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!
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.