Name: Creamy Mushroom Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless pork chops ½” thick; ¾ tsp salt; ¼ tsp black pepper; ½ tsp paprika; 3 Tbsp unsalted butter divided; 2 tsp olive oil; 8 oz mushrooms sliced; ½ medium onion finely chopped; 2 garlic cloves minced; 1 Tbsp flour; 1 tsp hot sauce; 1½ cups chicken broth; ⅓ cup heavy whipping cream; 1 Tbsp parsley optional garnish

Looking for a quick and comforting dinner that’s packed with flavor?

These Creamy Mushroom Pork Chops are golden seared, then simmered in a savory mushroom-onion sauce enriched with cream and garlic.

Whether you’re serving them with mashed potatoes or crusty bread, this skillet meal turns a simple pork chop into something spectacular—with just one pan and less than 45 minutes from start to finish.

Why You’ll Love This Recipe

Rich, creamy sauce – Perfectly coats every bite

One-pan convenience – Less cleanup, more flavor

Weeknight friendly – Ready in under 45 minutes

Tender and juicy pork chops – Never dry or overcooked

Customizable spice level – Adjust hot sauce to taste

Impressive enough for guests – But easy enough for weeknights

What You’ll Need (Ingredient Highlights)

Here’s what makes these pork chops so irresistible:

Boneless Pork Chops – About ½” thick for quick, even cooking

Salt, Pepper & Paprika – Simple seasoning to bring out flavor

Butter & Olive Oil – For searing and creating a rich sauce base

Mushrooms – White or brown varieties add savory umami

Onions & Garlic – For depth and aromatic flavor

Flour – Thickens the creamy sauce

Hot Sauce – Adds subtle heat and balance

Chicken Broth & Cream – Build the luxurious sauce

Fresh Parsley – Optional garnish for freshness and color

Pro Tips Before You Start

Use room temperature pork chops – Helps them sear evenly

Don’t overcrowd the pan – Ensures a proper golden crust

Sear, then simmer – Locks in juices while infusing flavor

Deglaze with broth – Scrape up browned bits for extra taste

Simmer gently – Avoid boiling to keep the sauce silky

How to Make Creamy Mushroom Pork Chops

Step 1 – Season and Sear

Pat the 4 boneless pork chops dry with paper towels, then season both sides with:

¾ tsp salt

¼ tsp black pepper

½ tsp paprika

In a large skillet, heat 1 tablespoon butter and 2 teaspoons olive oil over medium-high heat.

When hot, add the pork chops and sear 3–4 minutes per side until golden brown.

Remove from the skillet and cover to keep warm.

Step 2 – Sauté the Mushrooms

Add 1 tablespoon butter to the same skillet.

Stir in 8 oz sliced mushrooms and cook over medium heat for 2 minutes, until lightly golden.

Stir occasionally to ensure even cooking.

Step 3 – Add Onions and Garlic

Add another 1 tablespoon of butter along with ½ finely chopped onion.

Season lightly with salt and pepper. Sauté for 3–4 minutes, until the onions are soft and translucent.

Stir in 2 minced garlic cloves and sauté for 30 seconds, stirring constantly so the garlic doesn’t burn.

Step 4 – Make the Sauce Base

Sprinkle in 1 tablespoon flour, stirring vigorously for 30 seconds to coat the onions and mushrooms.

This forms the base for your sauce.

Gradually stir in:

1½ cups chicken broth

1 teaspoon hot sauce

⅓ cup heavy cream

Bring to a simmer and cook for 2–3 minutes, stirring frequently, until the sauce slightly thickens.

Season to taste with salt and pepper.

Step 5 – Finish with the Pork

Return the seared pork chops to the pan, nestling them into the mushroom sauce.

Spoon sauce over the top.

Reduce heat to low and simmer uncovered for 5–8 minutes, or until the pork chops are tender and cooked through.

Garnish with chopped parsley, if desired.

What to Serve It With

These creamy mushroom pork chops pair beautifully with:

Mashed potatoes – To soak up every drop of the sauce

Egg noodles or fettuccine – For a pasta-friendly twist

Steamed rice or quinoa – A light and simple base

Roasted or steamed vegetables – Green beans, broccoli, or carrots

Crusty bread – Perfect for mopping up the sauce

Variations / Substitutions

Use bone-in chops – Just increase the cook time slightly

Swap hot sauce for mustard – Dijon or whole grain adds a nice tang

Try different mushrooms – Like cremini or shiitake for more depth

Use half-and-half instead of cream – For a lighter version

Add spinach or kale – Stir in at the end for extra greens

Make it cheesy – Add a sprinkle of parmesan before serving

Storage & Leftovers

Refrigerate: Store leftovers in an airtight container for up to 3 days

Freeze: Not ideal—cream sauces can separate—but possible if needed

Reheat: Warm gently in a skillet over low heat with a splash of broth or cream

Make ahead: You can prep the sauce earlier and reheat with freshly seared pork

FAQs

Can I use bone-in pork chops instead?
Yes—just add 1–2 minutes to the searing and simmering time to ensure they’re fully cooked.

Is there a substitute for heavy cream?
You can use half-and-half or evaporated milk, but the sauce may be thinner.

Can I make this dairy-free?
Yes—swap butter for olive oil and use coconut cream or a dairy-free alternative, but flavor will vary.

Can I double the recipe?
Absolutely. Use a large skillet or cook in batches to avoid crowding the pan.

What mushrooms work best?
White button or cremini mushrooms are great, but feel free to use baby bella or even wild mushrooms.

How do I know when the pork is done?
Use a meat thermometer—145°F (63°C) internal temperature is perfect for juicy pork.

Can I omit the hot sauce?
Yes—it’s optional. You can also replace it with a pinch of red pepper flakes for milder heat.

Final Thoughts

These Creamy Mushroom Pork Chops are a comfort food classic—simple, satisfying, and full of rich, layered flavor.

Whether you’re cooking a weeknight dinner or entertaining guests, this recipe always impresses with minimal effort.

Serve it up with your favorite sides and watch it become a new favorite in your dinner rotation.

The Boat Shed Kitchen