Succulent pork chops are smothered in a mushroom sauce flavored with garlic and thyme and on your table in about 30 minutes.
It’s been a while since I shared a pork recipe with you, but I think you’ll agree this one was worth the wait. Pork Chops in Creamy Mushroom Sauce is versatile dish that would make a wonderful dinner during the week, and—with a few additions—would wow dinner party guests.
October is National Pork Month, which usually means pork producers roll out their yearly statistics and some new recipes. Americans eat a lot of meat, and per capita, consume about 66 pounds annually of pork.
Do I believe all of us could eat less meat and more vegetables and vegetable-based proteins, plus grains? Yes. Are there issues around “Big Ag” in regard to practices and environmental pollution? Yes.
So, my suggestion would be if you choose to eat meat for your meal’s protein—and pork is wonderfully versatile in many recipes—buy from local, smaller producers. Typically, the product will be better, there’ll be less of an imprint on the planet and more of your money goes to a farmer to benefit his/her family.
In addition to intelligently sourced pork, you’ll need these ingredients to make Pork Chops in Creamy Mushroom Sauce:
2 cloves minced garlic
2 cups sliced mushrooms
¼ cup chopped onion
3 tablespoons flour
1 cup chicken stock
1 cup cream (at room temperature)
2 tablespoons dried thyme
salt and pepper
I bought three bone-in pork chops for this recipe that were about ½-inch thick. Let’s get cooking!
Season the chops with salt and pepper. Put a large skillet on medium-high heat with a tablespoon of oil, and when it’s up to temperature, add the garlic and cook for 15 seconds. Add the chops. Sear for about four minutes on each side; should achieve a golden color.
Remove the chops and garlic to a plate for now, add another tablespoon of oil, turn pan to a medium heat and add onions and mushrooms. Cook about six minutes until onions are soft and mushrooms are browned.
Sprinkle flour over vegetables and coat them well. Slowly stir in broth until well blended. Add thyme. If you don’t have this herb (fresh or dried), chopped rosemary would be nice; even parsley (dried or fresh) could be swapped.
Turn heat to simmer and stir in the cream. When sauce has thickened slightly (it’ll need about ten minutes), add the chops. Cover and cook to warm pork chops.
You might serve these succulent pork chops with whipped potatoes (yes, please) or with white rice. With a vegetable side or a green salad, you have a comforting weeknight dinner for your family.
If you wanted to make this a more impressive dish for a dinner party, add a cup of frozen peas before adding liquid to the pan. Reduce the chicken stock to ¾ cup and add ¼ white wine. Simple, yet elegant.
The pork in this recipe turns out tender and juicy. The creamy sauce is comforting, and the mushrooms and herbs add so much depth to the dish. It reminds me a bit of the traditional Southern recipe of smothered pork chops, but we skip the step of dredging meat in flour and egg. I think Pork Chops in Creamy Mushroom Sauce is a refined version of Smothered Pork Chops.
Frequently asked questions:
My family won’t eat pork, so what other protein can I use. Chicken breasts would do well in this recipe.
Can I freeze leftovers? Wouldn’t recommend it because of the cream in the recipe. Since the recipe makes three servings, if you’re cooking for one or two people, just reduce number of chops you use. Use 1 to 1⅓ cup of mushrooms and cut the liquid down by ¼ cup.
What mushrooms should be used in this recipe? I used the white "button" mushrooms often found in any grocery store, but a mix would be lovely in this dish. Incidentally, Mushrooms Naturally, an urban farm and grow room based in St. Charles County, Missouri, is a great source of fresh and dried 'shrooms. You'll find them at the Lake St. Louis Farmer's Market or shop the store in person or online.
Give this recipe a try; I'll bet it'll be in your regular dinner rotation. If you liked that, here’s another delicious pork recipe: