Juicy, pan seared Pork Chops with Creamy Mushroom Sauce are a restaurant quality dinner that’s easy enough for busy weeknights and elegant enough for entertaining! There’s minimal prep involved and they’re on the table in about 30 minutes!

Pork chops with creamy mushroom sauce in pan

It doesn’t matter if it’s a busy weeknight or a leisurely weekend, I’m always on the lookout for quick and easy dinner recipes that I can get on the table in 30 minutes or less.

Pork chops are always a great option because they cook up so quickly, they’re very versatile, and they’re something the whole family loves.

I make my air fryer pork chops and oven baked pork chops often, but of course it’s always great to change things up.

These Pork Chops with Creamy Mushroom Sauce immediately became a family favorite. This dish feels elegant and fancy, but it’s super simple to prepare.

This recipe was inspired by a dish my mom used to make.  It consisted of pan seared pork chops with a sauce made from condensed cream of mushroom soup, and it was one of my favorite meals growing up.

The creamy mushroom sauce in this recipe is made completely from scratch and it’s nearly effortless to boot.

Dinner just doesn’t easier or better than this. 🙂

Mushroom pork chops on a serving platter

Why you’ll love this recipe:

  • These mushroom pork chops are pan seared until golden brown and juicy, then smothered with a luxurious bourbon cream sauce.
  • This is a restaurant quality dish that takes just 10 minutes of prep and it’s ready in 30 minutes.
  • The sauce can be customized with your favorite broth or alcohol.
  • This recipe is gluten-free, and may be served with your favorite side(s) for a complete meal. Be sure and see the serving suggestions below!

Recipe ingredients

Pan seared pork chops with mushroom sauce ingredients

Ingredient notes:

  • Pork chops. This recipe calls for 1 – 1 1/2″ thick bone-in pork chops, but boneless pork chops or thinner chops work as well. Thinner chops will cook very quickly, so be sure to check the temperature early on to prevent them from overcooking.
  • Mushrooms. I used cremini mushrooms, but any variety works in this mushroom sauce.
  • Aromatics. Shallot and garlic are added to provide a layer of flavor to the sauce. If you don’t have shallot on hand, you can use small diced yellow onion or omit it entirely.
  • Bourbon. The flavor of bourbon works so well with the pork, mushrooms and cream, but it may be substituted with your favorite alcohol such as white wine, sherry or brandy. If you prefer not to cook with alcohol, substitute it with the same amount of chicken broth.
  • Chicken stock. Use your favorite variety of chicken stock, or sub with vegetable stock if you don’t have any on hand.
  • Cream. A half a cup of heavy cream (or heavy whipping cream) creates a sauce that is rich and luxurious.
  • Thyme. Fresh thyme adds another layer of flavor. It may be substituted with your favorite herbs such as rosemary, parsley or chives, or omitted altogether.

How to make pan seared pork chops

There’s just 10 minutes of prep involved for these delicious mushroom pork chops, and the recipe goes very quickly from there.

The chops are pan seared, then the mushroom cream sauce is prepared in the same pan.

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. Cooking time will vary based on the thickness and whether your pork chops are boneless or bone-in.

See the recipe card below for full instructions.

How to make pan seared pork chops with mushroom sauce
  1. Season the pork chops on both sides with salt and pepper.
  2. Pan sear the pork chops until a meat thermometer inserted into the thickest part of the chop registers 145 degrees. Remove from heat.
  3. Sauté the mushrooms, shallot and garlic until softened.
  4. Add the bourbon and chicken stock to the mushrooms and reduce by half, scraping up the brown bits from the pan.
  5. Add the cream and cook until the sauce reaches the desired thickness.
  6. Add the pork chops and accumulated juices back to the pan and smother with the sauce.
Mushroom pork chops in a skillet

FAQs

What is the secret to making tender pork chops?

Pork chops are very lean and cook very quickly, so it’s important to keep a close eye on them and check the temperature with a meat thermometer often.

These pan seared pork chops are seared in a skillet on the stove top on both sides until a golden brown crust is formed. From there, continue cooking and flipping until a meat thermometer is inserted into the thickest part of the chop and it registers at 145 degrees.

Is it ok if pork is a little pink?

The perfect temperature for pork is 145 degrees. This temperature will result in a tender, juicy pork chop that is a little pink inside, and it’s totally safe to eat.

What is mushroom cream sauce made out of?

This mushroom cream sauce includes shallot, garlic, bourbon, chicken stock, heavy cream and fresh thyme.

It can be customized with your favorite variety of mushrooms, aromatics and herbs. The bourbon may be substituted with your favorite alcohol such as white wine, brandy or sherry, or simply substitute it with additional chicken stock if you prefer not to cook with alcohol.

What does adding alcohol to sauce do?

Alcohol adds another layer of flavor to sauce. Typically the alcohol is reduced by half, which results in a deep, rich depth of flavor.

Pan seared pork chops with creamy mushroom sauce on a platter

Serving suggestions

These pork chops with mushroom cream sauce are very versatile and can be served up with your favorite side dishes.

Recipe 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. Cooking time will vary based on the thickness and whether your pork chops are boneless or bone-in.
  • 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.
Pork chop on a plate with mushroom cream sauce

More easy dinner recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Pork chops with creamy mushroom sauce in pan

Pork Chops with Creamy Mushroom Sauce

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 0 minutes
Total Time: 30 minutes
Pork Chops with Creamy Mushroom Sauce are juicy pan seared pork chops smothered in a luscious mushroom cream sauce! It's easy to make and it comes together in about 30 minutes!
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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.

Course: Main Dishes
Cuisine: American
Author: Marcie
Keyword: pan seared pork chops, pork chops with mushroom sauce, skillet pork chops
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

 **This recipe was originally published in November 2015. The recipe has been simplified with fewer ingredients, the photos have been updated, and the text has been modified to include more recipe information.

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