Pork Chops in Creamy Mushroom Sauce
This one-pan easy Pork Chops in Creamy Mushroom Sauce will allow you to have dinner on the table in under 30 minutes. This pork chop recipe has simple ingredients and there is no marinating required.
Bone-in or boneless pork chops in a rich mushroom sauce served with mashed potatoes is the ultimate dinner for a busy evening!
Pork Chops Recipe:
Hey, hey! Valentina with Valentina’s Corner sharing our Smothered Pork Chops Recipe.
This is a one pan dinner which makes clean up so much easier. The pan-fried pork chops in a creamy garlic mushroom sauce are going to leave you so satisfied! Restaurant quality dinner from the comfort of your home at a fraction of the price. Yes, please.
Did you know that pork is the most commonly consumed meat in the world? It’s an affordable choice of meat regardless of where you live, and, if cooked properly, it is juicy and flavorful. It’s no wonder our roasted pork tenderloin is among the top 10 recipes year after year.
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How to Cook Pork Chops:
- Season and sear pork chops on a hot skillet in oil and butter
- Saute and season sliced mushrooms
- Add remaining ingredients for the creamy mushroom sauce
- Return pork chops, smother in sauce and cook until tender
NOTE: The meat cannot thicker than 1/2″ in thickness or else it will not cook through. If the meat is thicker, beat with a meat mallet until about 1/2″ in thickness.
How to Substitute for Bone-in Pork Chops:
This recipe will work for both bone-in or boneless pork chops. If substituting for bone-in, cook an additional 2-3 minutes longer per side, depending on the thickness of the meat. The internal reading of the thickest part of the pork chop should read 145°F which is the safe pork cooking temperature.
What Kind of Mushrooms Should I use?
Use whatever mushrooms you have on hand. White mushrooms, cremini or portobello mushrooms will all work in this recipe.
NOTE: Did you know that portobello mushrooms are just cremini mushrooms that are harvested when mature and fully grown?
Can I Substitute the Hot Sauce?
The hot sauce gives the creamy mushroom sauce a light kick. If you are concerned about it being too spicy, add less of the sauce or omit it completely, but it does add great flavor to the sauce.
How to Make the Pork Chops Tender?
Once the pork chops are added back to the pan, turn the heat down to low and allow the pork chops to continue cooking another 5-8. Be sure the heat is really low so it doesn’t burn the sauce.
Now imagine dipping a soft bread roll into that creamy mushroom sauce. This pork recipe is sure to become a favorite for busy weeknights.
More Easy Dinner Recipes to Try:
- Pan-Seared Pork Chops in garlic butter
- Chicken Scampi Recipe– Popular Olive Garden Copycat recipe
- Chicken and Vegetable Stir Fry– A saucy noodle stir fry
- Roasted Pork Tenderloin Recipe– So tender and easy!
Pork Chops in Creamy Mushroom Sauce
Amazing one-pan pork chops recipe prepared in under 30 minutes. Smothered Pork Chops in a creamy garlic mushroom sauce.
Ingredients
- 4 boneless pork chops about 1/2" thick
- ¾ tsp salt or to taste
- ¼ tsp black pepper or to taste
- ½ tsp paprika or to taste
- 3 Tbsp unsalted butter divided
- 2 tsp olive oil
- 8 oz mushrooms (white or brown) sliced
- ½ medium onion finely chopped
- 2 garlic cloves minced
- 1 Tbsp flour
- 1 tsp hot sauce
- 1 1/2 cups chicken broth
- 1/3 cup heavy whipping cream
- 1 Tbsp parsley optional garnish
Instructions
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Season pork chops with salt, pepper and paprika. Heat 1 Tbsp butter and 2 tsp oil in a large pan over med/high heat. Once hot, sear chops 3-4 minutes per side until golden brown. Remove pork chops and cover to keep warm.
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In the same pan, add 1 Tbsp butter and sliced mushrooms. Cook 2 minutes over medium heat, or until lightly golden.
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Add 1 Tbsp butter and onions. Lightly season with salt and pepper. Cook 3-4 minutes, until onions are tender.
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Add minced garlic and saute 30 seconds, stirring frequently. Add flour and stir vigorously for 30 seconds.
