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Creamy Mushroom Pork Chops - A Cozy, Flavor-Packed Dinner

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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), or boneless chops of similar thickness
  • 2 tablespoons olive oil, plus more as needed
  • 2 tablespoons butter
  • 10 ounces cremini or baby bella mushrooms, sliced
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup dry white wine (optional) or extra broth
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thicker sauce)
  • Kosher salt and freshly ground black pepper
  • Chopped fresh parsley, for garnish (optional)

Method
 

  1. Season the pork: Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
  2. Sear the chops: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear 3–4 minutes per side until golden brown. Transfer to a plate. They don’t need to be fully cooked yet.
  3. Sauté the mushrooms: Reduce heat to medium. Add butter to the skillet. Once melted, add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and most of the moisture has evaporated, about 5–7 minutes.
  4. Add onions and garlic: Stir in the onion and cook 3–4 minutes until soft. Add the garlic and cook 30 seconds until fragrant.
  5. Deglaze: Pour in the white wine (or a splash of broth). Scrape up the browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Build the sauce: Stir in Dijon, thyme, and chicken broth. Simmer 3–4 minutes to concentrate flavor.
  7. Add cream: Lower the heat and pour in the cream. Stir gently and bring to a gentle simmer. Taste and adjust salt and pepper.
  8. Thicken if needed: If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until it reaches your desired consistency.
  9. Finish the pork: Return the chops and any juices to the skillet. Nestle them into the sauce. Cover and simmer on low for 5–8 minutes, or until the pork reaches 145°F in the thickest part.
  10. Rest and serve: Remove from heat and let rest 3 minutes. Spoon sauce over the chops, garnish with parsley, and serve warm.