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Creamy Mushroom Pork Chop - Comforting, Saucy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bone-in pork chops (about 1-inch thick; 8–10 oz each)
  • Kosher salt and black pepper, to season
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 10–12 ounces cremini or button mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/2 cup chicken broth (low-sodium)
  • 1/2 cup heavy cream (or half-and-half for lighter sauce)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
  • Fresh parsley, chopped, for garnish
  • Cooked mashed potatoes, rice, or egg noodles, for serving

Method
 

  1. Pat the pork chops dry and season well. Use paper towels to dry both sides. Sprinkle generously with salt and pepper. Dry meat browns better and gives you that golden crust.
  2. Heat the pan. Set a large skillet over medium-high heat. Add olive oil and let it shimmer. You want a hot surface before the chops go in.
  3. Sear the pork chops. Lay chops in the pan without crowding. Sear 3–4 minutes per side until deeply browned. Transfer to a plate. They will finish cooking in the sauce.
  4. Lower heat and add butter. Reduce to medium. Melt the butter in the same skillet, scraping up any browned bits with a wooden spoon.
  5. Cook the mushrooms. Add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, 6–8 minutes until they release moisture and turn golden. Don’t stir too often; let them color.
  6. Soften the aromatics. Stir in the onion. Cook 3–4 minutes until translucent. Add garlic and thyme; cook 30 seconds until fragrant.
  7. Build the sauce base. Stir in Dijon and Worcestershire. Pour in chicken broth, scraping the pan to release fond. Simmer 2 minutes to reduce slightly.
  8. Add the cream. Lower the heat and stir in the heavy cream. Simmer gently 2–3 minutes. If you prefer a thicker sauce, whisk in the cornstarch slurry and cook 1 more minute until glossy.
  9. Return the chops. Nestle the pork back into the pan with any juices. Spoon sauce over the top. Simmer on low 3–6 minutes, depending on thickness, until the pork reaches 145°F (63°C) in the center.
  10. Rest and finish. Turn off the heat. Let the chops rest in the sauce for 3 minutes. Taste and adjust salt and pepper. Sprinkle with chopped parsley.
  11. Serve. Plate the chops with plenty of mushroom sauce over mashed potatoes, rice, or buttered noodles. Spoon extra sauce over everything.