These pork chops are juicy and covered in a tasty garlic mushroom sauce. With just a few ingredients, you’ll have a meal that’s full of flavor in no time!
Cooking these chops always brings a smile to my face. The aroma of garlic and mushrooms fills the kitchen, making everyone wander in, hoping for a taste! 🍽️
I love serving them with some fluffy mashed potatoes to soak up all that delicious sauce. It’s a cozy dinner everyone can enjoy without much fuss!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor, but you can use boneless chops instead. Just reduce cooking time slightly for best results. I find that thick chops hold the juices better, keeping them tender.
Mushrooms: Cremini mushrooms have a deeper flavor, but white mushrooms are great too. If you’re feeling adventurous, you could even use shiitake or portobello mushrooms for a heartier taste.
Garlic: It’s best to use fresh garlic for this recipe. If you don’t have any, garlic powder can work (1/8 teaspoon per clove), but it won’t give the same punch. I love how garlic really enhances the sauce’s flavor!
Heavy Cream: For a lighter version, you can substitute half-and-half or even coconut milk, but that may alter the taste a little. If you want non-dairy, try oat cream or almond cream—both work nicely!
How Do You Get Perfectly Cooked Pork Chops?
Cooking pork chops can be tricky, but with a few tips, it’s easy to get them just right! Start by drying the chops well with paper towels. This helps them brown nicely. Season generously with salt and pepper for great flavor.
- Heat your skillet well before adding the oil to get a crisp sear.
- Don’t overcrowd the skillet; cook in batches if needed. This prevents steaming and keeps that beautiful golden color.
- Use a meat thermometer to check for doneness; 145°F (63°C) is perfect.
- Let the chops rest after cooking for juicy results!
Pork Chops in Garlic Mushroom Sauce
Ingredients You’ll Need:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- Fresh rosemary sprigs, for garnish
- Green beans or other vegetable, to serve (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 20 minutes of cooking time. In total, you can expect to spend around 30 minutes getting this delicious meal ready!
Step-by-Step Instructions:
1. Preparing the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them to brown nicely. Season both sides generously with salt and pepper. Don’t skip this step—seasoning adds so much flavor!
2. Cooking the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, carefully add the pork chops. Cook them for about 4-5 minutes on each side, or until they’re nicely browned and cooked through (aim for an internal temperature of 145°F/63°C). Once cooked, remove the chops from the skillet and set them aside, loosely tented with foil to keep warm.
3. Sautéing the Mushrooms:
Now, lower the heat to medium and add the butter to the same skillet. Once it’s melted, toss in the sliced mushrooms. Stir occasionally and cook until they turn golden and their moisture evaporates—this should take about 5-7 minutes.
4. Adding Garlic and Thyme:
Next, add the minced garlic and thyme to the skillet with the mushrooms. Stir everything together and cook for about 1 minute until you can smell that lovely aroma wafting through your kitchen.
5. Making the Sauce:
Pour in the chicken broth and be sure to scrape the bottom of the pan. This loosens those tasty browned bits that add flavor. Let this simmer until it reduces by half, which should take about 3-4 minutes.
6. Creamy Finish:
Now, stir in the heavy cream and the Dijon mustard if you’re using it. Allow the sauce to gently simmer until thickened, which will take another 3-5 minutes. Give it a taste and adjust with salt and pepper as needed.
7. Bringing It All Together:
Return the pork chops to the skillet. Spoon that delicious mushroom sauce over them and let everything simmer together for 1-2 more minutes to ensure the chops are warmed through.
8. Garnishing and Serving:
Finally, garnish with fresh rosemary sprigs and serve immediately. Pair your pork chops with some steamed green beans or your favorite vegetable to make a delightful meal!
Enjoy your juicy pork chops smothered in luscious garlic mushroom sauce!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops can also be used. Just keep in mind that they will cook faster, so adjust your cooking time to about 3-4 minutes per side or until they reach an internal temperature of 145°F (63°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, half-and-half works well. You can also use coconut cream or a dairy-free cream substitute if desired. Keep in mind that these alternatives might slightly change the flavor and texture of the sauce.
How Do I Store Leftovers?
Store any leftover pork chops and sauce in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove over low heat or in the microwave, stirring occasionally to maintain moisture.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to add vegetables like spinach, broccoli, or bell peppers alongside the mushrooms for added nutrition and flavor. Just be sure to adjust the cooking time so everything is cooked perfectly!
