I always have bone-in pork chops ready for a quick meal. Although you may be tempted by the seeming convenience of boneless loin chops, if you want the most flavorful, juicy, and tender chops, always go for bone-in, such as a rib chop, the rib-eye steak of pork.
These rustic pork chops with flavorful creamy mushroom sauce are quick and easy. You can use white, cremini, or any of your favorite mushrooms. Just keep in mind that the chops are supposed to be the star of this show.
I recommend a large cast-iron skillet as the best pan for this job. You want to be able to cook all four pork chops at once, and a cast-iron pan is the best for searing or browning of meats. The Lodge 15-Inch Pre-Seasoned Cast-Iron Skillet is a good choice.
Pork Chops with Mushroom Cream Sauce Recipe
Prep time: 5 minutes
Cooking time: approximately 25 minutes*
For best results, take your pork chops to room temperature before cooking.
3 tbs. oil
4 bone-in pork chops, approximately 1/2” thick, room temperature
salt and freshly ground black pepper, to taste
8 oz. white or cremini mushrooms, washed and sliced
2 tbs. yellow or white onion, finely minced
2 cloves garlic, peeled and minced
¾ c. chicken broth
¼ c. half-and-half, room temperature
¼ c. sour cream or plain full-fat Greek yogurt, room temperature
3 T. fresh finely chopped fresh parsley
Optional: Small amount, around one teaspoon, of beurre manié for thickening.
Heat the 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. And the sliced mushrooms to the pan. Cook until the water releases from the mushrooms and evaporates, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to the pan and cook for 1-2 minutes more.
Add the chicken broth to the pan to deglaze, scraping up any 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 sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
Optional: If the sauce is too thin, add a little of the beurre manié and stir in thoroughly. The sauce will begin to thicken immediately. Add more beurre manié as needed and cook a few minutes. Avoid a thick clingy sauce, you want just enough thickener to tighten the sauce. You’re not making a paste! Cornstarch or arrowroot can also be used if desired.
To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley.
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