Garlic Pork Chops in Creamy Mushroom Sauce
Tired of dry, boring pork chops? I get it. For years, I avoided them because they always turned out like shoe leather. It felt like a meal you just had to get through, not enjoy.
This recipe changes all of that.
We’re talking juicy, tender pork chops swimming in a rich, creamy mushroom sauce that’s packed with garlic. It looks fancy, but it’s so easy you can make it on a Tuesday night.
Let’s turn that dreaded weeknight dinner into something you’ll actually crave.
What You’ll Need
Here’s the simple shopping list for this dish. Nothing too crazy, I promise.
- Bone-in pork chops (about 1-inch thick)
- Salt and black pepper
- Olive oil
- Unsalted butter
- Baby bella mushrooms, sliced
- Garlic cloves, minced
- Chicken broth
- Heavy cream
- Fresh thyme sprigs
Pro Tips
I’ve made a lot of pork chops. Here are a few tricks I’ve learned that make a huge difference.
- Pat the Chops Dry: Use a paper towel to pat your pork chops completely dry before seasoning. A dry surface gets a much better, golden-brown sear.
- Don’t Crowd the Pan: Cook the pork chops in batches if you need to. Giving them space ensures they sear instead of steam.
- Use a Thermometer: The best way to avoid dry pork is to use an instant-read thermometer. Pull the chops from the pan when they hit 140-145°F. They’ll continue to cook a little as they rest.
- Scrape the Brown Bits: Those little brown bits stuck to the bottom of the pan after searing are pure flavor. Don’t waste them! They’ll mix into your sauce and make it amazing.
Tools You’ll Need
You don’t need a professional kitchen for this one.
- A large skillet (cast iron is great)
- Tongs
- Cutting board
- Knife
- Measuring cups and spoons
Substitutions and Variations
Don’t have something on the list? No problem. Cooking should be flexible.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Pork Chops | Boneless chops, chicken thighs | Adjust cook time |
| Heavy Cream | Half-and-half, coconut cream | Sauce will be lighter |
| Mushrooms | Shiitake, cremini, white button | Mix and match |
| Thyme | Rosemary, dried herbs | Use less if dried |
| Extras | Spinach, shallots, splash of wine | Add for more flavor |
Make-Ahead Tips
You can do a little prep to make dinner time even faster.
Slice your mushrooms and mince the garlic a day ahead. Just store them in separate airtight containers in the fridge.
How to Make Garlic Pork Chops in Creamy Mushroom Sauce
Step 1: Pat the pork chops dry with a paper towel. Season both sides generously with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-5 minutes per side, until golden brown. They don’t need to be cooked through yet.
Step 3: Remove the pork chops from the skillet and set them aside on a plate.
Step 4: Reduce the heat to medium. Add butter to the same skillet. Once melted, add the sliced mushrooms and cook until they are soft and browned, about 5-7 minutes.
Step 5: Add the minced garlic and fresh thyme to the skillet. Cook for about 1 minute until you can smell the garlic.
Step 6: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly.
Step 7: Stir in the heavy cream. Bring the sauce to a gentle simmer and let it thicken for 2-3 minutes. Season with salt and pepper to taste.
Step 8: Return the pork chops (and any juices from the plate) to the skillet. Spoon some of the sauce over them.
Step 9: Let everything simmer together for another 3-5 minutes, or until the pork chops are cooked through and the sauce has thickened to your liking.
Serving and Swaps
This dish is great on its own, but it’s even better with the right sides.
| Meal Pairings | Diet Swaps (Keto) | Efficiency Tips |
|---|---|---|
| Mashed Potatoes | Serve with cauliflower mash | Use pre-sliced mushrooms |
| Steamed Green Beans | Use a keto-friendly broth | Mince garlic in a press |
| Egg Noodles | Ensure cream is full-fat | Prep sides while chops sear |
| Crusty Bread | Skip any starchy sides | One-pan cleanup is fast |
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm the pork chops and sauce in a skillet over low heat. You can add a splash of broth or cream if the sauce is too thick.
FAQs
Q1. Can I use boneless pork chops?
Ans: Yes, you can. Boneless chops usually cook faster, so reduce the searing time and keep a close eye on the internal temperature to avoid overcooking.
Q2. My sauce isn’t thickening. What did I do wrong?
Ans: You didn’t do anything wrong! Just let it simmer a little longer on low heat. It will reduce and thicken up. If you’re in a hurry, you can mix a tiny bit of cornstarch with cold water and stir it in.
Q3. Can I make this dairy-free?
Ans: You can try using full-fat canned coconut cream instead of heavy cream. It will change the flavor a bit, but it can work. Also, use a dairy-free butter substitute or more olive oil.
Wrapping Up
See? You can make amazing pork chops at home without any stress. This recipe is a game-changer for weeknight meals.
Give it a try and let me know how it goes in the comments below. I’d love to hear if you made any changes or have any questions
