) Recipe

(Printable recipe)
By Christine’s Recipes
Course: Pork
Cuisine: Western
Prep time: 10 mins
Cook time: 15 mins (plus building up pressure and releasing pressure time)
Yield: 2 to 3 serves

  • If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.
  • If you’re living in US or any countries with 110
  • 2 pcs (about 390 gm) pork chops, about 1-inch thickness
  • salt, to taste
  • fresh ground black pepper, to taste
  • 10 gm butter
  • 2 tsp oil
  • 1 clove garlic, minced
  • 1 onion, finely chopped
  • 220 gm button mushrooms, sliced
  • 1 Tbsp white wine / rice wine
  • 1 cup salt-reduced (or homemade saltless) chicken stock
  • ¼ cup pouring cream
  • 2 sprigs parsley, finely chopped, for garnish
  • 3 tsp corn flour / corn starch
  • 1½ Tbsp water
  1. Rinse pork chops and pat dry with kitchen papers. Pound the pork chops with the back of cleaver or meat mallet. Don’t skip this step. This step will help to make the pork chops tender. Season both sides with salt and pepper.
  2. Prepare Instant Pot. Press “Saute”, medium. Heat butter and oil. Cook pork chops until both sides are lightly brown, about 1 - 2 minutes for each side. Set aside. Cover to keep warm.
  3. Add some more oil if necessary. Saute garlic and onion. Add mushrooms. Cook for about 3 minutes. Pour in white wine. Use a wooden spoon or spatula to scrape the delicious brown bits at the pot bottom. Pour in chicken stock. Toss back pork chops. Let the sauce cover the pork chops.
  4. Cover and turn steam release handle to the “Sealing” position. Select “Manual”, “High Pressure” cooking for 2 minutes. Naturally release pressure for 10 minutes.
  5. Quickly release pressure by turning steam release handle to the “Venting” position. After the float valve drops down, remove the lid. Dish up the pork chops. Cover to keep warm.
  6. Press “Saute” and cook until the sauce reduced by 1/3. Stir in thickening. Cook to preferred consistency. Press “Cancel”. Stir in cream and parsley. It’s done. Serve hot.
  • You can make this dish without an Instant Pot, over a stovetop instead. You need to adjust the stove power and cooking time accordingly.
  • This time I used pork sirloin steak that are quite lean. The end results was quite satisfied with juicy meat.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

Steps to make Pork Chops with Creamy Mushroom Sauce

Season pork chops

Season 4 pork chops with salt and pepper.

Cook chops

Heat oil and butter in a frying pan or skillet over medium-high heat until the butter is melted. Sear the chops for 3-4 minutes on each side until golden brown and the centre is no longer bright pink. Once cooked, transfer to a warm plate and set aside.

Saute mushrooms

Add 1 cup of mushrooms to the juices in the pan. Scrape up any bits left over from the chops and cook for 3-4 minutes over medium heat.

Add thyme and garlic

Once the mushrooms are browned, add half of the parsley, half the thyme, and all of the crushed garlic. Sauté for 30 seconds until fragrant.

Add cream and season

Pour in ¾ cup of cream and bring the sauce to a gentle simmer for 3-4 minutes. Once the sauce has thickened slightly, season with salt and pepper to your taste.

Add chops

Return the chops to the sauce. Simmer for one minute to heat through.


Garnish with the remaining herbs and serve immediately.

This Pork Chops with Creamy Mushroom Sauce recipe will allow you to have pork in a delicious creamy garlic and herb mushroom sauce on the table in under 30 minutes! If you try this recipe, please come back to leave a review below to let me know what you think.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Pork Chops With A Creamy Dijon Mushroom Sauce

A creamy dijon and mushroom sauce make this my absolute favorite pork chops recipe! Simple to make and you can even substitute chicken for the pork!

I never used to like mushrooms and would refuse to eat them. I liked the flavor of mushrooms but never the texture, especially raw mushrooms (in case you never noticed, there are only a few recipes on this site that include mushrooms).

Over the years, I have "trained" my brain to enjoy cooked mushrooms (and I even make my own homemade cream of mushroom soup recipe) and I am so glad that I did. because this pork chops recipe wouldn't be nearly as good without the mushrooms!

We eat this with rice, but it would also be delicious over orzo, mashed potatoes or even egg noodles. I have also substituted in boneless skinless chicken breasts a few times and it turned out fabulous!.

Another family favorite is this Fettuccine with Italian Chicken Sausage!

This has a mild Dijon flavor because I like mustard a whole lot more than my husband does, but you can add more to suit your taste (If I was making it just for myself, I would probably double the amount of mustard!).

If you don't want to go through the work of cutting your own pork chops from a pork loin, you can always go ahead and use pork chops from the meat section of your supermarket. Just make sure that they are the thin-cut ones (about 1/2" thick) or you will need to adjust the cooking times. I used a small pork loin, trimmed of all visible fat and silver skin, which made 8 1/2" chops. If yours makes a coupe of chops more or less, you can leave the recipe as-is. If it makes several more, you'll want to add more broth and half-and-half, so you have enough sauce.

Pork loin can be dry when it's overcooked, so you either have to cook it until it's just done or let it cook long enough to get tender. Be sure to allow this to simmer for the full 30 minutes, so the pork isn't dry.

Once you've added the half-and-half, be sure to not the sauce boil or it can separate.

When we have leftovers, I shred up the pork into the sauce and add sour cream. Then I mix the whole thing with cooked egg noodles for a something that resembles a stroganoff

Watch the video: Χοιρινό με σαλτσα μανιταριών (July 2022).


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