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Add the chicken broth, hot sauce, whipping cream and season with salt and pepper to taste. Simmer 2 minutes, or until cream begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce.
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Reduce heat to low and simmer 5-8 minutes, allowing the pork chops to become tender and the flavors of the mushroom sauce to penetrate into the pork chops. Garnish if desired and serve.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Roasted Pork Tenderloin Recipe 
Stuffed Pork Tenderloin (VIDEO) 
Slow Cooker Pulled Pork in a Mushroom Sauce Recipe 
Pork Schnitzel Recipe 
Creamy Herb Mushroom Chicken (VIDEO) 
Pork Skewers (Shashlik) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This meal is delicious, the only thing about this meal is if you like your meat tender, then you have to simmer with the lid on, on low heat for about an hour.
Thank you for sharing that feedback with us, Nat!
Delicious and simple
I stumbled across this recipe pretty randomly. I followed it exactly as written and it was very good. Like an upgraded version of my mom’s pork chops with mushroom soup that I had growing up. I know you recommended serving with mashed potatoes, but I went with a quick rice pilaf and it was delicious. This one is going in our week night rotation.
Great job on the recipe.
Sounds like you found a new favorite Tim! Thank you for that awesome feedback.
i plan on making this tonight! it looks amazing! Can i substitute the broth for wine or do i need to use broth? Thanks!
Hi Zuri, I have not tested this with wine to advise but I imagine it will add great flavor. If you experiment, let me know how you liked the recipe
I love this recipe, I did however find that my pork turned out too dry so now I just use steak and cut it up into small pieces and use this recipe as a gravy.
Hi Olga, pork can be easy to overcook and turn dry which is why we are hooked on using our instant-read thermometer. It has saved many meals!
Excellent recipe.
Added more flour to thicken.
All enjoyed. Thank you! Keep them coming.
I’m so happy you enjoyed that. Thank you for sharing that with us!
AMAZING!
I need to make 8 pork chops, what should I do different?
Great question, Theresa. You can double the recipe for 8 pork chops. We have a servings sliders on the printable recipe towards the bottom of the post. You can use that to determine how much you will make.
This is an excellent recipe for ‘dressed up’ pork chops. I’ve made the recipe with chops that I cut from a whole pork loin…cut them about 3/4 inch thick, once with standard cut, bone-in chops….you know the ones that go on sale regularly at the market and another time for company…thick cut 1- inch, bone-in. We personally prefer the recipe with bone-in chops. I’ve made the recipe just as written with one exception…near the end of cooking I add 1 bunch of trimmed fresh spinach and serve over Jasmine rice. The finished product plates beautifully. Serve with a simple fruit salad, sweet potatoes and crusty french roll it makes a great meal that your guests will give praise to.
I’m so happy you enjoyed that. Thank you for sharing that with us!
We love this recipe and make it whenever we have pork chops. I like to use my cast iron and a separate pan for the mushrooms. When I pull the chops out, I’ll pour the sauce over the chops. Soo good. Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review!
Hi, Natasha,
Fabulous recipe. Can you freeze this meal?
Thanks, Kath
Hi Kath, I haven’t tried freexing that to advise that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha,
I love your recipes But I could not get the pork tender enough!! I did everything you said to do, even using a mallet.
Please advise!
Thanks,
Nancy
Hi Nancy, I’d be more than happy to troubleshoot, was anything altered in the recipe? Do you feel like it is getting overcooked or maybe a certain type of cut you are using?
I used bone in thin center cut pork chops….I did use a mallet on them and they were off the stove while I made the sauce. Pls advise. Thanks, Nancy
Mine turned out hard too. What could have been the reason? Apparently, the meat needs to be in a room temperature (not colder) before you cook it and you need to make cuts to the edges to prevent steaks from curling inward. Of course, pounding the meat should help too!
I made this for my parents tonight’s. Followed recipe exactly as is except I only had beef broth. Loved it! Turned out perfect. So flavorful and my parents loved it. No leftovers even. Thank you for sharing this. Will be making again soon
That’s so great! It sounds like you have a new favorite!
