Creamy Mushroom Pork Chops

Cast iron skillet with pork chops in creamy mushroom sauce.

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A savory, pork chop dinner featuring a rich and creamy mushroom gravy. This low-effort recipe uses simple pantry staples and a quick deglazing technique for a high-flavor meal that's ready in just half an hour.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 376kcal

Author: Nora from Savory Nothings

Ingredients

4-6 pork chops
garlic herb seasoning to taste; OR salt, pepper, dried herbs & garlic powder
1 tablespoon olive oil
1 (8-oz) package sliced mushrooms
3 cloves garlic peeled and crushed
2 tablespoons butter
1 tablespoon flour
1 cup chicken broth
½ cup heavy cream
1 teaspoon cornstarch
fresh chopped parsley optional, for serving

Instructions

Season pork chops: 
Lightly pound the pork chops for extra-tender results (Note 1). Generously season the pork chops with your seasoning.  
4-6 pork chops, garlic herb seasoning
Sear pork chops:
 Heat a large skillet (Note 2) over medium-high heat. One hot, add the oil and sear the pork chops until they are golden on the outside and just done on the inside (work in batches if needed.)   Remove from the skillet and set aside on a plate.
1 tablespoon olive oil
Sauté the mushrooms: 
To the same skillet, add the mushrooms. Sauté over medium to medium-high heat until golden-tender, about 6 minutes (Note 3). Stir in the crushed garlic and cook for 2-3 minutes, until lightly golden and fragrant.
1 (8-oz) package sliced mushrooms, 3 cloves garlic
Make the roux:
 Reduce the heat to medium-low. Stir in the butter until melted, then sprinkle the flour over the mushrooms and stir until no more dry flour is visible.
2 tablespoons butter, 1 tablespoon flour
Start the sauce: 
Gradually stir the chicken broth into the skillet until no lumps remain. Simmer over medium to medium-high heat until slightly thickened, about 2-3 minutes.
1 cup chicken broth
Add cream: 
Reduce the heat to low. Whisk the cream and cornstarch together until smooth, then stir into the mushroom sauce until smooth.
½ cup heavy cream, 1 teaspoon cornstarch
Warm through: 
Nestle the pork chops into the sauce and gently simmer on the stove until everything is heated through (Note 4). Spoon the sauce over the pork chops and serve with cracked black pepper and chopped parsley, if you like.
fresh chopped parsley

Notes

Note 1: Use the flat side of a meat mallet or with a rolling pin. Do not flatten them much, just tenderize.
Note 2: This recipe works best in a large skillet that holds all your pork chops (it's fine if they are snug, you can sear them in batches). Cast iron sears the pork most efficiently, but nonstick or stainless work, too.
Note 3: When you toss the mushrooms into the pan after the pork, resist the urge to stir them constantly. Let them sit for a few minutes so they can actually brown.
Note 4: Do not boil at this point, only simmer very gently! Otherwise, the sauce could split.

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