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Creamy Mushroom Pork Chops

Creamy mushroom pork chops with a skillet mushroom cream sauce—pork chops seared golden and finished simmered for juicy bites. Caramelized cremini mushrooms fold into a silky, dark sauce with Worcestershire depth.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops 1 inch thick
  • 1 salt and pepper to taste
Mushroom cream sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms sliced
  • 4 cloves garlic minced
  • 0.5 cup beef or chicken broth
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper, then heat olive oil in a cast iron skillet over medium-high heat. Sear until golden, 4–5 minutes per side, then set aside.
Cook the mushrooms and build the sauce
  1. Melt the butter in the same pan, then add the sliced mushrooms. Cook over medium-high heat for 5–6 minutes until deeply golden and the liquid evaporates.
  2. Add the minced garlic and dried thyme to the mushrooms. Cook for 30 seconds, stirring, until fragrant.
  3. Pour in the broth and scrape up any browned bits from the pan. Simmer for 2 minutes.
  4. Stir in the heavy cream and Worcestershire sauce. Simmer for 4–5 minutes, until the sauce thickens and looks glossy.
Finish and serve
  1. Return the pork chops to the skillet and spoon the mushroom sauce over the top. Simmer for 3 minutes, until heated through.
  2. Turn off the heat, then garnish with the chopped fresh parsley. Serve with extra sauce from the skillet.

Notes

For best browning, pat the pork chops dry before seasoning and avoid moving them during the first sear. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer a little longer to help the sauce thicken.