The flavor was really good but even though I made per the recipe, I don’t feel my sauce thickened well and it was more brothy than sauce. Any ideas?
Hi Therese, the flour is used to thicken the sauce, otherwise, it may be too runny. Did you omit the flour or make any changes? You may try cornstarch instead. I hope that helps!
I did use the flour and didn’t make changes but I could throw some cornstarch in next time. We’d definitely have it regularly if I can figure out the sauce!
Love this recipe! My family really enjoyed it. Definitely will make again.
That’s just awesome!! Thank you for sharing your wonderful review, Julie!
I have tried several of Valentina’s recipes and found them to be wonderful. This recipe is simple and delicious. It has become a new favorite. I have also substituted chicken for the pork with great results. The mushroom sauce is Devine!
I’m so glad you enjoyed it, Craig. Thank you for the wonderful review!
hello, i so want to make this. but what can i use instead of heavy whipping cream? because i dont have some right now
Hi Auli’i, I haven’t tried it with half and half but that may work.
Changing the regular flour to Almond Flour makes it Keto and it’d delicious!
Thank you so much for sharing that with me.
Amazing recipe! It’s so full of flavour and great served with mashed potatoes ❤️
I’m so happy you enjoyed that Vicki! Thank for your awesome feedback!
Can you do the final step of adding the pork chops to the mushroom sauce in the oven? Or maybe can you reheat the finished recipe in the oven the next day? (Planning a party menu)
Hi Diana, that should work fine to finish it off in the oven. I haven’t tested it that way so I wouldn’t be able to provide specific oven instructions.
Made this for my (sometimes picky eaters) family; loved it! Will definitely be making it again. Thanks for the recipe.
Hi debra, That is the best when kids love what we moms make. That’s so great!
Easy and delicious recipe. The best kind! I served it with homemade pasta and everyone devoured their meals. Nothing but the clinking of forks and knives on the plates for a while…
I’m so happy to hear that! Thank you for sharing your great review, Scott!
My family loved your pork chop recipe. Normally my chops are dry. They were surprised. Better than the cream ok mushroom soup. Btw this is the first time I’ve ever posted.
I’m so happy you enjoyed this recipe Angie! Thank you for sharing that with me!
Did anyone else have an issue with the sauce thickening?
Hi Brittany, The flour is used to thicken the sauce, otherwise, it may be too runny. Did you omit the flour or make any changes? You may try cornstarch instead. I hope that helps! 🙂
NATASHA! Never have made a recipe that you create or recommend that hasn’t been SUPERB, and this one is AMAZING!! Wish I took a photo of the finished product! I refer EVERYONE I KNOW to follow you!! You need a BOOK and more, a television show!❤️❤️❤️ Keep up the GOOD work….kuddos to your husband, too… I know he is also a HUGE part of your “culinary artistry”!!!
I’m so happy you love our recipes Karen! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Family approved receipe! It’s hard to find a receipe that my hubby and our combined 8 kids all like! THIS one did it!! Even our picky eaters! And finally s receipe that isn’t with cream of mushroom soup so I feel better serving it to my family!
It sounds like you have a new favorite! That is the best when kids love what we moms make. That’s so great!
Moist and so flavorful! Really good, will make again!
I’m so happy to hear that! Thank you for sharing your great review!
Natasha – WOW – I have made this several times and love it each time. Never have we had pork chops so tender. I love all the ingredients that go in it and it is absolutely one of our favorites!! Love all your recipes.
Hi Pamela, that’s so great! It sounds like you have a new favorite!
Hi Natasha…. Happy Friday !! Thanks for another wonderful recipe. It was Yummmmy !
I’m so happy you enjoyed that. Thank you for sharing that with us, Debbie!
Natasha, made this tonight… it was tasty, creamy and a keeper for company.
That’s so great! It sounds like you have a new favorite!.
Tasty and will make again BUT did I not see or was it omitted in the written instructions when to add the WINE??? I had the wine ready but never saw the addition instruction so ended up adding wine as last step when I added the chicken broth and hot sauce.
Hi Ellen, this recipe does not call for wine. Were you possible meaning to comment on a different recipe?
You sure you didn’t drink the wine Ellen?
Really want to make this but not a fan of mushrooms, any suggestions on what else I can use other than mushrooms?
