Pork Chops with Creamy Mushroom Sauce
Pork Chops with Creamy Mushroom Sauce are juicy pan seared pork chops topped with a creamy bourbon mushroom sauce. It’s ready in 30 minutes!
I’m taking a break from thinking about all things Thanksgiving to bring you a quick and easy dinner option. 30-minute meals are lifesavers, especially during these crazy busy holiday months, so this has meal has got you covered. 🙂
Pork chops are something that I used to forget about, but now these Pork Chops with Creamy Mushroom Sauce are in the permanent rotation. My kid’s eyes literally light up when they hear we’re having pork chops for dinner.
Pork chops are a great weeknight option because they cook up so quickly, they’re very versatile, and they’re something the whole family loves.
These skillet pork chops were inspired by a pork chop dish my mom used to make. She served the chops with a sauce made from condensed cream of mushroom soup, and it was one of my favorite meals growing up.
This creamy mushroom sauce is made completely from scratch, and includes bourbon for a lovely layer of flavor, lots of mushrooms and a splash of heavy cream to give the sauce a bit of richness.
How to make Pork Chops with Creamy Mushroom Sauce
To make this a 30-minute meal, get your side dish prepped and cooking first, then prep your ingredients.
- Pan sear the pork chops: Dredge the pork chops in flour and pan sear them for about 2 minutes per side until golden brown, then set them on a plate until the sauce is done. We’re not cooking them through here — we’re just getting a nice golden brown crust on them.
- Cook the shallots, garlic and mushrooms: Add more olive oil as needed followed by the shallots, garlic and mushrooms. Sauté them until the mushrooms are softened and the liquid has evaporated.
- Deglaze the pan and reduce the sauce: Add the bourbon to the pan and scrape up all those brown bits from the bottom. Continue to cook until the bourbon has been reduced to a few tablespoons, then add your chicken stock and reduce that down to half.
- Finish cooking the pork chops. Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. Adjust the seasoning as necessary and remove from heat.
These skillet pork chops make a special weeknight meal, and it’s hard to believe something this good requires minimal effort. 30-minute meals don’t have to be boring!
These pork chops definitely make meal time exciting, and it’s awfully nice to find a quick meal that everybody in the house loves. 🙂
Recipe notes:
- The bourbon adds a layer of flavor, and while it’s not totally pronounced, you can definitely taste it if you know what you’re looking for. You can substitute the bourbon for white wine, brandy or sherry, or omit the alcohol altogether and just use the chicken stock.
- Make sure to get your side dish going first, then prep your ingredients to ensure that this is a 30-minute meal.
- The bourbon may be substituted with white wine, brandy or sherry, or omit the alcohol altogether and just use the chicken stock.
- 2 tablespoons of cream adds just enough richness to the sauce and keeps this meal healthier. Feel free to add more if you prefer.
- If you prefer your sauce a little thinner, start off with 1 teaspoon of cornstarch and add the rest if needed.
Additional pork chop recipes:
- Honey garlic pork chops by Cafe Delites
- Grilled pork chops
- Oven baked pork chops
Serve this recipe with the following sides:
Pork Chops with Creamy Mushroom Sauce
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1½ pounds pork loin chops seasoned with salt and pepper
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces mushrooms stemmed and sliced
- 1 medium shallot peeled and chopped
- 1 clove garlic minced
- ½ cup bourbon*
- 1 cup low sodium chicken stock
- 1 teaspoon fresh lemon juice
- 2 tablespoons heavy cream*
- 1½ teaspoons cornstarch mixed with 1 teaspoon water until smooth*
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan. If all of the chops can't fit in the pan at once without overcrowding it, cook in batches. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are softened and the liquid has evaporated, adding more oil to the pan if it becomes dry.
- Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.
- Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. Adjust the seasoning as necessary and remove from heat.
- Serve and enjoy!
Notes
- The bourbon adds a layer of flavor, and while it's not totally pronounced, you can definitely taste it if you know what you're looking for. You can substitute the bourbon for white wine, brandy or sherry, or omit the alcohol altogether and just use the chicken stock.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
60 Comments on “Pork Chops with Creamy Mushroom Sauce”
Oh my gosh, forgetting about food is basically the story of my life. I always “forgot” about certain ingredients or dishes for what seems like years and then I’m all like “oh yeah, I haven’t made pork chops since 2010”. Ha. These looks amazing, Marcie. I always think of pork chops in the Fall. And well, I think of bourbon all the time. 🙂
I forget about recipes on my own blog! It’s pretty bad. haha Thanks, Liz, and bourbon makes most everything better!
Am trying these today. Suggested the recipe to a friend. She made them two days ago and raved about it.
Oh, and I love the last sentence of your post!!
I hope you enjoyed them Pat!
what a gorgeous dish! it’s hard to believe it only takes 30 minutes
Thank you, Heather! I love pork chops because they cook up so fast! 🙂
Dear Marcie, these pork chops look superb! I love the sauce and all the flavorings…what a fantastic family meal. Such a comforting dish. xo, Catherine
Thank you, Catherine! 🙂
These pork chops sound amazing Marcie – I’m drooling over that bourbon mushroom sauce!
