Description
This Creamy Mushroom Pork Chops recipe features tender pork chops seared to golden perfection, then simmered in a luscious mushroom and garlic cream sauce. The dish combines earthy mushrooms and aromatic garlic with a rich sauce made from chicken broth, butter, and heavy cream, making it a comforting and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pork Chops
- 4-6 pork chops
- Garlic herb seasoning (to taste; or salt, pepper, dried herbs & garlic powder)
- 1 tablespoon olive oil
Mushroom Sauce
- 1 (8-oz) package sliced mushrooms
- 3 cloves garlic (peeled and crushed)
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon cornstarch
- Fresh chopped parsley (optional, for serving)
Instructions
- Season pork chops: Lightly pound the pork chops to tenderize them. Generously season each pork chop with garlic herb seasoning or your choice of salt, pepper, dried herbs, and garlic powder.
- Sear pork chops: Heat a large skillet over medium-high heat. Add the olive oil and once hot, sear the pork chops until they develop a golden crust and are just cooked through. Work in batches if necessary. Remove the pork chops from the skillet and set aside on a plate.
- Sauté mushrooms: Using the same skillet, add the sliced mushrooms and sauté over medium to medium-high heat until they are golden and tender, about 6 minutes. Add the crushed garlic and cook for an additional 2 to 3 minutes until the garlic is fragrant and lightly golden.
- Make the roux: Reduce the heat to medium-low. Stir in the butter until melted, then sprinkle the flour over the mushrooms. Stir continuously until the flour is fully incorporated and no dry flour remains.
- Start the sauce: Gradually add the chicken broth, stirring to prevent lumps. Increase heat to medium to medium-high and simmer until the sauce thickens slightly, about 2 to 3 minutes.
- Add cream: Lower the heat to low. Whisk the heavy cream and cornstarch together until smooth, then stir the mixture into the mushroom sauce to create a creamy consistency.
- Warm through: Nestle the seared pork chops back into the skillet, spooning some sauce over them. Gently simmer on low heat until the pork chops are heated through and the sauce is rich and creamy. Serve garnished with cracked black pepper and fresh chopped parsley if desired.
Notes
- Lightly pounding the pork chops before seasoning helps make the meat more tender and ensures even cooking.
- Use a large skillet to allow enough space for searing the pork chops and sautéing the mushrooms without overcrowding.
- Cooking the mushrooms properly until golden enhances their flavor and texture in the sauce.
- Simmering the pork chops in the sauce at the end allows the flavors to meld and keeps the meat juicy.