Thanks
Hi Michelle! You could try asparagus or broccoli or sweet peas
A-freaking-maxing!! Went word for word by the recipe and came out great. My son said it was the best thing he has ever eaten. Thanks for the recipe. This one will go into the memory vault!!
Hi Mark! That is the best when kids love what we parents make. That’s so great! Thank you for sharing your amazing review!
Can I omit flour to make it gluten-free?
The flour is used to thicken the sauce, otherwise, it may be too runny. You may try cornstarch instead. I hope that helps! 🙂
Making it for the first time today. Looks incredible. I like the fact that there are a limited number of ingredients. Thank you for this great recipe
You’re welcome! Thank you for sharing your great review!
Making this for the second time. So easy and delicious!
That’s so great! It sounds like you have a new favorite!
I brine the porc for a while before cooking to make them really tender.
Recipe is simple and very tasty.
I also put it all in a pot in the oven for the last stage, to finish and keep warm while prepping everything else.
Thank you for sharing that with us! I’m happy you enjoyed that!
I defrosted a pork cutlet, bone in, before going down the pub. Came back and followed the recipe as close as possible, added lots of Portuguese Piri Piri sauce and now call it cutlet with devilled creamed mushroom sauce. Lovely with a jacket spud. Back down the pub now.
Thank you for sharing that with us!
Just had your recipe, I used asparagus & mushrooms ( my husband dosent like onions 😔) but it was delicious. Thanks!!
You’re welcome! I’m so happy you enjoyed it
Was excited for this recipe but in the given time the pork chops definitely weren’t ready. Cooking time definitely needs to be adjusted +15-20 minutes, if you don’t want to eat raw pork chops.
Hi Sintija, if are seared first and then cooked in the sauce, they should be cooked through, but it can vary depending on the thickness of your pork chops and also the heat setting on your stove. If you are using thicker pork chops, I would cook longer.
Craving pork and mushrooms. This looks perfect. Dinner tonight. Thanks for the post
I hope this satisfies your cravings for pork and mushrooms!! Thanks Barb 🙂
Hi, would this recipe work with chicken instead of pork?
Hi Julia, I haven’t tried that with chicken specifically, however, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
simply delicious. Even though I Forgot step 2. I added sometime in step 5.
I’m so happy you loved the pork chops recipe!! Thanks for sharing your wonderful review 🙂
Oh goodness. This is so good. We had it twice this week, to use the expensive organic cream I bought
; )
I have already passed the recipe on to friends who love it too.
I definitely simmered the meat too long the first time. Second time I watched the temperature a lot closer and stopped when they were about 150F
That’s just awesome!! Thank you for sharing your wonderful review 🙂
For a hot sauce, can I use sriracha?
We love pork dinners and this looks like such an easy way to change up our usual. So delicious!
Thank you for the wonderful review!
Thanks for the yummy recipies! I am wondering if that promised cook book ready yet 🙂 ??
Hi Alina! I’m happy you are enjoying our recipes! Stay tuned!
Would half and half work? I have little use for whipping cream left over
Hi Lorraine, I haven’t tried it with half and half but that may work.
Just made this dish with 1/2 and 1/2. It’s incredibly yummy.
Sear pork chops vertically, fat down first and then horizontal on both sides. totally a game changer…
Thanks for sharing that, Karina!
I make something similar, while adding a little wholegrain mustard (Maille type).
My other half loves it :))
That’s so great! Thank you for sharing that with me!
Ok this was amazing! Thank you so much!
You’re so welcome! I’m so happy you enjoyed that!
So easy and delicious! On our monthly rotation!
Thank you so much for sharing that with me. I’m so glad you love the pork chops recipe!! 🙂
That’s so great! It sounds like you found a family favorite!
Can you say HELLO!!! Such a delicious dinner idea. I have to add it to my must make list.
Thank you for that wonderful compliment!
Oh yum! This looks like a perfect meal for those crazy nights we all have. I’d love these served with mashed potatoes!
Would be nice to have calmer weeknights but I’m pretty sure that is everyones life in this fast paced world we live in ;). Thank you Kara! I’m so glad you love the pork chops 🙂