Thank you, Rachel, and I just might double the sauce part next time! 🙂
You totally had me at Bourbon, Marcie… Not to sound like a lush, but I didn’t name my house SuBourbon Country Cottage for nothin’! 😉 These chops look and sound ridiculously delicious! I am a big fan of pork chops, but that creamy bourbon mushroom sauce is totally screaming my name.. and making me drool! SO YUMM! Cheers, girlfriend and thanks for the belly rumbles!! <3
Sounds like we’ve got us a bourbon fan! haha Thanks, Cheyanne, and I’m glad you approve! 🙂
These look insanely good! WAY better than with cream of mushroom soup 🙂
haha…thanks, Ashley! 🙂
You had me at bourbon mushroom sauce! These pork chops look fantastic, Marcie! I love making pork chops but always struggle with new ideas. This looks just perfect! So hearty and comforting!
I hear you on trying to find new ideas. Everyone likes mushrooms, so this was definitely the way to go! Thanks, Gayle! 🙂
Oh my goodness, Marcie! These pork chops look lip-smackingly delicious and my mouth is watering over that creamy mushroom sauce! I always forget about pork chops too even though my husband and son go nuts for them every time. I can’t wait to try your version, it sounds sensational!
Thank you, Kelly! Every time I make pork chops the kids especially are excited, so I make them about once a week. I’ll keep making these until they wear out their welcome. haha
This gravy is UNREAL. I want it on everything!!
Haha…thank you, Medha!
A bourbon sauce you say??? Yup, this would go over very well at our house! And you know I’ll be serving with the farro 🙂
Farro was made for this sauce! haha Thanks, Ashley!
You are way ahead of me with Thanksgiving! I’ve hardly spend any time thinking about it yet but I probably should get on that! My husband loves pork chops but I never cook them for him. He also loves mushrooms, so maybe I should surprise him with this recipe!
I’m doing so much in advance for Thanksgiving to make it easier…I love Thanksgiving and hate the thought of it stressing me out. haha This sounds like your husband’s kind of meal!
These pork chops look amazing! And that bourbon mushroom sauce? Sounds wonderful! I need to make this asap!
Thank you, Kelly — I hope you get to try them! 🙂
We haven’t eaten pork chops in years because I have this tendency to cook them until they are tough as a shoe…but I should definitely give them another try because these look amazing and that sauce sounds unreal!
Oh boy, I’ve made pork chops that were tough as shoes too! It’s easy to do, but I try not to keep them in the pan more than a couple of minutes after searing on both sides, and an Instaread thermometer really helps when in doubt. If I overcook them, I really hear about it! lol
That bourbon mushroom sauce is absolutely KILLING me! These chops seriously look so perfect, Marcie! I need to make these dinner tonight!!
Thanks, Sarah! I could’ve made a meal out of the sauce alone! 🙂
I love everything about this dish! The sauce looks SO good, especially with the pop of flavor from the bourbon. I love that you added mushrooms. Your photos of these pork chops are gorgeous, Marcie!
Thank you so much, Kristine, and I hope you have a great weekend! 🙂
I love finding great 30 minute meals like this one! Those chops looks super duper delicious and I can’t wait to try it. 🙂
Thanks so much, Tina — I appreciate the nice comment! 🙂
These pork chops look and sound delicious, Marcie. –Bourbon mushroom sauce looks so rich and classic.
Thank you, Anu! The sauce was my favorite part. ?
These pork chops sound amazing! I’m all over a meal that only take 30 minutes to prepare!
Thank you, Jen!
I need to make these pork chops for my parents asap! I remember as a kid eating dry pork chops. My poor mom tried, but she would always over cook them. This bourbon sauce sounds so good and delicious!! Great job!
I’ve had many dry pork chops — some growing up and some I’ve made myself, sadly. ?. I know not to cook them very long now, and I love how fast they cook so they’re on the table quicker! Thanks, Cyndi!
Dang Marcie, you totally outdid yourself this time. My favorite meat—–and the sauce—superb! Oh yeah and quick too. The beat goes on. Lol.
Thank you, Carol!
I’m currently in the stage of forgetting all about pork chops, so this was a very necessary reminder! I’m craving these Marcie! That sauce looks amazing, and I’m loving how quick this meal comes together!
Isn’t it funny how we forget about certain things? Thanks, Alyssa, and I hope you’re having a great week!
I’m going to make this sauce for some grilled Bison sirloin stakes. They are so low in fat they need something extra and I think this sauce with the mushrooms would be great.
This sauce would be great on those bison steaks Jim! I do enjoy bison as well.
Just wanted to thank you for this delicious recipe. Just about to make it- it’s one of our favorites. We make it nearly every time we have pork chops. 🙂
I’m glad to hear that you enjoy this recipe — it’s one of our favorites too! 🙂