These tasty pork chops are cooked to perfection and smothered in a rich garlic mushroom sauce. It’s a great way to make dinner feel special without too much fuss!
I can’t resist the balance of juicy pork and creamy sauce—it’s like a hug on a plate! Serve it with rice or mashed potatoes to soak up all that goodness. Yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are the best because they stay juicy, but you can also use boneless chops. Just adjust cooking time; they’ll cook faster!
Mushrooms: I love using cremini mushrooms for their rich flavor. If you can’t find them, feel free to substitute with button mushrooms or even shiitakes for a different twist.
White Wine: It adds a nice depth to the sauce! If you’re not into wine, just use more chicken broth. That will keep the sauce tasty without the alcohol.
Chicken Broth: Low sodium is a good choice for controlling salt levels, but homemade stock would be even better if you have it on hand!
Butter: I use unsalted butter for more control over seasoning, but if you only have salted butter, just cut back on the added salt elsewhere.
How Do You Get Juicy Pork Chops Every Time?
The key to juicy pork chops is all in the searing and cooking time. Here’s what you need to do:
- Start with pork at room temperature. Let them sit out for about 30 minutes before cooking.
- Make sure the skillet is hot before adding the chops. A good sear will lock in flavors!
- Don’t overcrowd the pan! If you have a lot of chops, work in batches to get that perfect golden-brown crust.
- Use a meat thermometer to check doneness. Pork is perfect at 145°F (63°C); this keeps it juicy without being undercooked.
Pork Chops in Garlic Mushroom Sauce
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
For the Sauce:
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup yellow onion, finely chopped
- 1/3 cup dry white wine (optional; substitute with extra broth if preferred)
- 1 cup low sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons all-purpose flour (for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes in total—10 minutes for prep and 20 minutes for cooking. It’s quick enough for a weeknight dinner, yet flavorful enough for a special occasion!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them get a nice sear! Season both sides generously with salt and black pepper.
2. Sear the Pork Chops:
In a large skillet over medium-high heat, heat the olive oil. Add the pork chops and sear them for about 4-5 minutes on each side until they are golden brown. Once done, remove them from the skillet and place them on a plate. Cover the chops loosely with foil to keep them warm.
3. Make the Mushroom Sauce:
Turn the heat down to medium and add 1 tablespoon of butter to the skillet. Next, add the sliced mushrooms and sauté for about 5-6 minutes until they become golden and tender.
4. Add Onions and Garlic:
Add the chopped onions to the skillet and cook until they are translucent, which should take about 2-3 minutes. Then, stir in the minced garlic and cook for another 30 seconds until it becomes fragrant.
5. Deglaze the Pan:
Pour in the white wine (if using) and scrape the bottom of the pan to loosen any tasty browned bits stuck to it. Let the wine simmer for about 2-3 minutes until it reduces by half.
6. Mix in Broth and Seasonings:
Add the chicken broth, Worcestershire sauce, and Dijon mustard to the skillet. Stir everything together to combine all those wonderful flavors.
7. Thicken the Sauce:
In a small bowl, mix the flour with the remaining 2 tablespoons of softened butter to create a paste (this is called beurre manié). Whisk this mixture into the sauce to thicken it. Allow it to simmer for another 3-5 minutes until it starts to thicken up nicely.
8. Cook the Chops in the Sauce:
Return the seared pork chops to the skillet, spooning some of the sauce over the top. Lower the heat, cover, and cook for another 5-7 minutes until the internal temperature reaches 145°F (63°C).
9. Serve and Enjoy:
Once cooked, taste the sauce and adjust seasoning if needed. Sprinkle fresh parsley on top and serve the pork chops right away, generously drizzled with the creamy garlic mushroom sauce.
Enjoy your flavorful, tender pork chops with that deliciously creamy garlic mushroom sauce!
Can I Use Boneless Pork Chops Instead?
Yes, you can absolutely use boneless pork chops! Just be aware that they will cook faster, so keep an eye on the cooking time to avoid drying them out.
What If I Don’t Have White Wine?
No problem! If you don’t want to use white wine, simply substitute it with an equal amount of chicken broth. This will still keep your sauce rich and flavorful.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth to keep it moist!
Can I Freeze This Dish?
Yes, you can freeze the pork chops in the sauce! Just let everything cool completely, then transfer to a freezer-safe container. It should last for up to 3 months. Thaw in the fridge overnight before reheating.
