Juicy pork chops with a creamy garlic mushroom sauce make for an elegant yet simple dinner!
Ingredients
For the Pork Chops
- 4 bone-in pork chops (1-inch thick)
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (button or cremini)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Fresh thyme sprigs (for garnish)
Directions
- Prepare the pork chops:
Pat the pork chops dry with a paper towel and season both sides with salt and pepper. - Sear the pork chops:
Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside. - Make the mushroom sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add mushrooms and cook until softened and browned, about 5 minutes. - Create the creamy sauce:
Stir in heavy cream, chicken broth, Dijon mustard, and dried thyme. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes. - Combine:
Return the pork chops to the skillet and spoon the sauce over them. Simmer for 3-5 minutes until the pork chops are fully cooked and tender. - Serve:
Garnish with fresh thyme sprigs and serve warm with mashed potatoes or rice.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 420 kcal per serving
Helpful Tips
- Ensure pork chops are at room temperature before cooking to promote even cooking.
- Don’t overcrowd the skillet when searing the pork chops; work in batches if necessary.
- Use a meat thermometer to check the internal temperature of the pork chops, which should reach 145°F (63°C) for safe consumption.
- Deglaze the skillet with a splash of white wine or extra chicken broth after cooking the mushrooms for added flavor.
Substitutions
- Replace heavy cream with half-and-half for a lighter sauce.
- Swap pork chops for chicken thighs or boneless chicken breasts if preferred.
- Use fresh thyme leaves instead of dried thyme for a more vibrant flavor.
- Substitute Dijon mustard with whole-grain mustard for a subtle texture difference.
Frequently Asked Questions
Can I use boneless pork chops?
Yes, boneless pork chops work well, but adjust the cooking time as they may cook faster.
Can I make the sauce ahead of time?
The sauce is best made fresh, but you can prepare the mushrooms and garlic ahead and refrigerate. Combine with cream and broth when ready to serve.
What sides go well with this dish?
Mashed potatoes, steamed rice, or roasted vegetables are excellent choices to pair with the creamy sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens too much.
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