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!

pork chops with creamy mushroom sauce in skillet

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.

close up of skillet pork chops

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.

overhead shot of skillet pork chops with creamy mushroom sauce

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.

overhead close up of skillet pork chops

Additional pork chop recipes:

Serve this recipe with the following sides:

pork chops with creamy mushroom sauce in skillet

Pork Chops with Mushroom Cream Sauce

Pork Chops with Mushroom Cream Sauce are juicy pan seared pork chops topped with a spiked bourbon mushroom cream sauce! It's easy to make and comes together in about 30 minutes!
0
reviews

Leave a Review »

Ingredients

  • 2 tablespoons olive oil
  • 4 bone-in pork chops 1 - 1 1/2" thick
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 16 ounces mushrooms stemmed and sliced
  • 1 medium shallot peeled and chopped; about 1/4 cup
  • 2 cloves garlic minced
  • ½ cup bourbon* may sub with additional chicken stock
  • 1/2 cup low sodium chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • freshly chopped parsley for garnish optional

Instructions 

  • Blot the pork chops dry, trim the fat as needed and season with salt and pepper.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook for 2-3 minutes per side or until golden brown and the chops release easily from the pan. Continue cooking, flipping the pork as needed, until the internal temperature reaches 145 degrees. Remove from heat, set aside on a plate and cover loosely with foil to keep warm.
  • If there is any fat in the pan from the pork, use it to cook the mushrooms. If not, heat an additional tablespoon of olive oil in the pan over medium. Add the mushrooms and cook for about 3 minutes until they begin to release their liquid, then add the shallots and cook for about 2 minutes more. Add the garlic and cook for 30 seconds longer or until the mushroom liquid has completely evaporated. Add additional oil to the pan if it becomes dry.
  • Add the bourbon and chicken stock to the mushroom mixture and scrape up the brown bits from the bottom and sides of the pan. Simmer and reduce by half about 5-7 minutes. Add the cream and thyme, and cook for 2-3 more minutes until the sauce has reached the desired consistency. Season with salt and pepper, to taste.
  • Add the pork chops back to the pan with the accumulated juices and coat with the mushroom cream sauce. Garnish with freshly chopped parsley if desired and enjoy!

Notes

  • Pro tip:  Bone-in pork chops have more flavor and are less apt to become dry.  Boneless pork chops may be used if you prefer.
  • Allow the pork chops to come to room temperature for 30 - 60 minutes as they'll cook more evenly. 
  • 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 substitute it with additional chicken stock.
  • Store leftover pork chops with mushroom cream sauce in the refrigerator for up to 3 days.

Nutrition

Serving: 1pork chop, Calories: 558kcal, Carbohydrates: 7g, Protein: 40g, Fat: 34g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 151mg, Sodium: 408mg, Potassium: 1031mg, Fiber: 2g, Sugar: 4g, Vitamin A: 496IU, Vitamin C: 5mg, Calcium: 66mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!