Description
This recipe for Creamy Mushroom Pork Chops features tender pork chops seared to perfection and simmered in a rich, creamy mushroom sauce made with garlic, butter, and a touch of cream. The sauce is thickened with a roux and cornstarch for a luscious texture, making it a comforting and flavorful meal that’s perfect for any weeknight dinner.
Ingredients
Scale
Protein and Seasoning
- 4-6 pork chops
- Garlic herb seasoning (to taste; or salt, pepper, dried herbs & garlic powder)
For Cooking and Sauce
- 1 tablespoon olive oil
- 1 (8-oz) package sliced mushrooms
- 3 cloves garlic, peeled and crushed
- 2 tablespoons butter
- 1 tablespoon all-purpose 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 to ensure they become extra tender. Generously season them with your choice of garlic herb seasoning or a mix of salt, pepper, dried herbs, and garlic powder.
- Sear pork chops: Heat a large skillet over medium-high heat. Add the olive oil once hot, then sear the pork chops until golden brown on the outside and cooked through on the inside. Work in batches if necessary to avoid overcrowding. Remove the chops from the skillet and set aside on a plate.
- Sauté the mushrooms: Using the same skillet, add the sliced mushrooms and sauté over medium to medium-high heat until they become golden and tender, about 6 minutes. Stir in the crushed garlic and cook for an additional 2-3 minutes until fragrant and lightly golden.
- Make the roux: Reduce the heat to medium-low and stir in the butter until melted. Sprinkle the flour over the mushrooms and stir continuously until the flour is fully incorporated and no dry flour remains.
- Start the sauce: Gradually add the chicken broth to the skillet while stirring to avoid lumps. Simmer the mixture over medium to medium-high heat for 2-3 minutes until the sauce slightly thickens.
- Add cream: Lower the heat to low. Whisk together the heavy cream and cornstarch until smooth, then stir the mixture into the mushroom sauce until fully blended and smooth.
- Warm through: Nestle the seared pork chops back into the sauce. Gently simmer everything on the stovetop until the pork chops are fully warmed and coated with the creamy mushroom sauce. Serve garnished with freshly cracked black pepper and chopped parsley, if desired.
Notes
- Lightly pounding the pork chops before seasoning helps tenderize the meat for a more enjoyable texture.
- A large skillet is preferred for even searing and sufficient space to sauté mushrooms without overcrowding.
- Make sure mushrooms are cooked until golden and tender to bring out their best flavor before adding garlic.
- Simmering pork chops in the sauce at the end ensures they are juicy and flavorful without overcooking.
