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. 🙂
- 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:
Serve this recipe with the following sides:
- 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*
- 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!
- 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.
Amount Per Serving: Calories: 627Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 151mgSodium: 577mgCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 49g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.