Mushroom Pork Chops

These Mushroom Pork Chops are absolutely dreamy—think juicy seared pork chops bathed in a savory, creamy mushroom sauce. It's pure comfort food with minimal fuss!

Bold, earthy mushrooms melt into a luxurious gravy that's spooned generously over golden-brown pork chops. The secret? Everything comes together in one skillet for the ultimate easy clean-up.

You'll love how quickly this dish delivers serious flavor, making it a must-try for busy weeknights, cozy Sunday suppers, or anytime you crave a satisfying, soul-warming meal. This recipe has been a family favorite in my house for years, inspired by my mom's legendary pork chops!

Why You'll Love This Recipe

• Ready in under an hour with just one pan to clean
• The savory mushroom sauce tastes like restaurant-quality comfort food
• Customizable and crowd-pleasing—everyone loves it
• Perfect for both weeknights and special occasions

Key Ingredients for Mushroom Pork Chops

See recipe card below for full list of measurements, ingredients, and instructions.

Bone-In Pork Chops

The star of the show! Bone-in pork chops stay extra juicy and flavorful during searing and simmering. Look for chops about 1 inch thick for the best results. Thin or boneless chops will cook much faster but can dry out easily. If needed, boneless works, but reduce the cook time.

Fresh Mushrooms

Mushrooms create that irresistible earthy base for the sauce. Cremini or white button mushrooms are classic picks—just wipe them clean and slice thick for meaty texture. You can also use baby bellas, or mix in shiitake for deeper flavor.

Garlic

Garlic boosts the savoriness of both the pork and the sauce. Freshly minced is best, but you can use pre-minced garlic in a pinch. For a subtler flavor, try sautéed shallots or a touch of onion instead.

Chicken Broth

Chicken broth deglazes the pan, bringing out every bit of porky, mushroomy goodness. Low-sodium broth is a smart choice so you can better control the salt. You could substitute beef broth for a richer, darker gravy or use vegetable broth for a lighter twist.

Heavy Cream

A splash of heavy cream gives the sauce its classic velvety finish. Half-and-half works if you want to lighten things up, or use full-fat coconut milk for a dairy-free option. Skipping the cream delivers a thinner but still tasty sauce.

Instructions for Mushroom Pork Chops

See recipe card below for full list of measurements, ingredients, and instructions.

Season and Sear the Pork Chops

Pat the pork chops dry and season both sides with salt, pepper, and dried thyme. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for about 3-4 minutes per side until they are golden brown. Remove the chops to a plate and set aside.

Sauté the Mushrooms and Garlic

In the same skillet, add the sliced mushrooms. Sauté for 5-6 minutes until the mushrooms are browned and their moisture has mostly evaporated. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Build the Mushroom Sauce

Sprinkle the flour over the mushrooms and stir to coat. Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the Worcestershire sauce and bring to a simmer. Allow the sauce to cook for 2-3 minutes until slightly thickened.

Add Cream and Return Pork Chops

Lower the heat to medium-low. Stir in the heavy cream until the sauce is smooth and creamy. Return the pork chops (along with any juices) back to the pan, nestling them into the sauce.

Simmer Until Perfectly Cooked

Simmer the pork chops gently in the mushroom sauce for 8-10 minutes, or until they’re cooked through and the sauce has thickened slightly. Sprinkle with fresh parsley. Serve hot, spooning extra mushroom gravy over the top.

Recipe Variations

Make It Dairy-Free

Swap the heavy cream for canned coconut milk or a plain, unsweetened non-dairy creamer. You’ll get a luscious, creamy sauce without the dairy.

Gluten-Free Gravy

Replace the all-purpose flour with cornstarch or a gluten-free flour blend. Just stir it in the same way for a perfect gluten-free thickener.

Add Onions or Shallots

For more sweetness and depth, sauté some thinly sliced onions or shallots with the mushrooms. They’ll melt right into the sauce, adding extra flavor.

Amp Up the Herbs

Experiment with your favorite herbs! Try fresh rosemary, sage, or tarragon in place of thyme for a new twist.

Spice It Up

For a little kick, add a pinch of crushed red pepper flakes while sautéing the mushrooms or finish with a dash of hot sauce in the gravy.

Serving Suggestions

Serve these Mushroom Pork Chops over fluffy mashed potatoes, steamed rice, or buttered egg noodles to soak up all that creamy sauce. Add a fresh green side like crisp roasted asparagus or a simple garden salad. Don’t forget a sprinkle of extra parsley for a bright, herby finish!

Storage and Reheating

Store leftover pork chops and mushroom sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. You can freeze the cooked chops with sauce for up to 2 months—thaw overnight in the fridge and reheat as above for best texture.

Frequently Asked Questions About Mushroom Pork Chops (FAQ)

Q: Can I use boneless pork chops for this recipe?
A: Yes, boneless pork chops will work just fine. They’ll cook a bit faster, so be sure to check for doneness several minutes earlier.

Q: What kind of mushrooms are best for Mushroom Pork Chops?
A: Cremini, white button, or baby bella mushrooms all work well. You can use a mix or substitute with whatever mushrooms you have on hand.

Q: How do I know when the pork chops are cooked through?
A: The pork chops are done when they reach an internal temperature of 145°F (63°C) and the juices run clear.

This Mushroom Pork Chops recipe delivers restaurant-worthy flavor with weeknight-easy steps. Give it a try, and I bet it’ll become a regular in your dinner rotation! If you love it, leave a comment or rating below—I can't wait to hear how it turned out for you!